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 ...

Laksa is a flavorful, spicy noodle soup with shrimp and tofu in a rich, creamy coconut base with a blend of herbs and spices, such as laksa leaf and belachan (fermented shrimp paste).

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 ...

Instructions: Step 1: Begin by cooking the rice using in your usual method (stovetop, rice steamer). Step 2: As the rice ...

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 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.

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 ...

Laksa is a flavorful, spicy noodle soup with shrimp and tofu in a rich, creamy coconut base with a blend of herbs and spices, such as laksa leaf and belachan (fermented shrimp paste).