Vietnamese balm herb for spring rolls and herbal tea

The Vietnamese balm herb commonly used for spring rolls and herbal tea is known as kinh giới, or Vietnamese balm mint. Its scientific name is Elsholtzia ciliata. This aromatic herb is a staple in Vietnamese cuisine, prized for its refreshing, slightly citrusy, and minty flavor profile.

For spring rolls, kinh giới is typically used fresh. The leaves are either finely chopped and mixed into the filling along with other ingredients like shrimp, pork, vermicelli noodles, and vegetables, or they are served as whole leaves to be wrapped inside the rice paper along with the filling before dipping. The herb adds a bright, herbaceous note that cuts through the richness of the other ingredients, providing a delightful contrast. When preparing fillings, it's best to add the chopped kinh giới towards the end of mixing to preserve its fresh aroma. For whole leaves, ensure they are clean and undamaged. The herb's distinct fragrance is a key component of the authentic taste of fresh Vietnamese spring rolls (gỏi cuốn). It complements a wide range of fillings, from simple vegetable and tofu combinations to more elaborate meat and seafood mixtures.

As an herbal tea, kinh giới is brewed from its dried leaves and stems. It is particularly popular in Vietnam during the cooler months or when someone is feeling under the weather. The tea is known for its soothing properties and is often consumed to alleviate symptoms of colds, coughs, and indigestion. To prepare the tea, a handful of dried kinh giới is steeped in hot water for about 5-10 minutes. Some people might add a touch of honey or sugar to sweeten it, though many prefer it plain to fully appreciate its natural, subtly sweet, and herbal taste. The infusion releases a pleasant aroma that is both invigorating and calming. It is also believed to have detoxifying properties. Beyond its medicinal uses, it's a comforting beverage enjoyed for its unique flavor.