Rau răm, also called Vietnamese cilantro/coriander, has a taste that is similar to cilantro, but more peppery, somewhat citrusy, and slightly bitter. It is native to Southeast Asia and is a sturdy plant, growing back quickly after having been almost picked through for our restaurant’s participation in the L.A. Times Food Bowl! The photo below is taken just two weeks after the event, and as you can see, the plant is already producing leaves again with some sunshine and a good amount of water. Barely visible in the photo, rau răm leaves characteristically have a slightly dark, maroon shaped crescent on the base. We are hoping that this will become more visible with some additional time and love. Rau răm is best used fresh as a garnish over soups, curries, and salads!
Click “continue reading” to see what our rau răm looked like after the L.A. Times Food Bowl… Continue reading