Vietnamese coriander

Vietnamese Coriander (Persicaria odorata), also known as Vietnamese mint, laksa leaf, rau răm, or hot mint, is a herbaceous, fragrant plant used extensively in Southeast Asian cooking.

Description

Vietnamese coriander is a perennial plant that grows best in tropical and subtropical zones in warm and damp conditions. The plant is characterized by its dark green leaves, which are heart-shaped and bear a unique, peppery flavor. The leaves are often used in salads, soups, and stews for their aromatic and spicy flavor, which is similar to coriander or cilantro, but stronger.

Culinary Uses

In Vietnamese cuisine, this herb is used in various dishes such as phở, a popular noodle soup, and gỏi cuốn, fresh spring rolls. It is also a key ingredient in laksa, a spicy noodle soup from the Peranakan culture, which is a blend of Chinese and Malay elements found in Malaysia and Singapore.

Medicinal Uses

Traditionally, Vietnamese coriander has been used in herbal medicine for its purported health benefits. It is believed to aid digestion, reduce flatulence and curb excessive sexual desire. However, these claims have not been thoroughly researched and validated by scientific studies.

Cultivation

Vietnamese coriander is relatively easy to grow in pots or in damp conditions, although it needs to be protected from cold temperatures. It prefers full sun exposure and well-drained soil. The plant can be propagated from cuttings, which should be planted in a damp, shady position.

See Also

• List of Vietnamese dishes
• List of culinary herbs and spices
• Vietnamese cuisine