Rau Ram or Vietnamese mint is a mild, fragrant cousin of the common mint, essential in many Thai and Vietnamese dishes (especially salads). It is generally available all year, even in southern states (due to hothouse cultivation). The mint is used by washing and chopping it finely, and then by adding it to salads, soups and cold spring rolls. It is used for garnishing as well. Mint, which has been cut, bruises easily. Store it in a plastic bag in a refrigerator, where it should be kept for no longer than 2-3 days.
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