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
Track this ingredient
Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.74 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.43 g
- Cholesterol 0 mg
- Sodium 26.5 mg
- Salt 0.05 g
- Total Carbohydrate 6.87 g
- Dietary Fibre 4.22 g
- Total Sugars 0.97 g
- Complex / starch 1.01 g
- Protein 2.91 g
- Water 83.7 g
- Energy 40.1 kcal
- Water 83.7 g
- Carbohydrates 6.87 g
- Sugars 0.97 g
- Monosaccharides 0.68 g
- Disaccharides 0.29 g
- Starch 1.01 g
- Amylose 0.25 g
- Amylopectin 0.76 g
- Digestible Starch 0.86 g
- Resistant Starch 0.1 g
- Fibre 4.22 g
- Soluble Fibre 1.48 g
- Insoluble Fibre 2.74 g
- Protein 2.91 g
- Plant Protein 2.76 g
- Fat 0.74 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.43 g
- Vitamins 446 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 1.16 mg
- Vitamin B5 — Pantothenic Acid 0.46 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 89.8 µg
- Vitamin C 2 mg
- Vitamin E 2.21 mg
- Vitamin K 328 µg
- Minerals 294 mg
- Major Minerals 288 mg
- Trace Minerals 6 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 1.16 · vitamin-b5-pantothenic-acid: 0.46 · vitamin-b6: 0.23 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 89.8 · vitamin-e: 2.21 · vitamin-k: 328 ·
Minerals
Sodium: 26.45 · Potassium: 221 · Calcium: 41 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
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.