Vietnamese coriander is widely used in Southeast Asian cuisines. The taste is described as a lemony cilantro or spicy mint

Vietnamese coriander is a heat-loving perennial herb that makes an excellent substitute for cilantro. Plus, it's super easy to grow.

Liven up your garden with this hard-to-find (but easy-to-grow) Asian herb

Informative article about the spice Vietnamese Coriander, its botany, chemistry, history and cross-cultural culinary usage.

Vietnamese Rice Noodle and Coriander Salad from Steve's Leaves.

What is Vietnamese Coriander (Rau Ram) Vietnamese coriander (rau ram) is also called hot mint, Vietnamese mint or laksa leaf. Its aroma is stronger than cilantro and it also has a spicy and lemony note.

Deborah Madison's new book Vegetable Literacy explores the complex (and often, surprising) relationships between vegetables, edible flowers, herbs and

Vietnamese Coriander, or Rau Răm, is currently my favorite herb! It has a strong, aromatic flavor that’s slightly peppery and citrus. You can eat it in soups, salads, with hột vịt lộn/balut, or honestly on its own! You can find some of my favorite recipes that utilize rau ram here: https://feedthepudge.com/?s=coriander What’s your favorite herb that you can’t get enough of?! #rauram #herbs #vietnamesecoriander

Vietnamese cilantro is a plant that's native to Southeast Asia, where its leaves are a very popular culinary ingredient. It has a taste similar to the cilantro normally grown in America. Learn more about the plant in this article.

Vietnamese coriander, or Vietnamese mint, the benefits and harms of eating Vietnamese coriander. How to grow and care for Vietnamese coriander