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 economical and widely available herb, primarily found throughout Southeast Asia. In Vietnam, rau răm leaves are often used to enhance dishes with rich, meaty flavors. It is commonly combined with marinated cucumber to create salads—such as the popular Hội An chicken rice dish—or paired with pickled cabbage to make dưa bắp cải.
Use: Vietnamese coriander, or rau răm, is a perennial herb used in a variety of dishes, including bún thang, stews, sour soup, and summer rolls. It possesses a musky, bitter, and spicy flavor profile that is generally more intense than other varieties of cilantro or coriander.
Medicinal Use: In Vietnam, rau răm is often humorously referred to as the "enemy of men" due to its reputed effects on suppressing sexual desire. Additionally, rau răm has been recognized for its health benefits, including aiding in the treatment of diarrhea, helping to clear acne, and providing relief from mild fever.
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