Vietnamese Balm, known scientifically as Elsholtzia ciliata, is a fragrant herb treasured in Southeast Asian cuisine, particularly in Vietnam. In Vietnamese, it’s called kinh giới, and it plays a notable role in balancing flavours in many traditional dishes. With its vibrant green, serrated leaves and a scent reminiscent of lemon and mint, Vietnamese Balm is often likened to lemon balm, though it belongs to a different botanical family.

This herb thrives in warm, sunny climates and is typically found growing in the wild or in home gardens throughout Vietnam. Vietnamese Balm is a member of the mint family, and like many mints, it grows quickly and vigorously, making it ideal for fresh harvesting.

Culinarily, Vietnamese Balm is valued for its fresh, citrusy flavour that adds brightness and lift to dishes. It is usually served raw, often as part of a fresh herb plate alongside coriander, Thai basil, and fish mint. These herb platters accompany classic Vietnamese dishes such as bun cha (grilled pork with vermicelli noodles), pho (noodle soup), and banh xeo (savoury crepes). The herb’s aromatic profile pairs especially well with grilled meats, seafood, and rich broths, cutting through heavier flavours and refreshing the palate.

Beyond its culinary appeal, Vietnamese Balm has long been recognised in traditional medicine. In Vietnamese folk remedies, it is used for its purported anti-inflammatory, antimicrobial, and diaphoretic properties. It has been used to treat colds, fevers, and digestive issues, often brewed into teas or used in herbal steam therapies.

In the West, Vietnamese Balm is still relatively uncommon, but interest is growing thanks to the increasing popularity of Vietnamese cuisine. It can occasionally be found in Asian supermarkets or grown from seed in herb gardens.

For those curious about expanding their culinary herb repertoire, Vietnamese Balm offers a unique blend of lemony zest and herbal complexity—perfect for both the adventurous cook and the natural remedy enthusiast.