I used it in dinner tonight (frittata and broccoli soup) and was a little disappointed. The nice flavors of the herb didn't come through, even though I thought I used a lot.
Next time I'll follow an actual Vietnamese recipe. I could see the flavor working great with fish.
I'm pretty sure it's rice paddy plant. The pictures in the link are very similar to what I have .I plan to use some tonight in a frittata and then again in broccoli soup and then make my wife guess what I put in. (I'll tell her after a few guesses. Needless to say she won't guess "rice paddy plant.")
We'll see how I like it after cooking with it, but to nibble a few leaves it's really yummy. It seems like something that could be more widely popular someday.
I'm in the habit of buying new foods, googling them, and figuring out what to do.
I bought an herb called kayan. Google thinks it's cayenne or a youth basketball player named Kayan Herb. Nothing helpful!
It looks vaguely like tarragon, but with a shorter leaf. Tastes sweet and citrusy. It's yummy.
The store I bought it at is owned by Koreans but caters to every possible immigrant group, so it could from anywhere...