Daun kesum — known variously as Vietnamese coriander, hot mint or laksa leaf — is a key herb for the paste, broth and often the garnish too. According to Mandy Yin of Sambal Shiok laksa bar in ...

If you’re an herb gardener, seek out the seeds or a cutting of laksa leaf (a.k.a. Vietnamese coriander or Asian mint) for growing and use them in place of the cilantro. Remember to thoroughly ...

Yin's version of the recipe, which doesn't include open fire or green bamboo, uses lemongrass and laksa leaf (also known as Vietnamese mint) as its aromatic backbone – flavours that are ...

Serves 2 1 cup white or brown rice Lemongrass Kaffir lime leaf Betel leaf Laksa leaf Mint Shallot Step 1: Begin by cooking ...

Ladle hot soup over, and garnish with shreds of laksa leaf. Offer sambal ulek and wedges of lime. Asia Society’s purpose is to navigate shared futures for Asia and the world across policy, arts and ...

such as laksa leaf and belachan (fermented shrimp paste). It can be served with rice or wheat noodles. This dish is a signature offering at Cafe Kopi, available only Fridays through Sundays from ...

The subtle, harmonious blend of flavours is what makes this dish so special. The flavour-dense laksa leaf, coupled with the abundant dried shrimp made for the perfect bite, not being overly spicy ...

It was the little things. The amount of flavour-dense laksa leaf, so much dried shrimp, just the right level of spiciness, a sublime moistness. It’s not very often that we change our mind about any of ...

“It didn’t have hum (cockles). It was just fish cake and shrimp and a great gravy with daun kesum, the laksa leaf,” said Wong, 62. “(It was) eaten with a spoon, which is important.