When it comes to vibrant flavors, Vietnamese cuisine never disappoints. One of its standout ingredients is Vietnamese cilantro, also known as rau mui. This delicate herb adds a refreshing touch to various dishes, making it a must-have in Southeast Asian and Central American cuisines.
A Herb of Many Names
Vietnamese cilantro goes by several names, including cilantro, Chinese coriander, coriander, and yan sui. Its botanical name is Coriandrum sativum. Unlike its common counterpart, Vietnamese cilantro has thinner stems and paler green leaves.
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Culinary Uses
In Vietnamese cuisine, rau mui or ngò is a staple herb used in various ways. It can be finely chopped and sprinkled over dishes as a garnish, or served with its whole leaves and stems intact. The herb’s fresh flavor enhances the taste of fried, stir-fried, and stewed dishes, providing a burst of freshness amidst the savory goodness. Some Vietnamese dishes also combine Vietnamese cilantro with other herbs and lettuce to create a vibrant and refreshing salad.
Medicinal Benefits
Aside from its culinary merits, Vietnamese cilantro also offers various medicinal benefits. Throughout history, Vietnamese people have utilized this herb to treat minor ailments and alleviate pain. Studies suggest that Vietnamese cilantro can help reduce cholesterol levels, combat bad breath, aid digestion by promoting the production of digestive enzymes, and stabilize blood glucose levels.
Vietnamese cilantro, with its unique flavor profile and potential health benefits, is truly a versatile herb that enhances both the taste and nutritional value of dishes.
To explore more about Vietnamese cuisine and its vibrant flavors, check out the Travel Guide.