Vietnamese Coriander (Persicaria odorata): Essential Herb for Southeast Asian Cuisine

Vietnamese Coriander: The Cilantro Substitute That Loves Heat

Vietnamese coriander (Persicaria odorata), also called rau răm, Vietnamese mint, or hot mint, is a tender perennial with pointed, aromatic leaves that taste remarkably like cilantro with a peppery kick. It thrives in hot, humid conditions where true cilantro bolts quickly.

Botanical Profile

Native to Southeast Asia, this plant grows 12–18 inches tall with a sprawling habit. The leaves have a distinct V-shaped marking. It rarely flowers in cultivation. The flavor is cilantro-like but more persistent and heat-tolerant.

Culinary and Garden Uses

• Vietnamese dishes: Essential in pho, spring rolls, salads, soups.
• Cilantro substitute: Use when cilantro is unavailable or bolted.
• Container herb: Easy in pots; bring indoors for winter.
• Medicinal: Traditional use for digestive and skin conditions.

Grow in part shade, consistently moist, rich soil. Frost tender; overwinter indoors in bright light. Propagate from stem cuttings. Perennial in USDA zones 9–11; annual elsewhere.