Welcome to the summary page for FabulousFusionFood's Herb guide to Vietnamese Coriander along with all the Vietnamese Coriander containing recipes presented on this site, with 2 recipes in total.

e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Vietnamese Coriander as a major herb flavouring.

Vietnamese Coriander, Persicaria odorata, syn Polygonum odoratum (also known as Vietnamese Mint, Vietnamese Cilantro, Cambodian Mint, Rau Ram, Laksa Leaves and Hot Mint) is a perennial herbaceous member of the Polygonaceae (knotweed) family. Though it resembles the Lamiaceae (mint family) in appearance and scent it is not a mint and is not related to the mints at all. It is a native of south-east Asia and is used in Vietnamese cuisine (where it is known as rau răm) as well as Malaysian and Singaporean cookery where it's known as daun kesom or daun laksa (ie laksa leaf as it's a crucial ingredient in the spicy soup, laksa). In Thailand it is called pak pai (ผักไผ่). However, the leaf is most particularly identified with Vietnamese cuisine where it is commonly used in salads and in raw spring rolls. It is often used as a garnish for noodle dishes.



The plant grows to about 30cm tall with reddish stems divided into sections and is not tolerant of cold or too high a temperature. The leaves are lanceolate and alternate with the top of the leaf being dark green with chestnut-coloured spots, whilst the bottom of the leaf is burgundy red. The herb has a coriander-like scent and a clear lemony note. But it is not spicy in tone.