Herb
Rau Răm
S tier
Rau răm is the Vietnamese name cooks actually shop for—hot, citrusy, slightly soapy-pepper leaves for duck eggs, soups, and salads. The word is non-negotiable in Vietnamese recipes; substitutes fail. Tear leaves into dishes at the table or last second. Rau răm likes wet soil and heat. Grocery bunches should smell loud through the bag.
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Unit
Characteristics
Preparations
CanhFreshGỏiTrứng Vịt Lộn Traditions
Traits
EssentialEveryday HerbFreshLoud AromaPepperyRau RămTable TearVietnamese Name
History
VN
Rau răm was embedded in Vietnamese food language.
VN
Markets sold rau răm as an everyday green herb.
Overseas Vietnamese communities grew rau răm in home gardens.
English recipes learned to keep the name rau răm untranslated.