The relationship between herbs and heat is one of the most frequently misunderstood aspects of flavour in cooking. The Flavour Thesaurus articulates what the greatest chefs have always practised instinctively: fresh and dried herbs are not interchangeable, and the timing of their addition to a dish determines whether they contribute or disappear entirely.
A framework for understanding when to add herbs relative to heat — based on whether their aromatic compounds are volatile (destroyed by heat) or stable (released by heat), and whether they are fresh (high moisture, volatile) or dried (concentrated, more heat-stable).
VIETNAMESE FOOD ANY DAY + FLAVOUR THESAURUS