Vietnamese Coriander (Rau Ram): Flavor, Uses, and How to Grow It

Ever heard of rau ram? That’s Vietnamese coriander — a punchy, peppery herb used all over Southeast Asian food. It’s not the same as regular coriander (cilantro). Rau ram has a sharper, lemony-pepper taste that brightens salads, soups, and fresh rolls.

Want to know when to use it? Add Vietnamese coriander raw to noodle bowls, banh mi, goi cuon (fresh spring rolls), or as a garnish for grilled fish. It holds up better to heat than cilantro, so you can toss it into warm dishes late in cooking without losing all the flavor.

Simple health and safety notes

People have used rau ram in traditional medicine for digestion and mild fever relief. Those are folk uses — not prescriptions. If you’re thinking of taking concentrated extracts or big doses for health reasons, talk with your doctor first, especially if you take blood thinners, diabetes, or blood pressure medicines. Pregnant or breastfeeding? Check with a clinician before using it medicinally.

As a food herb, rau ram is generally safe. Allergic reactions are rare but possible. If you try it for the first time, use a small amount to see how your body reacts.

Growing and storing rau ram — quick guide

Rau ram is low-maintenance. It prefers warm, partly sunny spots and rich, well-draining soil. Keep the soil consistently moist — the plant hates drying out. You can grow it in pots indoors if you give it bright light.

Propagate by stem cuttings: snip a healthy stem, put the cut end in water, and roots form in days. Once rooted, plant in potting mix and keep it moist. Pinch back tips regularly to keep the plant bushy and prevent it from flowering too early, which makes leaves bitter.

To store fresh leaves, wrap them in damp paper towel inside a plastic bag and keep in the fridge for about a week. For longer storage, chop and freeze in ice cube trays with a little water or oil — handy for cooking later.

No Vietnamese coriander on hand? Substitute with cilantro mixed with a little mint or a touch of tarragon to mimic the peppery-citrus edge. The result won’t be exact, but it’ll keep the dish bright.

Want recipe ideas? Try rau ram in a simple noodle bowl with lime, fish sauce, sliced chili, shredded lettuce, and grilled shrimp. Or stir a handful into fresh herb salads and dipping sauces for an instant flavor lift.

If you’re curious about more detailed recipes or medicinal interactions, check trusted sources or ask your pharmacist or doctor. Rau ram is an easy way to add fresh, bold flavor — and with a little care, you can grow it on your windowsill all year.