I was able, surprisingly, to find Vietnamese Perilla at a local Asian market, but what are Thai bird-eye chili? None of the employees were able to help me, and I ended up substituting some chopped dried red chili but too much heat! I'll add less next time. Also, now that I am stocked on the perilla, do you have tips on any other dishes I could toss it into? It has quite a strong flavor. Thanks, great healthy recipe!