Laksa leaf (Vietnamese coriander)
While commonly known in the culinary world as Laksa Leaf (especially in Singapore and Malaysia), this herb is botanically the same as Vietnamese Coriander or "Phak Phaeo" in Thai. It earned its name because it is the indispensable soul of Laksa, the famous spicy coconut noodle soup. Without this leaf, a Laksa lacks its signature cooling yet peppery fragrance that cuts through the richness of the coconut milk.
Flavor Profile: A complex mix of sharp pepper, citrus, and a subtle musky herbal note. It provides a unique "zing" that is more intense than common cilantro.
Primary uses:
Laksa Soup: Finely julienned and sprinkled over the noodles or simmered in the broth to release its aromatic oils.
Asam Pedas: A key ingredient in Malaysian "sour spicy" fish stews.
Vietnamese Salads (Goi): Used to add zest to shredded chicken or duck salads.
Nasi Ulam: A vital herb in Malay herbal rice salads.
Benefits:
Digestive Health: Excellent for soothing the stomach and reducing flatulence after eating spicy or oily foods.
Anti-Inflammatory: Contains high levels of antioxidants that help reduce internal inflammation.
Natural Coolant: Despite its peppery taste, it is traditionally used to help cool the body down in tropical climates.
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