Authentic Thai Recipe Ingredient: Vietnamese coriander

Photo of Vietnamese coriander and How it is Used in Authentic Thai Recipes.

Vietnamese coriander

ผักไผ่ (Phak phai; pak pie)
Vietnamese coriander is an herb whose leaves are used sparingly in Thai cuisine, although it is indispensable with Lap lu, a Northern Thai dish of raw minced pork, beef or buffalo, and blood, with spices, herbs and leaves.

Other English names for the herb include Vietnamese mint, Vietnamese cilantro, 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 phak phai (ผักไผ่) and the Hmong word for it is Luam Laws. In Laos, it is called phak phaew.

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