Vietnamese coriander is also known as Vietnamese mint, Rau Ram or hot mint. It has the coriander flavour that we’re used to in Asian and Indian cooking, but also has some heat. It has a lemony citrus scent.
In South East Asian cuisine the leaf is commonly used in salads, soups and spring rolls.
In Singapore the leaves are shredded and used in laksa, a spicy noodle soup.
It withstands cooking better than coriander and will impart a subtle flavour to cooked dishes if added part way through the cooking.