Name: Rau Ram Pico de Gallo
Total time: 15 min
Ingredients: 2 small jalapeño peppers, stemmed, seeded and finely minced; 1⁄2 medium-size onion, peeled and diced; 1 pint cherry tomatoes, halved; 2 tablespoons roughly chopped cilantro leaves; 2 tablespoons roughly chopped rau ram (Vietnamese coriander); 2 to 3 tablespoons fish sauce; 2 to 3 tablespoons lime juice

Pico de gallo is a fresh salsa deployed all over Mexico: raw onion and tomato with cilantro, serrano peppers, lime juice and salt. The San Antonio chef Quealy Watson uses the Vietnamese cilantro known as rau ram as an additional ingredient, along with fish sauce, which gives the salsa an earthy, flavorful bounce. ‘‘No Mexican grandmother I’ve ever cooked with has ever had a recipe for pico de gallo,’’ Watson told The Times in 2015. ‘‘They just taste as they go.’’ It’s the same principle here, which yields an excellent salsa to serve with fish tacos or barbecued meats.

Rau Ram Pico de Gallo

jalapeño peppers, stemmed, seeded and finely minced

onion,

cherry tomatoes, halved

cilantro leaves

rau ram (Vietnamese coriander)

fish sauce

lime juice

In a medium-size bowl, combine the peppers, onion, cherry tomatoes, cilantro and rau ram.

Add the fish sauce and lime juice a tablespoon at a time, tasting as you go.

Rau Ram Pico de Gallo

Total: 15 minutes

Servings: 7

Cost: $2.03 /serving

Author : Sam Sifton

Ingredients

Instructions

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