Vietnamese Mint, or Rau Ram, is a pungent herb with a flavor that is not minty at all. It boasts a complex, spicy, and coriander-like taste with a distinctly peppery and slightly bitter finish. The spear-shaped leaves often have a chestnut-colored mark. It is an indispensable fresh herb in Vietnamese cuisine, adding a signature kick to noodle salads (bún), fresh spring rolls (gỏi cuốn), and soups. Its flavor is bold and should be used fresh.