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Authentic Vietnamese Ingredients

Annatto seeds are the dark reddish-brown seeds of the "lipstick plant" and are commonly used as a coloring agent. Usually the seeds are fried in oil to extract their brick red color, then discarded. Commonly available where Caribbean foods are sold.

Asian chives or garlic chives have long, flat green leaves and are smaller than regular chives, resembles flat spring onions. They have a far more emphatic, garlicky flavor than Western chives.

Banana blossoms are the unopened male flowers of the banana plant—a purple-red inflorescence tinged with yellow at the base which hangs at the end of a clump of developing bananas. Tasting like artichokes, the hearts of these flowers, which have been stripped off their purple petals, are a popular salad ingredient in some Southeast Asia cuisines, especially in Vietnam. Fresh, canned and dried banana blossoms can often be found in specialty stores outside Asia, particularly those stocking Vietnamese and Thai ingredients. Choose a firm, large blossom with an even color and check that the outer petals are not wilted. To prepare the blossom for cooking, remove the coarse outer petals to reveal the creamy white heart. Quarter the heart lengthwise with an oiled stainless steel knife to avoid the sticky sap from clinging to it. If not cooking immediately, soak in cold water or rub with lemon or lime juice to avoid discoloration. Simmer the cut heart in plenty of lightly salted water until tender, about 15 to 20 minutes. Drain, cool then pull out and discard the hard filaments inside each cluster of yellow stamens as they have an unpleasant texture.

Banana leaves are used to wrap food for steaming or grilling. The moisture and flavor of the banana leaf makes a difference to the texture and flavor of the food, but if you can't find fresh or frozen banana leaf, use aluminium foil. Before using to wrap food, the leaves should be softened for easy folding, either by soaking in hot water for 5 to 10 minutes or briefly heating over a low flame.

Chayote is a type of squash that looks like a light green cucumber, having an oval shape and a small white seed. It is also known as mirliton or christophene. A good substitute is zucchini.

Chilies have become an essential culinary item in almost every Asian country. Many different varieties are used. The Asian finger-length red chili is moderately hot. Dried red chilies of this variety are ground to make chili flakes or ground red pepper. Tiny bird's-eye chilies are extremely hot. They are also available dried. Whether sliced or minced, the seeds are usually removed.

Basil is often used as a seasoning and garnish in Vietnamese cooking. Several types of basil are used and the most common one is Asian Basil (known as horapa in Thailand), which is similar to European sweet basil. It is used liberally as a seasoning and sprigs are often added to platters of fresh, raw vegetables. Similar, yet paler in color, and with a distinctive lemony fragrance, lemon basil is used in soups and salads Holy basil has distinctive purple-reddish leaves and a mint-like zesty flavor and is used for stir-fries. Lemon basil and holy basil are not widely found outside the region. Basil doesn't store well, so buy it just before you intend to use it. European sweet basil can be used as a substitute for all varieties. Basil has a strong flavor, so don't use more than the recipe states.