Vietnamese cuisine in PJ hits right notes

Song Ngu’s appetiser platter comprising Fresh Spring Roll, Fried Spring Roll, Prawn Sugar Cane and Mango Salad. — LOW LAY PHON/ The Star

FRAGRANT leaves or rau thom refer to herbs served alongside dishes when dining at a Vietnamese restaurant.

Inexpensive and plentiful in Vietnamese markets, the use of fresh herbs is an ode to the country’s rich culinary heritage where cooks strive to find balance in taste and texture by adding minty, peppery, grassy, lemony and spicy sweet accents to uplift the flavour of dishes.