Vietnamese Herbs at Ben Thanh Market

Why It Matters

Understanding the central role of fresh herbs in Vietnamese cuisine helps chefs and food brands develop authentic, health‑focused menus and taps into growing consumer demand for plant‑forward, locally sourced flavors.

Key Takeaways

• Ben Thanh Market offers abundant fresh herbs and vegetables
• Vietnamese cuisine uses herbs as flavor enhancers, not just garnish
• Water spinach and mustard greens are versatile in stir‑fries and soups
• Fresh herbs like red perilla boost health and complement fish dishes
• Buying whole roots preserves intense flavor compared to trimmed supermarket produce

Summary

The video takes viewers inside Ho Chi Minh City’s iconic Ben Thanh Market, using a walk‑through with a chef to showcase the market’s bounty of fresh herbs and leafy greens that define Vietnamese cooking.

The hosts highlight the sheer variety—from water spinach and mustard leaves to red perilla, saw‑leaf herb, Asian celery, and young dill—explaining how each is employed in stir‑fries, soups, salads, and as a peppery substitute for salt. They note that many Vietnamese dishes rely on whole‑plant usage, including stems, roots, and leaves, to achieve texture and depth.

Chef remarks such as “it’s the best way to eat it” and the vendor’s 70‑year family legacy underscore the cultural weight of fresh herbs. Specific examples include sautéed water spinach with garlic and fish sauce, red perilla paired with rare fish, and a ginger‑lemongrass broth infused with shiso for colds.

For restaurateurs and food‑service operators, the footage illustrates a plant‑forward model that can elevate flavor while reducing reliance on processed seasonings. It also signals to culinary tourists that authentic Vietnamese taste hinges on market‑sourced herbs, presenting opportunities for sourcing, menu innovation, and experiential dining.

Original Description

The central market of Hồ Chí Minh City in Vietnam, Ben Thanh Market has over 1,500 booths selling items ranging from fresh produce, juices, and food, to apparel and fabric. Chef Mai Pham of Lemon Grass Restaurant is joined by Executive Chef Benoit Leloup, Hotel des Arts Saigon to tour the market’s fresh produce. Chef Mai shows us the specialty herbs of the Vietnamese kitchen, including red perilla, saw tooth herb (also known as culantro), and dill.

Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

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