Herb
Thai basil
九層塔
Also called nine-storey basil, jiu ceng ta, horapha, Asian basil
A purple-stemmed basil with narrow leaves and an aniseed edge. It holds up to heat better than Italian basil.
Origin
Southeast Asia; widely grown in Taiwan, Thailand and Vietnam.
Flavour
Anise and liquorice over the usual basil sweetness.
How to use it
Throw a big handful into three-cup chicken or a stir-fry in the last thirty seconds, lid on, heat off.
Storage
Stems in a glass of water on the counter, bag over the top. The fridge blackens it.
Recipes using it
Three-cup chicken
三杯雞
Taiwanese three-cup chicken: chicken braised in sesame oil, soy and rice wine with whole garlic, thick ginger and a mound of Thai basil.
Easy
Boat noodles
ก๋วยเตี๋ยวเรือ
Small bowls of rice noodles in a dark, spiced beef broth with star anise, cinnamon and galangal, traditionally thickened with blood. Blood is optional here.
MediumMedium heat
Pla rad prik
ปลาราดพริก
A whole fish scored, dusted and fried until the skin and fins are crisp, then covered in a hot, sour, sweet sauce of chilli, garlic, tamarind and palm sugar.
MediumHot
Cao lầu
Hoi An's noodle dish: thick, chewy noodles under slices of five-spice braised pork, crisp fried squares, fresh greens and a few spoonfuls of dark, sweet-savoury pan juices.
Medium
Bò kho
Southern Vietnamese beef stew with lemongrass, star anise and annatto, simmered in coconut water until the beef is soft, then eaten with a baguette or rice noodles and Thai basil.
Easy
