Description
🚚 Fastest delivery time: 2-day delivery.
🐝 Supplier / Place of Origin: Tuen Mun
🔖 Certification: No certification
🌱 Supplier introduction: Local herbs, no pesticides, fertilisers, natural planting methods. Including herbs, flowers, scented teas, cultivated, grown and made on high-quality farms in the West New Territories. Made with heart, Made in HK! All crops are free of pesticides and fertilisers. The most important thing is to eat healthy and happy during the epidemic. The farm supplies herbs, local vegetables and fruits.
🛍 Product Information：
Common names Vietnamese coriander, rau răm, laksa leaf, Vietnamese cilantro, phak phai, praew leaf, hot mint and Cambodian mint
Laksa leaves are perennial herbs. Also known as Vietnamese coriander and spicy Polygonum, the English Vietnamese coriander is the meaning of Vietnamese coriander, which is often confused with the thorny coriander (Eryngiumfoetidum) commonly known as Vietnamese coriander.
Thai anwNg, Vietnamese Rau ram, Malay daun kesum. The taste is similar to coriander. When eating duck eggs or rice noodles in Vietnam, spice plants are often used, and some people eat them as lettuce salad. It is said that in addition to the coriander flavor, there is also a touch of sweetness. However, there are various types of laksa, and their production methods are ingenious. Laksa leaves are not a must-have spice for laksa soup base. Only asam laksa with fish soup as the soup base uses laksa leaves. When laksa soup is made in Thailand, Malaysia, Singapore, Indonesia and other countries, most of them do not use spicy Polygonum. If you search in Thai or Malay, you can't find much information about using spicy Polygonum to make laksa soup.
The English Wikipedia first stated that it is the material for making laksa, which then influenced the Chinese information. There are stalls selling Southeast Asian herbs all over Taiwan, and they can be seen all year round. Its leaves are often used for cooking in Southeast Asia.
Food uses
This section contains Khmer and Lao text. Without proper rendering support, you may see question marks, boxes, or other symbols instead of the intended characters.
Primarily the leaf is identified with Vietnamese cuisine, where it is commonly eaten fresh in salads (including chicken salad) and in raw gỏi cuốn, as well as in some soups such as canh chua and bún thang, and stews, such as fish kho tộ. It is also popularly eaten with trứng vịt lộn (fertilized duck egg).
However, in Malaysia, Singapore and Indonesia, the shredded leaf is an essential ingredient of the popular laksa dish, a spicy noodle soup, so much so that the leaf is commonly referred to as "laksa leaf" (daun laksa). The Malays called the leaves 'daun kesum' and is used in Malaysia for the dishes nasi kerabu and asam pedas.
In the cuisine of Cambodia, the leaf is known as (Khmer: ជីរក្រសាំងទំហំ chi krasang tomhom) and is used in soups, stews, salads, and the Cambodian summer rolls, naem (ណែម).
In Laos and certain parts of Thailand, the leaf is eaten with raw beef larb (Lao: ລາບ).
The leaves are locally known as phak phai in Manipur, India. The Khoibu community grind the leaves with ghost pepper and a nut locally known as "bonra" to make a spicy side dish.
Traditional uses
No scientific studies have measured P. odorata's effects on libido. Traditionally, in Vietnam, the herb is believed to repress sexual urges. A saying in Vietnamese states, "rau răm, giá sống" ("Vietnamese coriander, raw bean sprouts"), which refers to the common belief that Vietnamese coriander reduces sexual desire, while bean sprouts have the opposite effect. Many Buddhist monks grow coriander in their private gardens and eat it frequently, believing it helps them remain celibate.
