Growing up in a Vietnamese kitchen we use many herbs, but in a totally different category. I have recently branched out and tried cooking some basic American favorite type dishes and recently tried parsley, thyme, rosemary, oregano, basil, and bay leaf.
Kaffir lime leaves are usually associated with chicken in Vietnamese cooking. My little brother in high school did it for a final and got praise from his teacher. It's kind of similar to ceviche, but with shredded boiled chicken, lime juice, onion, Vietnamese coriander, kaffier lime leaves, salt and pepper.