Rice paddy herb
plants..
Welcome to the summary page for FabulousFusionFood's Herb guide to Rice Paddy Herb along with all the Rice Paddy Herb containing recipes presented on this site, with 6 recipes in total.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Rice Paddy Herb as a major herb flavouring.
Rice Paddy Herb, Limnophila aromatica (also known as Limnophila chinensis var aromatica, Finger Grass) is a tropical flowering plant in the Plantaginaceae (plantain) family. It is a native of south-eastern Asia where it grows in watery environments and is particularly common in flooded rice fields (hence the English name). It can grow up to 1m tall and is a spindly herbaceous plant with small, hairy ovate leaves that have toothed edges. Flowers, typically small and trumpet-shaped, have five pink to lilac petals and are borne on the leaf junctions.
The fresh leaves are used as an herb in Vietnamese cuisines and they have an unique flavour with definite sparkling lemony notes. There is also a difficult to define quality that's sometimes described as 'sweet cumin'. The plant requires high temperatures and high humidity to grow and is thus only widely cultivated in its area of origin (though it has recently been naturalized in the USA) though fresh plants can be obtained from Thai or Vietnamese stores.
The lemony scent of the plant matches particularly well with freshwater fish (try with perch) and in southern Vietnamese cookery use of this herb is mandatory for the spicy fish soups of the region. The herb also works well in mild Vietnamese curries. Unfortunately, due to the lack of the plant's availability in the west mention of the plant is glossed-over in many Vietnamese cookbooks or alternatives such as lemon basil or coriander are noted.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Rice Paddy Herb as a major herb flavouring.
Rice Paddy Herb, Limnophila aromatica (also known as Limnophila chinensis var aromatica, Finger Grass) is a tropical flowering plant in the Plantaginaceae (plantain) family. It is a native of south-eastern Asia where it grows in watery environments and is particularly common in flooded rice fields (hence the English name). It can grow up to 1m tall and is a spindly herbaceous plant with small, hairy ovate leaves that have toothed edges. Flowers, typically small and trumpet-shaped, have five pink to lilac petals and are borne on the leaf junctions.
The fresh leaves are used as an herb in Vietnamese cuisines and they have an unique flavour with definite sparkling lemony notes. There is also a difficult to define quality that's sometimes described as 'sweet cumin'. The plant requires high temperatures and high humidity to grow and is thus only widely cultivated in its area of origin (though it has recently been naturalized in the USA) though fresh plants can be obtained from Thai or Vietnamese stores.
The lemony scent of the plant matches particularly well with freshwater fish (try with perch) and in southern Vietnamese cookery use of this herb is mandatory for the spicy fish soups of the region. The herb also works well in mild Vietnamese curries. Unfortunately, due to the lack of the plant's availability in the west mention of the plant is glossed-over in many Vietnamese cookbooks or alternatives such as lemon basil or coriander are noted.
The alphabetical list of all Rice Paddy Herb recipes on this site follows, (limited to 100 recipes per page). There are 6 recipes in total:
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| Bò Tái Chanh (Lemon-cured Beef with Rice Paddy Herb) Origin: Vietnam | Laj Ntses (Fish Larb) Origin: Laos | Samlor Machu Trey (Sweet and Sour Soup with Fish) Origin: Cambodia |
| Canh Chua Gà (Chicken Sour Soup) Origin: Vietnam | Samia' Metchou Peng Pa (Khmer Fish Stew with Lemongrass) Origin: Cambodia | Trey Cham Hoy Chia Mui Spee Chrout (Steamed Fish with Sour Mustard Greens) Origin: Cambodia |
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