These $9 Vietnamese Spices Are the Secret to Zhushing Up My Weeknight Meals

I’ll admit: I prefer eating over cooking. By the end of the work day, I find it hard to muster the energy to make a meal that involves prepping ingredients and turning on the stove. 

But recently, I came across a new spice brand, and it wasn’t in a grocery store. I found them online. Vân Vân, a brand which translates to “etcetera” in Vietnamese, sells dried Vietnamese spices like purple shallots, lemongrass, garlics, gingers, and more, and after using them in my weeknight meals for the past couple weeks, I can already say my cooking has never been better. 

Bundle of Flavors

I’ll admit, when the brand sent me its Bundle of Flavors sampler set to test, I was immediately deterred when I saw package instructions to rehydrate the herbs and spices in water before using them. But I’m glad I took that next step, because even just the act of soaking them in a bowl of water filled my kitchen with the warm aroma of garlic and ginger, a smell so enticing it encouraged me to use them.  

I started easy by using a few of the spices in a simple shrimp stir-fry. I sautéed the Heaven Facing Chili, Sparrow Ginger and minced Northern Mountain Garlic in oil before adding the frozen vegetables and shrimp. After just ten minutes on the stove, the final product — a colorful fragrant medley served over plain white rice — had so much punch I didn’t even need to add salt or sauces. I used the leftover rehydrated herbs as a marinade for chicken, by rubbing on both sides of a chicken breast and letting it marinate overnight in the fridge. 

Northern Mountain Garlic

There are so many spices to choose from, and honestly, I recommend grabbing them all for the best experience. The Coastal Purple Shallot, for example, grows in Phan Rang, where the hot and sunny climate produces crunchy, pungent shallots, which make the shallots I typically find in the grocery store seem bland in comparison . In contrast, the Delta Lemongrass is grown in Tiền Giang, an inland province located in the Mekong Delta, resulting in a vibrant citrusy aroma. The semi-mountainous terrain of Hải Dương gives the Northern Mountain Garlic a creamy, nutty taste. As someone who puts garlic in everything, the Vietnamese garlic, which has more bite than the typical garlic I get at the grocery store, is a welcome upgrade. 

I became so obsessed with the herbs that I kept a bowl of them soaking on my counter all week long. Having ready-to-eat lemongrass on standby provided a quick solution to zesting up salads. But my favorite ingredient to use was the sliced Northern Mountain Garlic. I popped them in the air fryer for a few minutes at 350°F to create garlic chips that added a spicy crunch to pretty much any dish I added them to.

While I’ve yet to try out an explicitly Vietnamese recipe, reading about the distinct regions of Vietnam on the colorful packaging and tasting the fragrant aromatics transported me to Vietnam. When I’m needing some kitchen inspiration and a mental vacation this winter, Vân Vân’s spices and herbs will be the first ingredients I turn to.

Shop More Vân Vân:

Delta Lemongrass

Coastal Purple Shallot

Heaven Facing Chilli