Southeast Asia

Vietnamese Coriander

Persicaria odorata.

Leaf.

Part Used

Fresh.

Form

Local / Regional Names

Rau răm (Vietnamese); laksa leaf (Malaysian/Singaporean English name, reflecting its signature role in laksa).

Countries / Cuisines

Vietnam, Malaysia, Singapore, Cambodia.

Flavor & Aroma

Peppery, citrusy, with a sharp, almost numbing coriander-adjacent bite – botanically unrelated to true coriander/cilantro despite the shared common name.

Culinary Uses

Foundational herb for laksa and various Vietnamese salads.

Classic Dishes

Laksa; Vietnamese green papaya salad; balut accompaniment.

Pairings

Chile, lime, fish sauce.

Timing

Add fresh, torn, at serving or near the end of cooking.

Storage

Fresh keeps about a week refrigerated.

Substitutions

Cilantro plus a pinch of black pepper approximates the general direction of flavor, though not closely.

Cultural / History Notes

Despite being called 'Vietnamese coriander,' this plant is entirely unrelated botanically to true coriander (Coriandrum sativum) – a naming hazard worth flagging clearly given how often the two are confused by name alone.

Blend Cross-References

Not a blend component; used fresh.