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Laksa leaf (Vietnamese coriander)

Fresh herbs · Fresh herbs

Laksa leaf (Vietnamese coriander)

Peppery, coriander-like Vietnamese coriander (daun kesum, rau răm); the herb that finishes curry laksa and assam laksa.

Also called: vietnamese coriander, daun kesum, daun laksa, rau ram, vietnamese mint, hot mint

Around the world: daun kesum, daun laksa (ms) · rau răm (vi)

A kind of fresh herbs

2 recipes with it

Photo: en:user:Peon374, via Wikimedia Commons (public-domain)

What it is

The narrow pointed leaves of Persicaria odorata, often with a dark mark in the middle. It is not related to true coriander or mint, though it is sometimes sold as 'Vietnamese mint'. In Malaysia and Singapore it is the herb for laksa; in Vietnam it is eaten with salads, eggs and duck.

Persicaria odorata

How it’s used

  • Scattered over curry laksa and assam laksa
  • Shredded into Vietnamese salads and with balut
  • Pounded into some laksa pastes

Characteristics

Taste
Hot, peppery and lemony with a coriander note.
Aroma
Strong and spicy.
Sold as
fresh
Cooking uses
Usually eaten raw, Used as a garnish

Storage

Refrigerated. Stand stems in water or wrap in damp paper; use within a few days.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
23 kcal
Protein
2.13 g
Carbohydrate
3.67 g
Fat
0.52 g
Fibre
2.8 g
Sugars
0.87 g

USDA FoodData Central: Coriander (cilantro) leaves, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with laksa leaf (vietnamese coriander)

More fresh herbs