Have you ever tried Vietnamese Coriander? Vietnamese Coriander, or Rau Răm, is associated with Vietnamese cuisine and is used in various dishes over different periods. Vietnamese Coriander Salad is one such dish. It combines Vietnamese coriander with beef, unripe mango, onion, and fish sauce.

What is Vietnamese Coriander?

If you’ve ever visited a local market or supermarket in Vietnam, I’m sure you’ve seen Vietnamese coriander. In Vietnamese, it’s called “rau răm.” Not only is it popular in Vietnam, but this herb is also common across Southeast Asia and the northern regions of India, with various local names such as laksa leaf, praew leaf, and hot mint. So, what exactly is Vietnamese coriander?

Vietnamese coriander is a tropical herb, native to Southeast Asia and some subtropical areas. Warm and damp conditions are the best for it, making it easy to grow in the wild in these regions. I still remember when I was a child; it grew wild along the paddy fields near my house, and my mom would sometimes ask me to collect some for our family meals.

It has a combination of citrusy, peppery, and earthy flavors. Consuming this herb excessively can make your tongue uncomfortable due to its strong taste. Therefore, it’s better to combine Vietnamese coriander with other herbs and vegetables or cook it thoroughly. People also enjoy eating it raw. For example, in Vietnam, balut must be enjoyed with fresh Vietnamese coriander, and a plate of fresh vegetables must include it to serve alongside various traditional dishes.

However, you should pay attention to the hygiene of Vietnamese coriander. As mentioned above, it grows in warm and damp conditions, which can attract parasites, snails, or snail eggs. Therefore, it’s essential to wash them very carefully, soaking and rinsing them with salty water or ozonated water.

Vietnamese Coriander Salad with Beef Recipe (Gỏi Bò Rau Răm)

There are hundreds of types of salad in Vietnamese cuisine, taking advantage of native ingredients such as Green Papaya Salad, Pig Ear Salad, Mango Salad, Lotus Root Salad, etc. With this Vietnamese Coriander salad recipe, Vietnamese coriander is the “star” of the dish. Besides, beef is the source of protein, while onion and mango contribute refreshing flavors and roasted peanuts add a crunchy kick.

Another version of this salad is Gỏi Gà Rau Răm (Vietnamese Coriander Salad with Chicken), in which beef is replaced by chicken meat.

Here’s the detailed recipe:

200g (7 oz) Vietnamese Coriander
400g (14 oz) yellow/white onion
400g (14 oz) unripe mango (preferably Thai green mango)
400g (14 oz) lean beef & 1 tsp of minced garlic
A handful of roasted peanuts
A handful of fried shallots

Dressing Sauce:

4 tbsp fish sauce
4 tbsp granulated sugar
2 tbsp lemon/lime juice
2 tbsp water
2 tbsp minced garlic
1 bird’s eye chili (optional)

Making Goi Bo Rau Ram

Step 1. Preparation

Slice the beef thinly and marinate it with a pinch of salt, a pinch of ground pepper, and 1 tsp of minced garlic. Then, heat a pan over high heat and quickly stir-fry the beef until cooked.

Pick Vietnamese coriander leaves, remove the hard stems and withered leaves, then wash them carefully with salty water and set aside.

Thinly slice the onion into thin strips. You can follow my guide on how to cut an onion here. Immediately soak them in cold water and refrigerate for 1-4 hours to remove the pungent smell and taste of the onion. If you don’t want to wait, rinse them in cool/cold water with a pinch of salt 3-4 times.

Peel the mango, then julienne it using a multifunction peeler. If you don’t have a multifunction peeler, simply cut the mango into slices, then into long strips.

Step 2. Making Dressing Sauce

Mix all the ingredients of the dressing sauce (fish sauce, water, lime/lemon juice, sugar, garlic, and chili) together and stir until the sugar dissolves completely. To help the sugar dissolve more easily, you should use hot water.

Step 3. Mixing Vietnamese Coriander Salad with Beef

Firstly, in a mixing bowl, combine the beef, mango, and onion with the dressing sauce. Gently massage them until they are well mixed.

Secondly, hold a handful of Vietnamese coriander and use scissors to cut them into the mixing bowl. Continue until all the herbs are cut. Next, stir the salad evenly and quickly. Vietnamese coriander might become mushy if stirred with other ingredients for too long.

Finally, transfer your Vietnamese Coriander Salad to large plates and enjoy. Garnish the dish with roasted peanuts and fried shallots. You can eat it as a separate side dish or alongside cooked rice or porridge.

Storing Vietnamese Coriander Salad

It’s best to enjoy the salad immediately after preparing it. If you need to store it until the next meal or the next day, I suggest storing each ingredient (onion, mango, Vietnamese coriander, beef, dressing sauce) separately. Don’t mix them together until you are ready to eat. Because they are all fresh ingredients, don’t keep them in the fridge for more than 2 days.