Cilantro. The herb with a reputation to ruin a dish or taste like soap. Either you love it, or you don’t. It’s true that a small percentage of people are unable to palette the bright, citrusy pop of cilantro as it’s estimated that 4-14% of the world’s population has a genetic sensitivity to aldehydes, the organic compound within cilantro that can give the soapy scent and flavor profile.
Never fear though, there is an unsung hero in the herb world that can solve your cilantro quandaries and allow you to paint additional layers of flavor to your dishes with bright notes of pepper, citrus and spice.
Let me introduce you to - Vietnamese coriander. Also known as laksa leaf, Vietnamese cilantro, Vietnamese mint, Rau Răm, or hot mint.
There might be some that are thinking, wait…coriander? Isn’t that the same as cilantro? And the short answer is yes…and no. Coriander and cilantro are both from the same plant. Cilantro, the Spanish word for coriander, is a reference to the leaves and stems of the coriander plant. The ground or whole coriander spice in your cabinet is the dried seed of the coriander plant and has a flavor profile of citrus and curry with a little note of nuttiness. In the case of our newfound herb, the Vietnamese coriander plant is not botanically related to cilantro, thus not producing the same soap like flavor compounds that some people hate.
Find Vietnamese coriander locally at greenhouses early in the start of planting season, and at events like the Missouri Botanical Garden’s Annual Herb Sale in April. Seeds can also be purchased online. If you are a gardener, you will rejoice at the ease of growing Vietnamese coriander. Unlike cilantro, which only thrives in heat under 85°F and bolts the moment St. Louis summer gets going, Vietnamese coriander will thrive in the humid heat and grow tremendous in a pot. It is an invasive herb, so container growing is recommended.
If you get your hands on some Vietnamese coriander, chop it up and sprinkle on your tacos or salsa, blend into a salsa verde for that grilled steak, or roll it into a spring roll. It will add lively color and flavor to your dishes. We’ll leave the soap for cleaning up afterwards!
