edit: Okay, I think it’s related to perilla – tia to.
idlehouse:
it is ti’a to^, the japanese use them too, they call it shiso or jiso. Tia to is eaten with bun bo, bun rieu (although originally it’s supposed to be kinh gioi with bun rieu). It’s great in any sort of spring roll wraps; also served with banh xeo. It’s a main ingredient in "ca bung" with eggplants and pork. I’m eating that dish right now
stnybaby:
i have to agree with nt_d because it’s not purple underneath…kinh gioi is all green while tia to has the purple…same family though
Kinh Gioi
I think it’s purple/red perilla?
edit: Okay, I think it’s related to perilla – tia to.
it is ti’a to^, the japanese use them too, they call it shiso or jiso. Tia to is eaten with bun bo, bun rieu (although originally it’s supposed to be kinh gioi with bun rieu). It’s great in any sort of spring roll wraps; also served with banh xeo. It’s a main ingredient in "ca bung" with eggplants and pork. I’m eating that dish right now
i have to agree with nt_d because it’s not purple underneath…kinh gioi is all green while tia to has the purple…same family though
Its furry if you let it get too big.