Vietnamese Coriander
Rau răm is an inexpensive and widely found herb, mostly in Southeast Asia. In Vietnam, rau răm leaves are used to balance a dish that has a lot of meaty taste. Some also mix rau răm with marinated cucumber to make salad - as seen is Hoi An chicken rice – or with pickled cabbage to make dưa bắp cải.
Other names: Vietnamese coriander, hot mint, daun laksa, laksa leaf
Botanical use: Polygonum odoratum
Photo: ihe.org.vn
Rau răm is an inexpensive and widely found herb, mostly in Southeast Asia. In Vietnam, rau răm leaves are used to balance a dish that has a lot of meaty taste. Some also mix rau răm with marinated cucumber to make salad - as seen is Hoi An chicken rice – or with pickled cabbage to make dưa bắp cải.
Use: Vietnamese coriander or rau răm is a perennial herbal plant and used in many cuisines such as bún thang, stews, sour soup and summer rolls. With a musky, bitter and spicy flavor, Vietnamese coriander has stronger taste than most other types of cilantro or coriander found.
Medicinal Use: Rau răm is considered the enemy of men in Vietnam – for its effect in repressing sexual desire. Other than that, rau răm is known for its beneficial contribution to curing diarrhea, killing pimples and treating light fever.
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