Húng lìu
Húng lìu, named after basil, is a spice mixture of four or five spices found in Vietnamese cuisine.
Ingredients
Húng lìu typically consists of four ingredients ground into a fine powder:- Chinese cinnamon
- Star anise
- Thảo quả
- Clove
Less common ingredients may include:
- Fennel
- Ngọc khấu
- Black pepper
- Zest of Citrus deliciosa Tenore
- Ngò gai seeds
Usage
In northern Vietnam, húng lìu is typically used on roasted foods, such as roasted pig and crunchy coated peanuts. Húng lìu and five-spice powder have similar ingredients and can be used interchangeably on meat dishes. Húng lìu differs from the more well-known Cantonese blend in the portions of each ingredient, thus producing a distinct taste.In the late 1920s, various phở vendors experimented with húng lìu as part of a short-lived "phở cải lương" trend.