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From Wikipedia, the free encyclopedia

Húng lìu is a spice mixture of four or five spices found in Vietnamese cuisine.[1] It is named after sweet basil.


Húng lìu typically consists of four ingredients ground into a fine powder:[1]

Some recipes call for five ingredients, with the addition of sweet basil seeds.[2]

Less common ingredients may include:[3]


In northern Vietnam, húng lìu is typically used on roasted foods, such as roasted pig and crunchy coated peanuts (lạc rang húng lìu). 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.[3]

In the late 1920s, various phở vendors experimented with húng lìu as part of a short-lived "phở cải lương" trend.[4][5]


  1. ^ a b Thanh Nguyên (July 2012). "Phá xang" [Roasted peanuts]. Lớp học Vui vẻ (in Vietnamese) (14): 57. Retrieved 3 December 2013. Húng lìu cũng giống như gia vị ngũ vị hương mà chúng ta thường dùng để nấu thịt, tuy nhiên húng lìu thông thường có 4 vị là: quế, hồi, thảo quả, đinh hương.
  2. ^ Hồ Ngọc Đức (ed.). "húng lìu". Free Vietnamese Dictionary Project (in Vietnamese).
  3. ^ a b "Húng lìu là gì? Bí quyết dùng húng lìu để rang lạc thơm phức" [What is húng lìu? The secrets of using húng lìu to make delicious roasted peanuts] (in Vietnamese). Ho Chi Minh City College of Economics & Tourism. June 23, 2018. Retrieved August 12, 2018.
  4. ^ Trịnh Quang Dũng (15 January 2010). "Phở muôn màu muôn vẻ" [Pho has ten thousand colors and ten thousand styles]. Báo Khoa Học Phổ Thông (in Vietnamese). Ho Chi Minh City Union of Science and Technology Associations. Retrieved 22 May 2013.
  5. ^ Thạch Lam (1943). "
    Wikisource link to
     Phụ thêm vào phở [Adding to pho]" (in Vietnamese).
    Wikisource link to
     Hà Nội băm sáu phố phường [Hanoi: 36 streets and districts]
    . Đời Nay Publishing House. Wikisource.
This page was last edited on 12 August 2018, at 21:30
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