Rau ram, also known as Vietnamese coriander or Vietnamese mint, is an aromatic herb that is widely used in Southeast Asian cuisines, particularly in Vietnamese and Thai cooking. The plant is native to Southeast Asia and belongs to the buckwheat family, Polygonaceae; despite the common name "Vietnamese mint," it is not botanically related to true mint.
Rau ram leaves are oblong-shaped with a bright green color and a distinctive, peppery flavor that is often compared to a combination of cilantro, mint, and citrus. The leaves can range in size from small and delicate to larger, more robust leaves. The plant is a perennial and can grow up to 60 cm (24 inches) tall, with small, white or pink flowers that bloom in clusters.
In Vietnamese cuisine, rau ram is a staple ingredient and is used in a variety of dishes, including salads, soups, and as a garnish. It is often used in combination with other herbs, such as mint, basil, and cilantro, to create the signature flavors of Vietnamese cuisine. Rau ram is particularly popular in Vietnamese noodle dishes, such as bún chả (grilled pork with noodles) and bún riêu (crab and tomato noodle soup), where it adds a refreshing and aromatic touch.
In Thai cuisine, rau ram is known as phak phai and is used in a similar manner, often in curries, salads, and as a garnish. It is also a common ingredient in Malaysian and Indonesian cuisines, where it is known as daun kesum or daun laksa, respectively.
Beyond its culinary uses, rau ram also has a long history of traditional medicinal uses in Southeast Asia. It has been used to treat a variety of ailments, including digestive issues, skin problems, and respiratory infections. The plant is believed to have anti-inflammatory and antioxidant properties, and some studies have suggested that it may have potential health benefits, such as improving gut health and reducing the risk of certain chronic diseases.
When purchasing rau ram, look for fresh, vibrant leaves with no signs of wilting or discoloration. The leaves can be stored in the refrigerator, wrapped in a damp paper towel or placed in a resealable plastic bag, for up to a week. Rau ram can be used fresh, cooked, or dried, and it is a versatile ingredient that can be incorporated into a wide range of dishes, from salads and soups to stir-fries and marinades.