By Harold McGee
Rau ram is the Vietnamese name for a sprawling herb in the buckwheat family known in English as fragrant knotweed, and now as Vietnamese cilantro. Polygonum odoratum is a native of Southeast Asia whose leaves mix the aromas of coriander and lemon with a slightly peppery taste. It’s often paired with mint, and eaten fresh with many foods.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.