Herb
Daun Kesom
A tier
Daun kesom is the Malay name for laksa/Vietnamese coriander leaf—standard in Malaysian recipes and markets. Peppery citrus aroma defines many Malay and Nyonya herb stacks. Chiffonade over laksa, nasi kerabu accompaniments, and salads. Daun kesom freezes poorly; use fresh. Identical botanically to rau răm.
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Unit
Characteristics
Preparations
Fresh ChopLaksaMalay Salad
Traits
FreshFresh Only BestKesomLaksa CultureMalayMalay NamePeppery
History
MY
Malay cookery used daun kesom as a core aromatic herb.
MY
Markets sold daun kesom widely on the peninsula.
Malaysian cookbooks abroad retained the Malay name.
Grocery tags in SE Asia often said daun kesom.