Perilla Leaf Substitute: Why Vietnamese Tía Tô Isn’t the Korean Kind
Most perilla leaf substitute guides are really answering a Korean cooking question — kkaennip, used whole as a…
Ingredients
Rice noodles, fresh herbs, rice paper and more — how to identify Vietnamese ingredients, what to substitute abroad, and how to keep them fresh.
Shrimp Paste Substitute: What Works, and Which Paste a Recipe Actually Means
A shrimp paste substitute is easy enough for most recipes — fish sauce, anchovy paste, or miso all…
Palm Sugar Substitute: What Works, and Why Vietnamese Kitchens Reach for the Real Thing
Palm sugar substitute options are easy to find — light brown sugar, coconut sugar, and jaggery all work…
Thai Basil Substitute: What Works Raw vs. What Works Cooked
Thai basil substitute options actually split into two different answers depending on how you’re using the herb. As…
Star Anise Substitute: The Options, and Why Pho Notices the Difference
Star anise substitute options exist, but none of them fully disappear into a dish the way some spice…
Rice Vinegar Substitute: Match the Acidity, Not Just the Bottle
Rice vinegar substitute options are sitting in most kitchens already, but they don’t all land the same in…
Vietnamese Coriander Substitute: What Actually Works (And Why It Isn’t Really Coriander)
The closest widely available substitute for Vietnamese coriander (rau răm) is fresh mint combined with cilantro in roughly…
Annatto Seeds Substitute: What Actually Works
The best annatto seeds substitute is sweet paprika mixed with a pinch of ground turmeric — use 1…
Tamarind Paste Substitute: 7 Best Options Ranked (With Ratios)
The best tamarind paste substitute is equal parts lime juice and brown sugar — mix 1½ teaspoons of…