Rau ram (Vietnamese coriander)

Persicaria odorata

herb

Narrow, pointed leaves of a creeping plant from Indochina, with a peppery taste recalling coriander and lemongrass; raw in Vietnamese salads, rolls and soups.

Origin

Southeast Asia

Season (United States)

all year round · grows in your region

Preparation

The leaves are stripped and eaten raw, whole or shredded, in salads, spring rolls and over soup just before serving; the stems are removed.

Molecules

In small amounts, not counted Phenolic acids

Did you know?

Despite its nicknames of Vietnamese coriander or Vietnamese mint, it is neither: it is a knotweed, of the sorrel family; in Malaysia it is called laksa leaf.