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Culinary Herb & Spice Reference Guide
Vietnamese
Mint
[also Vietnamese Coriander, Hot Mint, Cambodian Mint and Laksa Leaf]
(Persicaria odorata)
(Syn Polygonum odoratum)
Family: Polygonaceae
This pungent herb is not a member of the mint family, but is widely
known by this common name. The narrow and pointed leaves of Vietnamese
mint have distinctive dark markings in the center, but not every leaf
bears the marking even on the same plant. It is widely used in Asia
as a fresh or dried herb and condiment, and is essential to the Singaporean
and Malaysian seafood soup laksa, such that it is known locally as daun
laksa or Laksa Leaf. In Vietnamese cuisine, it is not normally cooked
but used in salads or eaten as a fresh herb with the popular Vietnamese
spring rolls known as cha gio. The leaves are also used in Thai salads
alongside mint and coriander leaves. Kesom oil has been extracted from
the plant and is being promoted for use in the food and fragrance industries.
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