• Scientific name: Persicaria odorata
  • English: laksa leaves, Vietnamese coriander
  • Bahasa melayu: daun kesom, daun laksa
  • Tiếng Việt: rau răm
  • Thai: pak pai (ผักไผ่)
  • Laos: pak paeo (ຜັກແພວ)

An important element in Vietnamese cuisine, in Singapore laksa leaves are primarily used in the spicy curry noodles soup called Laksa. For some strange reason, the herb is not used in Indonesian nor Thai cuisines.

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