Vietnamese coriander (rau ram)

rau răm; daun kesum (Malay)

Flavor and role: Pointed, mottled leaves with a hot, fresh aroma like a mix of coriander, lemon and pepper.
Typical dishes and uses: Vietnamese chicken salad (goi ga), as a pho garnish, with balut (hot vit lon), Malaysian laksa.
Substitutes: Use the same amount of fresh coriander (cilantro) plus a few mint leaves.
Storage: Wrap in a damp paper towel, put in a zip-top bag and refrigerate; keeps 5-7 days. Stood in water, the stems put out roots and last longer.
Main countries: Vietnam · Malaysia · Singapore
Used in this book: Curry Laksa Crispy Mekong-Style Bánh Xèo with Mung Beans and Coconut Cream Charcoal Bún Chả with Homemade Caramel and Crispy Shallots Prawn-Head Stock Curry Laksa

Updated 2026-10-10