Vietnamese coriander is a pungent, peppery herb that goes by many names—rau răm in Vietnam, laksa leaf in Malaysia, and sometimes “Vietnamese mint” in Western markets. This listicle covers its flavor profile, culinary uses, health benefits, growing requirements, and how to choose the best leaves. Whether you’re a home cook looking to add authentic Southeast Asian flavor or a gardener seeking a resilient, shade-loving plant, this guide has you covered.
What Is Vietnamese Coriander?
Vietnamese coriander (Persicaria odorata) is a perennial herb native to Southeast Asia. Unlike cilantro, which it’s often compared to, it has a bold, spicy, and slightly citrusy flavor with a hint of mint. The plant features pointed, elongated leaves with distinctive dark burgundy markings in the center, and it thrives in warm, humid conditions.
Flavor Profile and Aroma
The taste is a complex blend of coriander seed, lemon zest, and a peppery kick, with a lingering warmth similar to cumin. Its aroma is intensely aromatic, releasing a burst of fragrance when crushed or chopped. This makes it a key ingredient in dishes where you want a fresh, herbaceous punch that stands up to rich, fatty foods.
Culinary Uses in Southeast Asian Cuisine
In Vietnam, it’s an essential garnish for bún thịt nướng (grilled pork noodles) and phở, adding a bright, spicy note. In Malaysia and Singapore, it’s the star of laksa, a spicy coconut noodle soup, where its flavor cuts through the creaminess. It’s also used in salads, spring rolls, and stir-fries, and can be eaten raw as a side herb with grilled meats and dipping sauces.
Health Benefits and Nutritional Value
Vietnamese coriander is rich in antioxidants, particularly flavonoids and phenolic compounds, which help combat oxidative stress. Traditional medicine uses it to aid digestion, reduce bloating, and relieve stomach discomfort. It also contains iron, calcium, and vitamins A and C, making it a nutritious addition to meals, though it’s typically used in small amounts as a garnish.
How to Grow Vietnamese Coriander at Home
This herb is remarkably easy to grow if you mimic its tropical origins. It prefers partial shade and consistently moist, well-draining soil—think of it as a plant that loves humidity and dislikes drying out. It can be grown in pots or garden beds, and it propagates easily from cuttings. In cooler climates, it’s best grown as an annual or brought indoors during winter, as it’s sensitive to frost.
Harvesting and Storing Fresh Leaves
Harvest leaves regularly by pinching off the top stems, which encourages bushier growth. Fresh leaves can be stored in the refrigerator wrapped in a damp paper towel inside a plastic bag for up to a week. For longer storage, you can freeze the leaves in ice cube trays with water or oil, though freezing diminishes their crisp texture and some flavor intensity.
Vietnamese Coriander vs. Cilantro: Key Differences
While both are called “coriander,” they are entirely different plants. Cilantro (Coriandrum sativum) has delicate, feathery leaves and a bright, soapy flavor that fades quickly with heat. Vietnamese coriander has tougher, darker leaves with a spicier, more robust taste that holds up well in cooked dishes. If a recipe calls for cilantro but you want a more persistent flavor, Vietnamese coriander is a good substitute, but it’s not interchangeable in fresh salsas or guacamole.
Substitutes for Vietnamese Coriander
If you can’t find it, the closest substitutes are a combination of cilantro and mint, or cilantro with a pinch of lemon zest and black pepper. In Southeast Asian cooking, Thai basil or sawtooth herb (culantro) can also work, though they change the flavor profile. For laksa specifically, some cooks use a blend of mint and cilantro, but the authentic taste really comes from the real thing.
Where to Buy and How to Select
Look for Vietnamese coriander in Asian grocery stores, often sold in bunches with roots attached, or at farmers’ markets in warmer regions. Choose bunches with vibrant green leaves that have deep burgundy markings—the color indicates freshness and potency. Avoid leaves that are yellowing, wilting, or have black spots, as these are signs of age or disease.
Preserving Vietnamese Coriander for Later Use
Beyond refrigeration, you can dry the leaves, but they lose much of their essential oils and flavor. A better method is to blend fresh leaves with a little oil and freeze the paste in small portions. This preserves the aroma and makes it convenient to add to soups and curries later. Alternatively, you can root stem cuttings in water and keep a pot growing on a sunny windowsill for a continuous supply.
How to Choose
When selecting between fresh bunches, prioritize leaves that are firm, glossy, and deeply colored. The burgundy blotches should be prominent, as they indicate high levels of anthocyanins and essential oils. Smell the herb—it should have a strong, peppery, and citrusy fragrance. If you’re buying a potted plant, check that the stems are sturdy and the soil is moist but not waterlogged. For cooking, choose leaves that are young and tender, as older leaves can be tough and overly fibrous.
Frequently Asked Questions
Can I eat Vietnamese coriander raw? Yes, it’s commonly eaten raw as a garnish or in salads, and its flavor is most intense when fresh.
Is Vietnamese coriander the same as mint? No, it’s not true mint, though it has a minty undertone. It belongs to the buckwheat family, not the mint family.
Does Vietnamese coriander survive winter? It’s a tropical perennial, so it will not survive frost. In cooler climates, bring it indoors or grow it as an annual.
What dishes pair best with Vietnamese coriander? It pairs with rich, fatty dishes like grilled pork, duck, and coconut-based curries, as its spiciness cuts through the fat.
Can I substitute Vietnamese coriander for cilantro in phở? Yes, but use it sparingly, as its flavor is stronger and more peppery than cilantro.
Why are the leaves turning yellow? Yellowing usually indicates overwatering, poor drainage, or too much direct sunlight. Adjust the watering schedule and move to a shadier spot.
Final Thoughts
Vietnamese coriander is a versatile and underappreciated herb that can transform your cooking with its unique, spicy flavor. Whether you’re growing it in your garden or picking it up at a local market, its bold taste and ease of cultivation make it a rewarding addition to any kitchen. Experiment with it in soups, salads, and grilled dishes to discover why it’s a staple in Southeast Asian cuisine.