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: Bún Bò Huế (Spicy Hue Beef Noodle Soup)Curry Laksa Bakso Laksa (Indonesian × Malaysian)Crispy Mekong-Style Bánh Xèo with Mung Beans and Coconut Cream Bún Bò Huế Đặc Biệt with Oxtail and Homemade Chả Huế Charcoal Bún Chả with Homemade Caramel and Crispy Shallots Charcoal Bún Thịt Nướng with Caramel Pork and Crispy Shallots Prawn-Head Stock Curry Laksa

Updated 2026-10-10