Vietnamese Mint's Culinary Uses

Persicaria Odorata, known by various names including Vietnamese Mint, Rau Ram in Vietnamese, Phak Phai in Thai, and Pak Phaew in Laotian, holds widespread recognition in Malaysia, where it is locally termed "daun kesum." Renowned for its diverse medicinal properties, this perennial herb reaches a height of 30-35 cm, boasting pointed leaves measuring 6-15 cm and characterized by a distinctive dark purple center. Flourishing in warm and humid tropical and subtropical regions, these plants can attain heights of 15 to 30 cm under stable conditions.

The leaves of Vietnamese coriander have emerged as a potential natural food preservative, containing active compounds such as aldehydes and terpenes. These compounds demonstrate robust antimicrobial properties against spoilage microorganisms.

In culinary contexts, P. odorata leaves act as a flavor enhancer, finding common usage in Vietnam, Malaysia, and Singapore. They are frequently incorporated into local dishes, serving both as a mint substitute and a complement to curries and hot soups.

Characterized by a pungent and spicy taste, the aroma of P. odorata resembles coriander with subtle undertones of lemon. The essential oil of Persicaria odorata comprises volatile compounds, including decanal (28%), dodecanol (44%), and decanol (11%).
Vietnamese Mint's Culinary Uses