Vietnamese Coriander (rau răm)

Persicaria odorata — known as Vietnamese Coriander or Vietnamese Mint in the English speaking world, is a warm, spicy herb essential in Vietnamese and Southeast Asian cuisine.

It's not actually coriander nor mint, but is nevertheless a delicious, useful and highly versatile herb that is ubiquitous in Southeast Asia. Used in pho, laksa, salads, noodle dishes and fresh rolls, it brings a bright, peppery note.

It thrives in part shade with moist soil and a preference for warmth. Pairs well with coriander and Thai basil, adding an authentic spicy-fresh flavour to traditional Asian recipes. Known as rau răm in Vietnam, it has been used for centuries for both cooking and local medicinal and well-being traditions.

Key Uses: Pho, laksa, salads, noodle dishes, fresh rolls.

Growing conditions: Part shade, moist soil, prefers warmth.

Companion notes: Good with coriander and Thai basil.