Depends how you're using them. I've made several Vietnamese recipes - e.g., rice noodle salads with prawns/shrimp - where it's not just about the prawns and mint. Rather, it's the balance of sweet, salty (fish sauce,) tart (lime,) spicy (chilis) and the herbal cooling effect of mint and/or cilantro. There's a magic that happens when they all get together.
I've only ever had the two in Vietnamese summer rolls or Vietnamese prawn salad (goi tom). The mint, in addition cooling, brings out the sweetness of the prawn meat. That's the best way I can describe it.
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