So, we got home and I went to the LA Times Web site and found this by Andrea Nguyen.
At this time of year, like many cooks, I'm obsessed with fresh herbs. But you can keep your Genovese basil, French tarragon and Italian parsley; for me the magic is in the leafy aromatics of the Vietnamese table -- red perilla, garlic chives and rice paddy herb, to name just a few. I grow the herbs in my garden as well as purchase them by the bunch at farmers markets and Asian markets to ensure that I savor as much as I can during their peak hot-weather season.
Read it all here. There's a recipe there to click through on, and it sounds great. I wish there were somewhere to buy the herbs that are grown for Southeast Asian cuisine. The flavors are amazing.