What the herb plate is and what you'll find on it
The herb plate, rau sng, is a small assortment of fresh greens served with many Vietnamese dishes to add texture, aroma, and acidity. Typical components are:
- Thai basil (hng qu) sweet, anise-like; common with pho
- Cilantro (rau m) bright and citrusy; divisive, often on spring rolls and bowls
- Sawtooth coriander / ngo gai stronger, citrusy, often paired with beefy broths
- Perilla / t t minty, clove-like; common with rolls and cold dishes
- Vietnamese coriander / rau r m peppery, used with grilled pork and salads
- Mint (hng l) cool, bright; good with noodle salads and rolls
- Bean sprouts (gia) crunchy, used in pho and bowls
- Lettuce, lime wedges, and sliced chiles for wrapping and acidity
Not every restaurant serves the same mix. Some plates are simple (lime, bean sprouts, basil); others add perilla, sawtooth coriander, or raw onion leaves depending on region and dish.
How to use the herbs at the table: exact orders that work
Herbs are both seasoning and finishing texture. Use them in small, deliberate amounts so they complement rather than overwhelm.
- Pho, step-by-step: 1) Add a small handful of bean sprouts. 2) Tear 3 to 4 Thai basil leaves in half and drop them in. 3) Add 2 sprigs of sawtooth coriander if you like stronger aroma. 4) Squeeze half a lime. 5) Add 1 to 2 slices of jalapeo for heat. Taste, then adjust with hoisin or sriracha on the side.
- Goi cuon (fresh spring roll): Place a leaf of lettuce, a few rice noodles and protein, then 2 mint sprigs, 12 perilla leaf, and a small cilantro sprig; roll tight so herbs sit inside the roll and release aroma as you bite.
- Bun (vermicelli bowl): Layer lettuce, a small pile of herbs (mint, perilla, cilantro), then meat; fork a bit of herbs with each bite instead of dumping all herbs on top.
Ordering and communicating with the restaurant: exact phrases and expectations
Say exactly what you want. Vague requests lead to surprises. Use these sentences at the counter or to your server.
- To get herbs on the side: "Could I have the herb plate on the side, please?" Expectation: good answer is "Sure, we'll plate it separately." Bad answer is "We don't do that" or a shrug.
- To remove an herb: "Please hold the cilantro from the herb plate and don't add it to the broth or sauce." Expectation: good answer is a clear confirmation like "We can hold the cilantro and we'll plate your herbs separately so nothing touches it." Bad answer is "We'll just not put it on your plate" without acknowledging cross-contact risk.
- For extra of something: "Extra Thai basil, please." Expectation: good answer is "No problem, small/large extra?" or "We can add two more sprigs." Bad answer is "We don't have extra herbs."
- Vegetarian/vegan check: "Is the broth or dipping sauce made with fish sauce or meat stock? Can it be served on the side or substituted?" Expectation: good: "We can make a vegetarian nuoc cham or leave the fish sauce on the side." Bad: "Everything has fish sauce, we can't change it."
If you have a severe food allergy, consult your doctor or an allergist for advice and tell the restaurant exactly what you are allergic to before ordering.
Freshness, prep, and how to handle herbs at home
Pick herbs that look bright, with no black spots or limp stems. At the market, smell a leaf it should be fragrant, not musty. To store:
- Option A: Line a container with a damp paper towel, spread herbs in one layer, seal loosely in the fridge at about 3440F.
- Option B: Trim stems and stand herbs like a bouquet in a jar of water, cover the leaves with a plastic bag, and refrigerate.
- Wash just before use under cold running water, then spin or pat dry; wet herbs go soggy and shorten shelf life.
Most herbs stay best 3 to 5 days depending on type and freshness at purchase. Stronger herbs like perilla and Thai basil tolerate a bit more time than tender micro-greens.
Quick checklist and ready-to-use phrases
Use this at the table or when ordering to get predictable results.
- Checklist to ask before you order: 1) "Is the herb plate separate or already plated on the dish?" 2) "Can you remove specific herbs?" 3) "Is the sauce/broth made with fish or meat?"
- Two-sentence phrases: "I have an allergy to cilantro. Please remove cilantro and plate herbs separately so nothing touches it." or "Extra Thai basil on the side, please. Herb plate on the side is fine."
- At the table, order of adding to pho: bean sprouts first, lime next, basil torn, sawtooth coriander last, then chiles. Taste before sauces.
Trade-offs and regional variation
Herb plates vary by region and by house style. Southern Vietnamese restaurants tend to offer more herbs and lime, while northern places keep things sparer. Trade-offs to consider:
- Putting herbs directly into a delicate broth can brighten it but also mute subtle aromatics; ask for herbs on the side if you want full control.
- Strong herbs like perilla and sawtooth coriander are polarizing: they add complexity but can dominate milder proteins or light vegetarian broths.
- Kitchens may use certain herbs in their broths or sauces, so asking to remove them may not fully remove the flavor from the dish; expect "it depends" if the herb is cooked into the base.
Use the herb plate as a toolkit: add brightness, chew for texture, wrap for contrast. Ask plainly, taste deliberately, and you'll finish with the balance you wanted.