Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

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.