Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

rau ram the Vietnamese and most commonly used name for Polygonum odoratum, (syn Persicaria odorata) a herb used in SE Asia. It is sometimes called Vietnamese coriander, since its strong smell has some resemblance to that of coriander. Other names are Vietnamese mint and, in Singapore and Malaysia, laksa leaf. The narrow pointed leaves are used when young; they become too bitter, and reddish, when they grow bigger.

rau ram
  1. Reading Bond (1995).