Vietnamese coriander

Vietnamese coriander is a leafy herb with a fresh, peppery character and a clear coriander note. It is widely used in Vietnamese and South-East Asian cooking, often raw as a herbal finishing touch for salads, noodle dishes and soups.

Latin name: Persicaria odorata
Origin: South-East Asia
Plant family: Knotweed family (Polygonaceae)
Height: approx. 20–50 cm
Flowering period: summer to early autumn
Lifespan: perennial (frost-tender)

Description

Vietnamese coriander is also known as rau răm and is botanically not a true coriander. The narrow, lance-shaped leaves are often dark green with a purplish marking in the centre and grow on supple, creeping stems. Because of its pronounced fragrance, the herb is used as an alternative to coriander leaf, especially when you want a spicier, warmer accent. Its aroma is complex: coriander-like, but with a lightly citrusy freshness and a peppery, almost ginger-like lift.

In the kitchen

Vietnamese coriander is best used raw or added only at the very end, as prolonged heating quickly softens its fragrance. It works well with rice noodles, pho-style soups, spring rolls, fresh salads with cucumber or mango, and dishes with prawns, chicken or duck. Pair it with lime, fish sauce, chilli, garlic and roasted peanuts for a typical South-East Asian profile. Slice the leaves finely or tear them roughly; the stems are tender enough to use as well if cut thinly.

In the herb garden

Vietnamese coriander likes warmth and moisture and grows well in a pot or container with nutritious, lightly moist soil. Place the plant in a bright spot, but protect it from strong afternoon sun and drying out. Regular pinching and harvesting encourage new, tender shoots; if you let the stems grow longer, they can easily creep and root. As the herb does not tolerate cold well, bring it indoors in autumn or overwinter it in a warm, bright place. Harvest preferably the young leaves and use them straight away; for short-term storage, you can place the sprigs in a glass of water at room temperature.