Vietnamese Mint (Vietnamese Coriander)
Despite its name, Vietnamese Mint (locally known in Thai as "Phak Phai") is not part of the mint family but is actually a member of the knotweed family. It is a staple herb in Vietnamese, Thai, and Malaysian cuisines (where it’s called Laksa Leaf). It is famous for its long, pointed leaves with a dark "V" marking and its complex flavor that sits somewhere between peppery, citrusy, and herbal.
Flavor & Texture: A sharp, refreshing herbal flavor with a definite peppery heat. The texture is tender when young, providing a bright crunch to fresh dishes.
Primary uses:
Southeast Asian Salads: An absolute must for Thai "Larb" (spicy minced meat) and northern-style spicy salads to neutralize meat odors.
Laksa & Soups: The soul of Malaysian Laksa and various Vietnamese noodle soups (Pho) and stews.
Summer Rolls: Adds a zesty punch to Vietnamese spring rolls.
Side Herb: Eaten raw as a side vegetable with spicy dips or fermented fish dishes.
Benefits:
Digestive Aid: Known for reducing bloating and aiding digestion after a heavy meal.
Anti-inflammatory: Contains compounds that help soothe internal inflammation.
Antibacterial Properties: Traditionally used to help treat skin issues and minor infections.
Heart Health: Rich in antioxidants that support general cardiovascular wellness.
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