Húng lìu is a spice mixture of four or five spices found in Vietnamese cuisine. [1] It is named after sweet basil.
Húng lìu typically consists of four ingredients ground into a fine powder: [1]
Some recipes call for five ingredients, with the addition of sweet basil seeds. [2]
Less common ingredients may include: [3]
In northern Vietnam, húng lìu is typically used on roasted foods, such as roasted pig and crunchy coated peanuts (lạc rang húng lìu). Húng lìu and five-spice powder have similar ingredients and can be used interchangeably on meat dishes. Húng lìu differs from the more well-known Cantonese blend in the portions of each ingredient, thus producing a distinct taste. [3]
In the late 1920s, various phở vendors experimented with húng lìu as part of a short-lived "phở cải lương" trend. [4] [5]
Húng lìu cũng giống như gia vị ngũ vị hương mà chúng ta thường dùng để nấu thịt, tuy nhiên húng lìu thông thường có 4 vị là: quế, hồi, thảo quả, đinh hương.
Húng lìu is a spice mixture of four or five spices found in Vietnamese cuisine. [1] It is named after sweet basil.
Húng lìu typically consists of four ingredients ground into a fine powder: [1]
Some recipes call for five ingredients, with the addition of sweet basil seeds. [2]
Less common ingredients may include: [3]
In northern Vietnam, húng lìu is typically used on roasted foods, such as roasted pig and crunchy coated peanuts (lạc rang húng lìu). Húng lìu and five-spice powder have similar ingredients and can be used interchangeably on meat dishes. Húng lìu differs from the more well-known Cantonese blend in the portions of each ingredient, thus producing a distinct taste. [3]
In the late 1920s, various phở vendors experimented with húng lìu as part of a short-lived "phở cải lương" trend. [4] [5]
Húng lìu cũng giống như gia vị ngũ vị hương mà chúng ta thường dùng để nấu thịt, tuy nhiên húng lìu thông thường có 4 vị là: quế, hồi, thảo quả, đinh hương.