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ESSENTIAL CHINESE INGREDIENTS
Garlic
A mainstay of cuisines the world over, in China, the
pungent bulb has two functions, first as the key
ingredient in Szechuan and northern Chinese
dishes, and second for its medicinal properties as a
tonic to counter the area’s cold climate.
Ginger
A natural digestive, the aromatic root of this subtropical
flower also comes loaded with vitamin
C and adds a spicy bite to Cantonese cuisine.
Star anise
Along with cloves, fennel, cinnamon and Szechuan peppercorn,
the star-shaped licorice-scented bud of the
Chinese magnolia tree is an ingredient in fivespice
powder, used in barbecue and marinades.
Freshens the breath, too.
ESSENTIAL KOREAN INGREDIENTS
Gingko nuts
These bittersweet seeds of the gingko tree – a plant
botanists consider the oldest living thing on earth – are
believed to promote long life, good luck and sexual
prowess. Available canned at most Asian grocers or fresh
from herbalists, gingko is used to season soups and stews
as well as calm the nerves.
Perilla
Dark-red serrated leaves widely known as shiso
come from a plant related to mint and basil and
taste like both. The leaves are available fresh or
preserved and the crushed seeds are used to
flavour bulgogi ribs.
Soybean sprouts
Longer and thicker than mung bean sprouts, these
sprouted legumes are high in protein and get
served raw over meal-in-one stews like
bibimbap or cooked in Seoul foodstyle
pancakes.
ESSENTIAL VIETNAMESE INGREDIENTS
Coriander
Cilantro to some, Chinese parsley to others,
the leaves of this distinctive herb – “soapy” to
naysayers – are widely used as a garnish
throughout Southeast Asia.
Mint
A variety of spearmint, Vietnamese mint has
small dark-green leaves that add tangy flavour
to tossed salads and noodle soups.
Lemongrass
Similar in shape when peeled to the white portion
of a green onion, lemongrass is the edible
portion of the citronella plant and provides the
unique lemony taste found in pho.
