'Cilantro- Vietnamese'
Persicaria odorata

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Vietnamese Cilantro (Persicaria odorata), also known as Vietnamese Coriander or Rau Ram, is a perennial herb native to Southeast Asia. Its long, slender leaves exhibit a dark green color with a burgundy, v-shaped marking. The plant grows up to 12 inches tall, prefers moist, well-drained soil, and partial sunlight. With a strong, slightly peppery flavor reminiscent of cilantro and a hint of citrus, Vietnamese Cilantro is a popular ingredient in Southeast Asian cuisine. Commonly used in salads, soups, and noodle dishes, it adds a fresh, zesty dimension. Additionally, it is believed to possess medicinal properties in traditional herbal medicine.

Uses
Vietnamese Cilantro is a versatile herb that adds depth and zest to a variety of dishes. In Southeast Asian cuisine, it is often used in salads, like the traditional Vietnamese chicken salad (Goi Ga), or as a garnish for pho and other noodle soups. Its unique flavor pairs well with grilled meats, spring rolls, and fresh rice paper rolls. It can be chopped and mixed into salsas, dips, or marinades, adding a bright, spicy note. Vietnamese Cilantro is also used in traditional herbal medicine to treat digestive issues and reduce inflammation. As a hardy plant, it is easy to grow, making it an excellent addition to home herb gardens.

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RECIPES

Vietnamese Chicken Salad (Goi Ga)

Ingredients:

• 2 cups cooked chicken breast, shredded
• 4 cups thinly sliced cabbage (white or purple)
• 1 cup grated carrot
• 1 cup Vietnamese cilantro, chopped
• 1/4 cup chopped mint leaves
• 1/4 cup chopped Thai basil
• 1/4 cup chopped peanuts (optional)

Dressing:

• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 garlic clove, minced
• 1 small red chili, minced (optional, adjust to taste)

Instructions:

In a large mixing bowl, combine the shredded chicken, sliced cabbage, grated carrot, Vietnamese cilantro, mint, and Thai basil.

In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and minced chili (if using) to create the dressing. Taste and adjust the seasoning as needed.

Pour the dressing over the salad ingredients and toss well to ensure everything is evenly coated.

Let the salad rest for 10-15 minutes to allow the flavors to meld.

Before serving, sprinkle the chopped peanuts over the salad for added texture, if desired.

Serve the Vietnamese Chicken Salad as a light and refreshing appetizer or main course, accompanied by steamed rice or rice crackers.

This Vietnamese Cilantro recipe showcases the herb's unique flavor and complements the other ingredients beautifully. Feel free to experiment with other dishes like pho, spring rolls, or dipping sauces that can benefit from the zesty taste of Vietnamese Cilantro.