Rau ram
베트남 고수
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Photo: en:user:Peon374 · Public domain · Original file (Wikimedia Commons)
Its Korean name means "Vietnamese coriander," but it's a completely different plant from coriander. It has a cilantro-like aroma plus a slightly numbing heat. Some people who dislike cilantro say this one is easier to eat.
Flavor and aroma
- It has a cilantro-like aroma and a sharp, peppery heat.
Fun facts
- It has the nickname "Vietnamese mint," but it isn't related to mint either. It's in the knotweed family.
- In Singapore and Malaysia it's essential in laksa, a spicy noodle soup, so it's called "laksa leaf."
- Many people who dislike cilantro say they find rau ram easier to accept.
In the kitchen
Raw
- Wrap it with lettuce and other herbs like a ssam, dip in fish sauce and eat with grilled meat. Put it in Vietnamese rice paper rolls.
Salads
- Add it to Thai and Vietnamese salads.
Cooking
- Add it to rice noodle soups, laksa and other soups, curries, stir-fries and grilled meat. The aroma holds up to cooking.
Goes well with
Fish sauceGrilled meatNoodlesCoconut milk
Tips
- Young leaves are best; older leaves are tough and bitter. When using it instead of cilantro, use about half as much.
Season
We're still checking the season. We'll add it once we find a source.
Details
- Korean name
- 베트남 고수
- English names
- Vietnamese coriander, laksa leaf, Vietnamese mint
- Scientific name
- Persicaria odorata
- Former scientific names
- Polygonum odoratum
- Family
- Polygonaceae
Same family as garden sorrel - Genus
- Persicaria
- Other names and notes
- Vietnamese: rau răm
Show sources for this page
References for this herb
- Wikipedia
- NParks(싱가포르 국립공원청)
- PROSEA
- Specialty Produce
- Hunter Angler Gardener Cook
Name and classification
Photo
en:user:Peon374 · Public domain · Original file (Wikimedia Commons)