CORIANDER VIETNAMESE

Persicaria odorata. An exceptionally pungent spicy taste. Vietnam native and a primary spice in ALL Asian cuisine. Low-growing. Narrow leaves, with light maroon chevron. Used interchangeably with mint and cilantro in soups, curries, and noodle dishes. A main flavor in Cambodian Hoagies! The leaves are used fresh and can be tossed into green salads, potato salads, sprinkled over soups(used in soups such as Pho-Soup), stews, and often mixed into stir-fries, noodles, and rice dishes. A PRIMARY ingredient/spice in Vietnamese, Cambodian, Laotian, and Thai Cuisine! The leaves are incorporated into spring rolls, layered into sandwiches(Cambodian Hoagies) chopped into marinades and salsas! Can be used as a substitute for pepper. In Malaysia, it is used to infuse spice over fish and vegetables. A few recipes that can be Googled are:
1.Herby Vietnamese Dipping Sauce(Nuoc Cham)(Cooking Channel)
2.Clams with Sesame Rice Crackers(A Taste of Joy and Love)
3.Dai Lime Quail(Honest Food dot Net)"favorite"
4.Limousin Flank Steak with Vietnamese Coriander and Lobster Hash(Forager Chef)

Other common names: Vietnamese Mint, Vietnamese Cilantro, Cambodian Mint, Hot Mint, Laksa Leaf, and in Vietnam, its native habitat "Rau Ram"