Vietnamese Coriander

Vietnamese Coriander, scientifically known as Persicaria odorata, is a flavorful and aromatic herb widely used in Southeast Asian cuisine, particularly in Vietnamese, Malaysian, and Thai dishes. Also known as "Rau Răm" in Vietnamese, this herb is renowned for its distinctive taste, combining citrusy, peppery, and slightly spicy notes. The elongated leaves of Vietnamese Coriander are vibrant green with dark purple markings, adding a visually appealing aspect to culinary gardens. Beyond its culinary uses, Vietnamese Coriander is valued for its medicinal properties and is often incorporated into traditional herbal remedies.
Cultivating Vietnamese Coriander is relatively straightforward, and it thrives in warm and tropical climates. The plant prefers partial shade and well-draining soil, making it suitable for both garden beds and container gardening. Vietnamese Coriander is known for its resilience and ability to withstand a variety of growing conditions. Its robust growth habit makes it a prolific herb, providing a steady supply for culinary enthusiasts who appreciate the distinct flavors it imparts to dishes.
In Vietnamese cuisine, Vietnamese Coriander is a key ingredient in numerous recipes, including soups, salads, and noodle dishes. Its fresh and peppery taste complements the savory and spicy components of traditional dishes. The herb is often used as a garnish or added towards the end of cooking to preserve its vibrant flavor. With its unique taste and cultural significance, Vietnamese Coriander continues to be a beloved herb that enriches the culinary landscape of Southeast Asia and beyond.
Cultivating Vietnamese Coriander is relatively straightforward, and it thrives in warm and tropical climates. The plant prefers partial shade and well-draining soil, making it suitable for both garden beds and container gardening. Vietnamese Coriander is known for its resilience and ability to withstand a variety of growing conditions. Its robust growth habit makes it a prolific herb, providing a steady supply for culinary enthusiasts who appreciate the distinct flavors it imparts to dishes.
In Vietnamese cuisine, Vietnamese Coriander is a key ingredient in numerous recipes, including soups, salads, and noodle dishes. Its fresh and peppery taste complements the savory and spicy components of traditional dishes. The herb is often used as a garnish or added towards the end of cooking to preserve its vibrant flavor. With its unique taste and cultural significance, Vietnamese Coriander continues to be a beloved herb that enriches the culinary landscape of Southeast Asia and beyond.
Vietnamese Coriander (Persicaria odorata) has specific growing conditions that contribute to its optimal development. Here are the key factors to consider when cultivating Vietnamese Coriander:
- Sunlight: Vietnamese Coriander thrives in partial shade to full sunlight. While it can tolerate some shade, providing it with at least 4-6 hours of direct sunlight per day is ideal for robust growth.
- Soil: Well-draining soil is crucial for Vietnamese Coriander. A fertile, loamy soil with good drainage is recommended. Adding organic matter, such as compost, can enhance soil fertility.
- Watering: This herb prefers consistently moist soil. Water the plant regularly, ensuring that the soil doesn't dry out completely between waterings. However, be cautious not to overwater, as waterlogged conditions can lead to root rot.
- Temperature: Vietnamese Coriander thrives in warm and tropical climates. It is sensitive to frost, so it's best suited for regions with mild winters. In colder climates, consider growing it as an annual or in containers that can be brought indoors during winter.
- Container Gardening: Vietnamese Coriander adapts well to container gardening. Planting it in a pot with well-draining soil allows for better control over soil conditions and facilitates moving the plant indoors during colder seasons.
- Pruning: Regular pruning helps maintain the compact and bushy growth of Vietnamese Coriander. It can be a vigorous grower, so trimming the tips encourages branching and helps control its size.
- Propagation: Vietnamese Coriander can be propagated from cuttings or seeds. Cuttings root easily in water before being transferred to soil. If starting from seeds, sow them in well-prepared soil once the risk of frost has passed.
- Culinary Harvest: Harvest Vietnamese Coriander leaves as needed. The young leaves have the best flavor. Regular harvesting can also encourage bushier growth.
Vietnamese Coriander and Shrimp Spring Rolls
Ingredients:
For the Spring Rolls:
Ingredients:
For the Spring Rolls:
- Rice paper wrappers (round)
- 1 cup cooked and peeled shrimp, halved
- Rice vermicelli, cooked according to package instructions
- Fresh Vietnamese Coriander leaves
- Carrots, julienned
- Cucumber, julienned
- Lettuce leaves
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- Crushed peanuts for garnish (optional)
- Prepare Ingredients:
- Cook and peel the shrimp, halve them, and set aside. Cook rice vermicelli according to package instructions. Julienne carrots and cucumber. Prepare Vietnamese Coriander leaves and lettuce leaves.
- Soften Rice Paper Wrappers:
- Fill a shallow dish with warm water. Dip each rice paper wrapper into the water for a few seconds until it softens. Place it on a clean surface.
- Assemble the Spring Rolls:
- On the softened rice paper wrapper, place a lettuce leaf, a handful of rice vermicelli, shrimp halves, julienned carrots and cucumber, and a generous amount of Vietnamese Coriander leaves.
- Roll the Spring Rolls:
- Fold the sides of the rice paper over the filling, then roll it tightly from the bottom to form a spring roll. Repeat the process with the remaining ingredients.
- Prepare Dipping Sauce:
- In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sugar, and sesame oil to create the dipping sauce.
- Serve:
- Serve the Vietnamese Coriander and Shrimp Spring Rolls with the prepared dipping sauce. Optionally, garnish with crushed peanuts.