Monday, September 1, 2014

Vietnamese Coriander - Rau Răm

I'm growing Vietnamese Coriander this year.  I stumbled on it at the garden centre one day and decided to give it a go.  The description on the tin, a bit like coriander with a hot ending.  

Other names for this herb - Vietnamese cilantro, Vietnamese mint, false mint, Laksa leaf

A perennial plant and easy to propagate from cuttings.  I plan to over winter mine in the house, under a grow light.

 Health values include settles upset stomachs, reduces swelling, and can reduce fertility.

Vietnamese coriander is used mostly in cold salads and duck dishes.  There is a type of crystal roll it is found in, as well.

I used mine in a braised rib dish.  I started with my asian bbq sauce (linked below) and added a few dashes of fish sauce, 1/4 c. more vinegar, 1/4 c. mirin, a large knob of fresh ginger cut randomly, cloves, star anise, a squirt of agave,  2 drops of seasame oil and 2 dashes of 5 Spice powder.

 I put this to simmer for awhile on a burner, not reducing it. This infuses the flavours!  I also added a few sprigs of the coriander.  Strain and pour over ribs in a flat pan.  The sauce will be a bit thinner than everyday BBQ sauce, and this is how it should be.  Drain off any remaining sauce for dipping.

My ribs were seared off, then braised in the oven for 6 hours
BBQ, or finish off in the oven at a higher temp.  I did mine at 400 deg. F, but the ribs were close to the top element and watched carefully.  Baste the sauce over the ribs and get a good, sticky crust built up.  Serve with remaining sauce on the side and ample sprigs of coriander.  You can also mince the coriander and sprinkle over the top.

I didn't find this herb to be hot at all, just a slightly different spicy taste to coriander.  I thought it was quite mild actually.

I served mine with a cucumber salad with guess what in it?  Yes, more coriander!


No comments:

Post a Comment