Rau khúc — a downy grey-green meadow herb of the northern Vietnamese spring. Pounded into glutinous-rice dough, it lends bánh khúc its faint herbal aroma and pale green colour, much as mugwort flavours other East Asian rice cakes.
Where it comes from
Rau khúc (cudweed), the aromatic herb of northern bánh khúc.
In the kitchen
Pounded into glutinous dough for bánh khúc.
Nutrition (per 100g)
~30kcalCal
~3.0gProtein
~0.5gFat
~4.0gCarbs
~3.0gFiber
AI-estimated; model and run unavailable.
