Today, I will have Jacob Cheng try out the two combinations: Fish eaten with thi la (Dill) versus Fish eaten with rau mui (Cilantro).
In Vietnam we usually use dill in major fish dishes because this herb is super fragrant and pungent. Dill and rau dam have some similarities since both act as an "detergent" to eliminate funky fish smell. Dill leaves are usually chopped and garnished on dishes like fish soup, fish cakes, steamed fish, etc. Cha ca La Vong (Tumeric fish with noodles) is one of the most famous dish in Northern Vietnam that uses dill as an irreplaceable ingredient. The combination of tumeric, dill, sprimp paste and fish sauce - delivers a flavorful dish that people cannot find elsewhere.
First thing first: What is Dill, and what is Cilantro?
Dill is an aromatic herb with delicate, feathery green leaves. This herb is considered "universal" and has been around for a very long time. Due to the aromatic feature, dills can be perfectly paired with a variety of fish such as salmon, sea bass, etc.
Cilantro is also considered a "universal" herb that can be found in any supermarket nowadays. In some part of the world, Cilantro can be called Coriander. Cilantro is very prevalent in Vietnamese cuisine particularly on Banh Mi, Chicken and Beef Pho or even mixed in with many fresh salads. Cilantro is an flavorful herb, with a fresh yet citrusy kick at the end. (Fun fact: Some people don't like cilantro because they think it tastes like soap or dirty feet..)
Let me introduce Jacob with you guys!!
A little bit about Jacob:
- Jacob is from Taiwan, China
- The only Vietnamese dish he knows is Pho
- He loves Chinese food, but is open-minded to try Vietnamese food
- Jacob doesn't cook. But he is a Ramen Master
- Vietnam is in his bucket list (he will pay me to be his tour guide^.^)
Jacob came in with an open mind and an empty stomach, yet left with fullness and satisfaction. Today I had Jacob tried steamed fish with dark soy sauce because I knew he is a Vietnamese food beginner. As always, I had two sides of herbs next to his steamed fish: dill on his left hand side and cilantro on his right hand side. Jacob was hungry so he went straight into tasting his fish with the herbs. He tried it with cilantro on the first bite and dill on the second bite, and seemed to enjoy both of the combinations.
Here comes the Q&A!!
K: You seemed to enjoy both of the combinations. Which combination is your favorite?
J: I liked fish with dill a lot better but cilantro worked just fine. Personally, i like cilantro so much that i put it in everything, especially ramen. Being the ramen master, i can approve the importance of scallions and cilantro in ramens, haha.
K: In Taiwan, do you guys cook a lot with dill? Can you name a few dishes?
J: We definitely cook a lot with dill because it is such a fragrant herb. We have this dish called dill dumplings, which is basically dumplings with pork and dill fillings. We also use dill in seafood dishes like steamed fish and stir fried seafood because it creates such amazing aromas.
Final thoughts..
It is always amazing to observe how open-minded people are to try different cuisines and different food combinations. Even though Chinese and Vietnamese cuisines have a lot of things in common, the way we use herbs in cooking is very different. Q&As is always my favorite in this series because I've learnt so many things along the journey. Needless to say, after our conversation, i went straight online to find restaurants that have dill dumplings on the menu and cannot wait to try them in the near future.
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