Ketqua, also known as lemongrass, is one of Vietnam's most cherished herbs. This grassy, citrus-scented plant has been an integral part of Vietnamese culture for centuries. Its distinctive fragrance is instantly recognizable and is used in a wide variety of dishes and traditional remedies. In cooking, ketqua is often used to add a tangy flavor to soups, stir-fries, and salads. It pairs beautifully with meats like pork and chicken, as well as with fresh herbs such as basil and mint. For many Vietnamese families, the aroma of boiling ketqua is a sign that dinner is almost ready. Beyond its culinary uses, ketqua has cultural significance in Vietnam. In traditional medicine, it is believed to have healing properties, particularly for digestive issues and headaches. Families often grow their own ketqua at home, not only for cooking but also for its perceived health benefits. In addition to its practical uses, ketqua has become a symbol of Vietnam's connection to nature. The plant grows effortlessly in the country's tropical climate, making it a common sight in gardens across the region. Its proliferation reflects the deep bond between Vietnamese people and their surroundings. Today, ketqua remains an essential part of Vietnamese life. Whether it's being used in a family meal or as a natural remedy, this humble herb continues to play a vital role in shaping the nation's food culture and traditions.