Herb
Vietnamese Coriander
Vietnamese coriander (Persicaria odorata), also called rau răm or laksa leaf, is a tropical herb with elongated pointed leaves and a coriander-citrus-pepper aroma. It is essential to Vietnamese salads, soups, and many laksa-style dishes in Southeast Asia. Unlike true coriander, it thrives in heat and does not bolt into seed the same way. Fresh leaves are preferred; cooking briefly keeps fragrance without excessive bitterness.
Also known as: Rau Răm, Daun Kesom / Daun Laksa, Laksa Leaf, Chi Krasang Tomhom, Phak Phai, Vietnamese Mint
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History
Vietnamese coriander was established in Southeast Asian riverine and village cookery.
Regional trade spread rau răm and related knotweeds through Indochinese and Malay cuisines.
Diaspora communities introduced Vietnamese coriander to Western Asian markets and gardens.
Chefs and specialty grocers stocked fresh Vietnamese coriander beyond immigrant neighbourhoods.