The herb basket at Duong Restaurant Saigon is one of those signature starters that travellers photograph before they taste. A generous tumble of fresh leaves, edible flowers, and crisp greens arranged in a hand-woven rattan cradle, it is served with dipping sauces ranging from fiery to nutty. Australians who fall in love with it during a District 1 visit often wonder whether the experience can survive in a Brisbane or Perth kitchen. The honest answer is yes, with a little planning.
Vietnamese-French fusion is now familiar on menus from Lygon Street in Melbourne to Cabramatta in Sydney, so the building blocks are closer than people think. Asian grocers in Richmond, Springvale, and Sunnybank stock fresh herbs that arrive several times a week. The challenge is knowing which leaves belong in the basket and how to recreate the textures that define the original dish.
FSANZ classifies most of these herbs as raw agricultural commodities, so they are sold loose rather than pre-packaged. A walk through Adelaide Central Market or Paddy Markets in Haymarket will usually yield everything required for a faithful recreation.
The basket is a palette of raw, fragrant plants meant to be eaten with the fingers, dipped, rolled, or nibbled alongside grilled meats, not a salad or wrap. That ethos can be reproduced almost anywhere, from a casual Brisbane weeknight to a long Melbourne Sunday lunch.
Vietnamese cuisine treats fresh herbs as a co-equal ingredient rather than a garnish. In the south, where Ho Chi Minh City sits within the Mekong Delta, the climate produces rice paddy herb, sawtooth coriander, perilla, Vietnamese mint, and Thai basil in abundance. Duong Restaurant Saigon draws on this regional richness and folds in French bistro discipline, presenting the herbs with the same visual care a Parisian chef might give a bouquet of spring vegetables.
The restaurant's broader menu reflects that philosophy. Diners who explore the Saigon dining guide will notice how often herbs bridge the gap between dishes. The herb basket sets the tone for everything that follows, from tuna steak to beef noodle rolls, each of which benefits from a leafy counterpoint.
Most Vietnamese herbs are difficult to grow in colder parts of Australia, although microclimates around Darwin and Cairns support them year-round. In Melbourne, Sydney, and Adelaide, the practical route is imported bunches from Asian wholesalers combined with locally grown substitutes. Vietnamese mint, also called laksa leaf, is now cultivated on several Queensland farms and widely available at Coles and Woolworths.
The less common leaves require a specialist visit. Springvale, Cabramatta, and Inala each host multiple grocers who import fresh herbs directly from Vietnam and operate under Australian Competition and Consumer Commission labelling rules. Buying extra is wise, since any surplus can be stirred into a weekday pho or rolled into rice paper the next day.
A woven basket or a shallow bamboo steamer lined with a damp tea towel works as a substitute for the rattan cradle. The aim is height, not depth, so the herbs cascade over the rim. Begin with a base of curly lettuce, then nestle the more delicate herbs in small bundles tied loosely with chive strands.
Layering matters because aroma travels upward. Place bolder leaves such as Thai basil and perilla near the base and reserve the most fragile, like rice paddy herb and sawtooth coriander, for the top. Cucumber batons, pickled carrot, and shredded green mango can be tucked between bundles for crunch and acidity. A small bowl of warm water hidden under the lettuce keeps the basket perky throughout the meal.
| Layer | Ingredient | Function | Australian Tip |
|---|---|---|---|
| Base | Curly or butter lettuce | Visual foundation | Cos hearts from any major supermarket |
| Middle | Thai basil, perilla, Vietnamese mint | Bold aroma | Source from Cabramatta or Springvale |
| Top | Rice paddy herb, sawtooth coriander | Delicate finish | Buy same-day, store stems in water |
| Crunch | Cucumber, pickled carrot, green mango | Texture contrast | Pickled carrot keeps a week in the fridge |
| Accent | Edible flowers, fried shallots, peanuts | Visual lift | Nasturtiums grow easily in Melbourne gardens |
Nuoc cham is the workhorse of Vietnamese tables and the easiest to master. Combine fish sauce, lime juice, water, sugar, minced garlic, and finely chopped chilli, then adjust until the balance swings between salty, sour, sweet, and hot. Australians often prefer a milder result, so starting with less chilli and adding to taste is sensible.
The hoisin-peanut sauce is a thick, glossy dip built on a commercial hoisin base loosened with warm water, then folded through roasted crushed peanuts and a whisper of sesame oil. The third sauce, often called tuong, is harder to find locally but can be substituted with a fermented soybean paste thinned with rice vinegar and a touch of sugar.
The final stage is presentation, where French discipline quietly meets Vietnamese abundance. A plain white platter or slate board lets the greens glow, and a small dish of edible flowers such as nasturtium petals adds a bistro flourish. Many Australian cooks now grow these flowers at home, with seed packets widely available at Bunnings and local nurseries.
The herb basket pairs naturally with grilled lemongrass chicken, caramelised pork, or simply cooked seafood. For a relaxed weekend gathering in Sydney or Perth, it can anchor a shared platter alongside rice paper, vermicelli, and a pot of slow-braised beef. A chilled riesling or light lager keeps the meal refreshing.
Those planning a longer Vietnamese menu at home might add a dessert course from the dessert list, where mango sticky rice and crème caramel sit comfortably beside a fruit platter. The herb basket is the opening act, but it is also a template for home cooks: treat fresh produce with respect, balance raw with cooked, and let diners build their own bites.
Reservations at Duong Restaurant Saigon can be made through the official website, where the team also shares seasonal specials for travellers planning a Saigon stopover.
Why should experience with us?
♥ Top chef passion made – Every dish is carefully made with Vietnamese top chef
♥ The best Restaurant Ho Chi Minh (Saigon) voted by TripAdvisor & Google Business
♥ Cozy atmosphere – Saigon image cover every corner in our restaurant
♥ Friendly staffs – Happy smiles are waiting for you from door to door
Saigon A la Carte Menu
Stir fried beef, lettuce, peanuts, onion, deep fried shallot, all in fresh rice paper. Served with herbs and shrimp sauce.
Served with Vietnamese risotto rice, onion confit, seared mushroom, vegetable and red wine sauce.
Grilled tuna in lemongrass. Served with red wine sauce, mango chutney, onion chutney, mushroom, mashed potato, vegetable, ratatouille, sunrise tomato.
Served with mashed yam, vegetable in white wine, cream sauce, onion confit, asparagus and passion fruit sauce.
Served with asparagus, crispy rice paper, coriander and egg terrine.
Grilled Tuna steak served with French beans, cherry tomatoes, black olives, peppers, potatoes, egg, red onion, mushroom, parmesan cheese ...
Saigon Restaurant Photos
Attractions and dining you must explore
Welcome to Duong Restaurant Saigon
