Thai Basil – The Fragrant Herb of Southeast Asia

Thai basil (Thai: โหระพา; Vietnamese: húng quế) is a type of basil native to Southeast Asia that has been selectively cultivated for its unique flavor. Its taste, described as anise- and licorice-like with a hint of spice, remains stable even under high or prolonged cooking temperatures, unlike sweet basil. The plant has small, narrow leaves, purple stems, and delicate pink-purple flowers.

In our garden, we grow many different herbs, but these fragrant leaves are among the most used.

Using This Aromatic Herb in Southeast Asian Cuisine

This basil is an essential ingredient in Thai, Vietnamese, Lao, and Cambodian dishes. The leaves are often added to green and red curries, while in Thailand, holy basil is more commonly used for drunken noodles or many chicken, pork, and seafood recipes. In Western kitchens, however, the Southeast Asian basil is typically used as a substitute for holy basil due to its availability. It also features prominently in Taiwanese cuisine, especially in the popular sanbeiji (three-cup chicken).

Often served raw, a plate of these aromatic leaves accompanies many Vietnamese dishes such as phở, bún bò Huế, or bánh xèo, allowing diners to season to taste with their distinct anise flavor.

Our Favorite Recipes with This Herb

What Do You Think?

I’d love to hear your thoughts! Have you tried these recipes or cooked with this fragrant herb before? Leave a comment, rate the post, or share your own photo on Instagram with #lovefoodasia. Your feedback and creations are always appreciated!