Vietnamese coriander leaves, also known as Rau Răm or specifically "balut herb" due to its common pairing. The leaves are vibrant green, elongated with pointed tips, and possess a distinct, pungent, and peppery aroma with a hint of citrus. This herb is essential in Southeast Asian cuisine, particularly in Vietnamese and Cambodian dishes, and is famously served with balut (fertilized duck egg) to enhance flavor and reduce gaminess. It's also used in soups, stews, and salads for its unique spicy note.