Seeds and Things Vietnamese Mint Kinh Gioi 200+ Seeds by Seeds and Things
Vietnamese mint is an herb whose leaves are commonly used in Southeast Asian cooking. Other English names for the herb include Vietnamese mint, Vietnamese coriander, Cambodian mint and hot mint. The Vietnamese name is rau răm, while in Malaysia and Singapore it is called daun kesom or daun laksa (laksa leaf). In Thailand, it is called pak pai (ผักไผ่). It is not related to the mints, but the general appearance and odor are reminiscent. Above all, the leaf is identified with Vietnamese cuisine, where it is commonly eaten fresh in salads and in raw spring rolls (goi cuon). Bowls of phở (beef noodles) are also typically garnished with Vietnamese mint. It is also popularly eaten with hột vịt lộn (fertilized duck egg, known as balut in the Philippines). In Singapore and Malaysia, the shredded leaf is an essential ingredient of laksa, a spicy soup, so much so that the Malay name daun laksa means "laksa leaf." In Australia the plant is being investigated as a source of essential oil (kesom oil). The Vietnamese mint is a perennial plant that grows best in warm and damp conditions. It cannot live in places with too much water. In advantageous conditions, it can grow up to 15 to 30 cm. In the winter or when the temperature is too high, it can wither. The top of its leaf is dark green, with chestnut-colored spots while the leaf's bottom is burgundy red. Its stem has sections. In Vietnam it can be cultivated or found in the wild.