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Hello world!

We are excited to keep an online journal of our culinary ideas & experiments and meals we put together for friends and families.

The name of the blog refers to Limnophila aromatic, a plant commonly found in flooded rice fields, so the English common name is rice paddy herb. We love this herb for its distinctive floral flavor and its versatility. It’s an essential ingredient in “canh chua”. It’s also great in accompaniment with phở.

Even though it’s found throughout Southeast Asia, it’s only prominently used in Vietnamese cuisine, probably because of our love affair with fresh herbs. Large plates of fresh, raw vegetables and herbs are quintessentially Vietnamese edible centerpieces. Yet, this distinctive element is often overlooked in restaurants seeking to introduce Vietnamese cuisine to a wider audience. We intend for this blog to document our adventures in cooking while shedding light on other distinctive but similarly overlooked aspects of Vietnamese cuisine.


  1. This also goes great with canh khoai tim.

    • Thanks, Châu…Yep, it works well for that soup, too. And as you can see, it works for dessert, too 😀

      D was actually confused by your comment. I had to explain to him that you meant “khoai mỡ”, b/c to him, khoai tím only means purple sweet potatoes :)


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