Vietnamese coriander, also known as Rau Răm in Vietnamese cuisine, is a perennial herb from the Polygonaceae family. It is native to Southeast Asia, where it thrives in tropical and subtropical climates. The plant has a bushy, trailing growth habit and typically grows to about 30-40 cm (12-16 inches) in height, though it can spread wider as a ground cover.
The leaves are long, slender, and lanceolate, with a distinctive dark brown or purple marking near the center, adding visual interest to the plant. The leaves are aromatic, with a peppery, citrusy flavor and a slight spiciness reminiscent of cilantro but stronger and more pungent. The stems are jointed and often reddish. While Vietnamese coriander produces small, pale pink or white flowers, it is mainly cultivated for its flavorful leaves.
Uses:
Culinary:
Herb: Vietnamese coriander is a key ingredient in many Southeast Asian dishes, especially in Vietnamese, Cambodian, and Thai cuisine. It is often used in fresh salads, soups, spring rolls, and stir-fries.
Salads and fresh garnishes: The leaves are frequently added fresh to dishes like Vietnamese salads (gỏi), pho (Vietnamese noodle soup), and fresh spring rolls. Its strong flavor complements seafood and poultry dishes.
Cilantro substitute: Due to its peppery and citrusy flavor, it is often used as a substitute for cilantro in dishes, particularly in tropical regions where cilantro may not thrive.
Medicinal:
Digestive aid: In traditional Southeast Asian medicine, Vietnamese coriander has been used to promote digestion and reduce bloating. Its slightly bitter and aromatic flavor stimulates the digestive system.
Antimicrobial: Some studies suggest that Vietnamese coriander has antimicrobial properties, potentially helping to combat bacterial infections.
Anti-inflammatory: It has also been used in traditional medicine to relieve inflammation and mild pain, though more scientific evidence is needed to confirm its efficacy.
Cultural uses:
Religious rituals: In some Southeast Asian cultures, the plant is used in religious rituals and offerings due to its aromatic properties.
Growing Conditions:
Soil: Vietnamese coriander thrives in moist, well-drained soil that is rich in organic matter. While it prefers fertile, loamy soil, it can tolerate a variety of soil types as long as moisture levels are consistent. It prefers soils that retain moisture but do not become waterlogged.
Light: This plant grows best in partial shade to full sun, though it prefers partial shade in hot climates to prevent the leaves from wilting or becoming too bitter. It is highly adaptable but thrives when protected from the intense midday sun in tropical areas.
Watering: Vietnamese coriander loves moist soil and should be watered regularly to keep the soil consistently damp. It can tolerate wet conditions, even growing well near ponds or in gardens with high moisture. In drier conditions, regular watering is essential to keep the plant healthy.
Climate: Vietnamese coriander is a tropical/subtropical plant that thrives in warm, humid climates. It can be grown as an annual or in containers in cooler climates. The plant is not frost-tolerant and should be brought indoors or protected during colder months.
Maintenance:
Pruning: Regular harvesting of the leaves helps keep the plant bushy and prevents it from becoming leggy. Pinching off the growing tips will encourage the plant to branch and produce more leaves
Pest and disease resistance: Vietnamese coriander is relatively pest-resistant, though it may occasionally suffer from aphids or fungal issues if the soil is too wet or poorly drained. Good air circulation and avoiding waterlogged soil can help prevent these problems.
Harvesting:
Leaves: The leaves of Vietnamese coriander can be harvested as needed throughout the growing season. Regular harvesting encourages new growth. For the best flavor, pick young, tender leaves.
Storage: The fresh leaves can be stored in the refrigerator for a few days, but they are best used fresh. The leaves lose much of their flavor when dried, so freezing them in small portions is a better option for long-term storage.
Culinary Tips:
Fresh use: Vietnamese coriander is best used fresh rather than cooked, as its distinctive flavor diminishes with heat. Add it toward the end of cooking or use it as a garnish for maximum flavor impact.
Combining with other herbs: In Vietnamese cuisine, it is often paired with other fresh herbs like Thai basil, mint, and cilantro to create a complex, layered herb flavor in dishes.