Vietnamese coriander

Shredded poached bird, fish sauce, lime, a fistful of leaf. The salad is finished.

Funk and peppery citrus, the standard Vietnamese two-part dressing base.

Sweet shellfish and a leaf that peppers without heat. No chilli required.

Neutral starch is the carrier; the herb is the actual seasoning in the bowl.

Aroma without acid needs acid, and the leaf brings only the smell of citrus.

Capsaicin heat and a peppery leaf hit different receptors. Both stay legible.

Heavy poultry fat, sharp peppery leaf. The leaf cuts where lime only cleans.

Bursting bitter citrus vesicles and a soapy peppery herb, both crunchy and cold.

Soapy-citrus leaf against green acid. Coriander is the substitute, not the original.

Ammoniated sulfur yolk wants the loudest green leaf available. This is it.

Shared bitterness plus aldehyde citrus; the pith carries what the leaf implies.

Sugar-water plus a peppery soapy leaf. No cuisine does it; the volatiles agree.