ngò tàu

ngò tàu

Mẹ rắc một ít ngò tàu lên trên tô phở.

Definition
  1. Noun:
    • Culantro / Sawtooth coriander: A tropical herb (Eryngium foetidum) used extensively in Southeast Asian, Latin American, and Caribbean cuisines. It has long, serrated leaves and a pungent, cilantro-like aroma and flavor, but is more intense.
    • Botanical context: It is a biennial herb known for its strong, persistent scent, often used as a substitute for or in addition to cilantro (coriander leaves).
Usage Examples
  • Noun:
    • Món canh chua này cần thêm ngò tàu. (This sour soup needs some culantro.)
    • Ngò tàu và ngò rí là hai loại rau thơm khác nhau. (Culantro and cilantro are two different herbs.)
    • Hương vị của ngò tàu rất đậm đà. (The flavor of culantro is very robust.)
Advanced Usage
  • Culinary term: In recipes, "ngò tàu" is often listed as a key aromatic herb. It is typically used in small quantities due to its strong flavor and is commonly added to soups, stews, and sauces.
    • Rau răm và ngò tàu là những gia vị không thể thiếu trong món phở. (Vietnamese balm and culantro are indispensable spices in pho.)
Variants and Related Words

  • Ngò gai (n): Another common Vietnamese name for the same herb, literally "thorny coriander," referring to its serrated leaf edges.

    • Ở miền Nam, người ta thường gọi ngò tàu là ngò gai. (In the South, people often call culantro "ngò gai".)

  • Rau mùi (n): Cilantro or coriander leaves (Coriandrum sativum), a related but different herb with a milder flavor.

  • Rau thơm (n): A general term for aromatic herbs and leaves.
Synonyms
  • Culantro: The most common English name.
  • Sawtooth coriander: Descriptive English name referring to the leaf shape.
  • Long coriander: Another English name referencing its long leaves.
  • Mexican coriander: Name used in some regions.
  • Botanical name: .
Notes on Usage
  • "Ngò tàu" is a specific term in Vietnamese cuisine. It is not the same as the more common "rau mùi" or "ngò rí" (cilantro). Confusing them can alter the intended flavor of a dish.
  • It is often used fresh as a garnish or added during cooking. The stems and roots are also sometimes used.
  • The name "ngò tàu" may have historical roots, with "tàu" possibly relating to "Chinese," indicating its introduction or common use.