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Topic: Vietnamese Coriander

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	Coriander - Wikipedia, the free encyclopedia
		Coriander is native to southwestern Asia west to north Africa.
		Coriander roots are used in a variety of oriental cuisine.
		Vietnamese coriander leaves have a similar odour and flavour to coriander.
	en.wikipedia.org /wiki/Coriander (1362 words)

	Vietnamese Recipes
		The Vietnamese "moonshine" is a very strong and tasty sticky rice wine which is used widely in the countryside.
		Coriander herb and seeds are both used as seasonings.
		Vietnamese cooking does not need any particular pots or pans, and your own cookware may be used.
	www.tuvy.com /resource/recipe/viet.htm (1457 words)

	Daawat.Com.....Resources...Cooking For Health...Coriander & Cilantro - Facts
		Coriander (or cilantro) probably is one of the first spices used by mankind, existed from as early as 5000 BC.
		Coriander leaves are most often used raw; cooking or even short frying tends to diminish their fragrance.
		Coriander is useful as a tea, because of its helpful effects on the digestive tract, and is good for increasing appetite, and relieving nausea, diarrhea, flatulence and indigestion.
	www.daawat.com /resources/cookingforhealth/coriander.htm (999 words)

	All Vietnamese Recipes and Cuisine - The perfect introduction to the world of Vietnamese recipes and cuisines.
		Vietnamese cuisine, while distinctive, has elements in common with both the Chinese and Thai cooking.
		Abundant fresh herbs and greens, delicate soups and stir-fries, and well-seasoned grilled foods served on, or with, rice or noodles are the mainstays of the Vietnamese delicacies.
		While the Vietnamese cuisine relies on fresh vegetables, subtle seasonings and rice, Vietnamese cooking also reflects its Chinese and French influences and it has numerous regional difference; in the south, look for plentiful fresh seafood and in the colder north, you'll find slightly heartier meals with beef.
	www.vietnamese-recipes.com (953 words)

	Coriander - Alternative medicine - Alternative medicine
		Coriander (Coriandrum sativum) is an annual plantannual herb commonly used in Middle Eastern, Mediterranean, Indian, Latin American, ChinaChinese, African and Southeast Asian cuisine.
		The leaves are variously referred to as coriander leaves, cilantro (in the United States, from the Spanish languageSpanish name for the plant), dhania (in the Indian subcontinent, and increasingly, in Britain), Chinese parsley or Mexican parsley.
		Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many currycurries, but should never themselves be cooked as heat destroys their delicate flavor quickly.
	www.famouschinese.com /virtual/Coriander (1061 words)

	FARE OF THE COUNTRY; Vietnamese Cuisine, Virginia Settings - New York Times
		Vietnamese food preparation is particularly oil-free, with subtle flavors, and while some dishes are served in a sweet-sour caramel sauce, others are barely dressed in a light marinade.
		And although the Vietnamese also cook with lemon grass, it is not as important as the lemon-cilantro-flavored rau ram (perennial Vietnamese coriander), which is simmered in soups, with meats and poultry.
		The Vietnamese crispy crepe is a wonderful melange of shrimp, chicken, bean sprouts and onion flavored with coconut milk enclosed in a rice crepe and baked to a golden crisp.
	query.nytimes.com /gst/fullpage.html?res=9D0CE4DC1439F934A15752C0A967958260&sec=travel&pagewanted=print (1734 words)

	Food Product Design: Applications - August 2002 - Vietnamese Cuisine — A Jewel in the Orient
		Vietnamese cooks employ the charcoal-fired grilling methods, chiles and crispy salads common to Southeast-Asian cuisine, while also adding baguettes, crêpes, sausages, potatoes and pâtés that first were introduced by the French when Vietnam was colonized by that country as a part of French Indochina.
		A typical Vietnamese breakfast, particularly in rural areas, may consist of sticky rice steamed with mung beans or peanuts, along with brown sugar, which are then wrapped in coconut or bamboo leaves.
		For example, in Vietnamese cuisine, grilled meats and seafood are presented with sauces and condiments, not eaten dry.
	www.foodproductdesign.com /archive/2002/0802AP.html (3154 words)

	Vietnamese coriander - Wikipedia, the free encyclopedia
		Above all, the leaf is identified with Vietnamese cuisine, where it is commonly eaten fresh in salads and in raw spring rolls (goi cuon).
		The Vietnamese coriander is a perennial plant that grows best in tropical and subtropical zones in warm and damp conditions.
		There is a saying in Vietnamese, "rau răm, giá sống" ("Vietnamese coriander, live bean sprouts") meaning that Vietnamese coriander has the ability to reduce fertility, while live bean sprouts have the opposite effect.
	en.wikipedia.org /wiki/Vietnamese_Coriander (523 words)

	Cookbook Keeps Vietnamese Family Recipes For Future Generations \| theledger.com (Site not responding. Last check: 2007-10-13)
		Vietnamese cookbook author Ann Le gathered family recipes so they would not be lost for future generations.
		She uses a plastic mandoline to make the pretty, almost translucent shreds that are the main ingredient in a wonderfully fragrant salad, "goi du du," that also calls for Thai bird chile, Vietnamese coriander, Thai basil and fermented fish sauce.
		She combines nuoc nam, ginger, garlic, Vietnamese coriander, onion and oil and marinates the chicken in it overnight.
	theledger.com /apps/pbcs.dll/article?AID=/20060420/NEWS/604200338/1021 (1636 words)

	Island Scene Online
		Vietnamese cuisine draws me in with its vegetable-based dishes bursting with exotic flavors.
		Pho is always served with a platter of fresh, raw vegetables that include mung bean sprouts, Thai (anise) basil, slices of chile pepper, and chunks of lime for squeezing.
		The dish is garnished with Vietnamese coriander leaves and a sprinkling of chopped roasted peanuts, and presented with a small bowl of nuoc cham, a sauce made of nuoc mam, lime juice, vinegar, garlic, chile pepper and sugar.
	www.islandscene.com /Article.aspx?id=2509 (637 words)

	88A-14 Aroma-active components of Vietnamese Coriander (Polygonum odoratum) (Site not responding. Last check: 2007-10-13)
		Vietnamese coriander or rauram is a culinary herb widely used in Southeast Asian cooking and for production of Kesom oil, a potential source of natural aliphatic aldehydes.
		Reports on the volatile composition of Vietnamese coriander are limited and no study has focused specifically on the identification of the key aroma-impact components of this herb.
		The volatile components and especially the aroma-impact group of odorants in Vietnamese coriander differed markedly from those previously reported for cilantro (Coriander sativum L.) in that Vietnamese coriander did not contain measurable amounts of (E)-2-alkenals which are key components of cilantro aroma.
	ift.confex.com /ift/2001/techprogram/paper_8776.htm (356 words)

	Tampabay: Vintage Vietnam
		Most of the Vietnamese live in one; many Hispanics and African-Americans, who are about equal in number, live in the other.
		A Vietnamese woman in floral-print pajamas carries fresh herbs into her apartment, leaving her sandals at the door.
		An influx of Vietnamese came to America through the Humanitarian Order, which granted visas to former South Vietnamese military officers, who had been detained in re-education camps, and their families.
	www.sptimes.com /News/052901/news_pf/TampaBay/Vintage_Vietnam_.shtml (1470 words)

	CU Herb Society Herb of the Month - Vietnamese Coriander (Site not responding. Last check: 2007-10-13)
		While the plant "cilanto" is called coriander once it goes to seed, I was unable to find out how the two herbs are related if at all.
		I've never tried to propagate Vietnamese coriander, but it seems suitable for cuttings or root division.
		Vietnamese coriander may be a little hard to find, but well worth it.
	www.prairienet.org /herbsociety/hotm/vietcor.html (288 words)

	Vietnamese Food and Recipe
		Arrange the ingredients for the vegetable platter (lettuce, mint leaves, coriander, and the cucumber slices) according to the directions preceding.
		Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by the Vietnamese.
		Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve.
	www.ivietbusiness.com /vietnamese-food-recipe.htm (5731 words)

	Vietnamese Cooking at Epicurious.com
		In fact, according to Mai Pham, most Vietnamese take their breakfast and lunch at such vendors, saving the dinner meal to eat with their families at home.
		Nuoc mam is used in two ways: as a seasoning in cooked food, and as a major ingredient in dipping sauces such as nuoc cham, the popular lime, chile, garlic, and fish sauce concoction that typically accompanies cha gio (fried spring rolls).
		Collectively called rau thom, Vietnamese herbs include mint; purplish Thai basil (also called holy or Asian basil); aniselike red perilla (also known as shiso); lemony green perilla; floral, cilantrolike saw leaf herb; and spicy, sharp Vietnamese coriander.
	www.epicurious.com /features/going_global/vietnamese/glossary (754 words)

	Vietworldkitchen.com -- Information on Vietnamese herbs
		Northern Vietnamese who are purists about their pho noodle soup will insist on mint instead of purple basil.
		In the Vietnamese kitchen most herbs are not used for cooking but rather, eaten raw as an accompaniment to foods.
		In a democratic fashion, whole stem of herbs are put on a plate along with lettuce leaves, etc. Diners help themselves the herbs of their liking and pinch off the individual leaves to add to their bowl of food or to incorporate into a hand roll.
	www.vietworldkitchen.com /essentials/herbs.htm (1970 words)

	Culinary herbFAQ (v.1.11) Part 1/4 (Site not responding. Last check: 2007-10-13)
		Coriander needs full sun and plenty of moisture, and the soil should be deep, well-drained, moderately rich with a pH between 6 and 8.
		Coriander is easily grown from seed, germinating in one or two weeks, and self sows well in the garden.
		Vietnamese Coriander From: herblady@super.zippo.com (Anya) Vietnamese Coriander (Polygonum odoratum) is a low-growing spreading plant with tender stems and small light green leaves, and resembles a wandering Jew (Transcendica spp.).
	omicron.felk.cvut.cz /FAQ/articles/a68.html (10441 words)

	Jungle fresh - www.theage.com.au
		But seriously, Vietnamese food is great; fresh, clean and healthy.
		Palm sugar, coriander and fish sauce are three of the most widely used ingredients in Vietnamese cooking.
		Coriander is used in salads or piled high on soups; fish sauce (a clear sauce made from small fish fermented in salt) is used in many dishes and in dipping sauces; and palm sugar adds a smooth, caramelly flavour that balances the hot and sour tastes of curries or salads.
	www.theage.com.au /articles/2003/10/07/1065292565234.html?from=storyrhs (683 words)

	Vietnamese Food, Vietnamese Cooking, Vietnamese Recipes
		Vietnamese food in the north of this long, skinny country is heavily influenced by Chinese cooking and often features stir-fries and noodle-based soups.
		The predominant flavors are mint, coriander, lemongrass, shrimp, nuoc nam and nuoc cham fish sauces, star anise, ginger, fl pepper, garlic, basic and rice wine.
		This classic Vietnamese entrée features just a few basic ingredients including the essential fish sauce, which blends into the background to add a distinctively non-fishy Vietnamese flavor.
	www.sunkist.com /yancancook/asian-cooking/vietnamese-food.asp (229 words)

	Vietworldkitchen.com -- Travelogue of eating in Vietnam, NYT 8/13/03
		Perhaps for the Vietnamese, for most of whom beef remains a great luxury, he said, but not for Americans, for whom it is one of life's commonplaces.
		During the war, it was a hangout for South Vietnamese generals; now it is a haunt of the new, privileged capitalists, whose Mercedes S.U.V.'s and $6,000 Honda motorbikes are parked out front.
		In this case the secrets are a light, bright crepe batter made with rice powder, coconut milk, local curry powder and turmeric; a filling of shrimp, bean sprouts and unsmoked bacon; and, as is so often the case here, a wrap and a dip.
	www.vietworldkitchen.com /bookshelf/articles/applenyt.htm (2583 words)

	Jun. 2006 Newsletter - The Art of The Spring Roll
		Vietnamese spring rolls, cha gio, are made with very delicate rice paper sheets.
		At a Vietnamese meal, spring rolls are not ready until there is a spicy fish sauce to accompany them.
		Spring rolls are sometimes complemented with lettuce and fragrant herbs such as mint or Vietnamese coriander.
	www.mrslinskitchen.com /index.asp?PageAction=Custom&ID=82 (1431 words)

	Saigon era - April 26, 2006
		Growing up, Le, her brother and their parents ate Vietnamese food almost exclusively, often heading to one restaurant (that’s no longer in business) at the end of her parents’ long work days.
		She uses a plastic mandoline to make the pretty, almost translucent shreds that are the main ingredient in a wonderfully fragrant salad, "goi du du," that also calls for Thai bird chili, Vietnamese coriander, Thai basil and fermented fish sauce.
		In a large bowl, combine 1 tablespoon of the oil, the white pepper, onion, garlic, coriander leaves, mint leaves, ginger, fish sauce, chili and sugar.
	www.mailtribune.com /archive/2006/0426/life/stories/01life.htm (1244 words)

	Culinary Herbs and Their Uses (Site not responding. Last check: 2007-10-13)
		It refers to the fresh leaf form of coriander that is used fresh in soups, stews, etc. Coriander seeds are from the same plant but have a very different role in cooking.
		The leaf corianders are slower to go to seed and tend to produce more leaves before finally flowering and setting seeds.
		Vietnamese coriander and mexican coriander are two, and there are others.
	richters.com /newdisplay.cgi?page=./QandA/Culinary/19990127-2.html&... (183 words)

	albany2go.com : restaurants (Site not responding. Last check: 2007-10-13)
		Vietnamese cuisine is not the ``typical'' Asian fare, if, indeed, there is such a thing.
		The vegetables usually are cooked less than in Chinese, and more use is made of such flavorings as lemon grass, basil and coriander and the ubiquitous nuoc mam, a fermented fish sauce that when used properly enhances dishes without making its individuality known.
		I preferred to set up the tastebuds with a goi ga, a salad of shredded white meat chicken, cabbage and red onions, tossed with Vietnamese coriander and basil and lightly dressed with a vinaigrette with nuoc mam.
	albany2go.com /livinghere/restaurants/onereview.asp?RestaurantID=612 (842 words)

	U-Entertainment - The flavors of Vietnam
		Vietnamese food is not nearly as hot and spicy as Thai, and it has a delicate quality, with fresh and bright flavors, says McDermott.
		Opt for those made in the Vietnamese style, because Thai fish sauces tend to be heavier.
		She presents both traditional recipes that are intrinsically fast and simple (Shaking Beef), as well as streamlined versions of dishes that are inaccessible in their traditional versions (shrimp in caramel sauce, which she has revamped as a stir-fry) for those who have limited time to cook.
	www.u-entertainment.com /food/ci_4431504 (872 words)

	SGVTribune.com - VIBRANTLY VIETNAMESE
		This is the food I knew and grew up with in Westminister in Little Saigon, said the 28-year-old investment banker who was born in Minneapolis, after her parents escaped Vietnam as boat people three days before the fall of Saigon in 1975.
		Vietnamese food is not nearly as hot and spicy as Thai, and it has a delicate quality, with fresh and bright flavors, McDermott said.
		Raw fresh herbs (cilantro, red perilla, Thai basil, mint, Vietnamese coriander and more) are usually consumed as accompaniments to foods, rather than in cooking, a custom that distinguishes Vietnam from its Asian neighbors, noted Nguyen.
	www.sgvtribune.com /entertainment/ci_4503045 (453 words)

	noodlepie: Vietnamese herb guide
		Vietnamese herbs and greens are many, varied and unusual.
		In the meantime, that harsh herb pictured above is Vietnamese coriander or rau ram.
		This is something I've been meaning to do for ages - The Handy Hedgerow Guide - Sideplates of greens and herbs are so common and varied in Vietnam you need to be something of an amateur botanist to know your way around lunch at times.
	www.noodlepie.com /blog/vietnamese_herb_guide/index.html (282 words)

	Quail Hollow Farm, Coriander
		In North America, cilantro is the name by which fresh coriander is known.
		Favored where the true coriander (Coriandrum sativum) does not do well because it cannot stand hot, steamy weather.
		Unlike other corianders, this variety dries well, retaining good color and flavor, and it can stand some cooking - properties that may become significant to the dried spice market.
	www.qhfherbs.com /Coriander.html (144 words)

	Spice Pages: Peppermint (Site not responding. Last check: 2007-10-13)
		The term "Vietnamese mint" does not refer to peppermint or one of its relatives, but to Vietnamese coriander, a plant botanically not related at all.
		Aromatic leaves are served as a garnish to nearly every Vietnamese dish, at least in the South; the most popular herbs (besides some that are not available in the West) for this purpose are
		coriander, Vietnamese coriander, long coriander, basil and mint.
	ip.aaas.org /tekindex.nsf/2a9c4e44835b04ea85256a7200577a64/4f5eed9cff0c09ba85256c1c0068421f/Body/M1?OpenElement (1132 words)

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