Here's another Vietnamese herb about which I have read much but never worked with before, the so-called rice paddy herb, a name that fittingly describes its preference for hot and wet growing conditions.
On tasting it, it presents a bright lemony, sweet, somewhat cumin-like flavor. In fact, it very much reminds me of shiso/perilla and I would use it in situations where I would use shiso. Which is a sneaky way of saying I wouldn't use it at all, not being a big fan of shiso. [When I say I'm not a fan, I'm not saying I won't eat it, because I will eat just about anything, but I am saying that there is no compelling reason for me to ever seek it out again.]
Vote: If you like shiso, you'll like ngò om. Me, I could do without shiso and I can do without rice paddy herb.
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