Laksa Leaf 拉沙叶 (200G±)

Country of Origin: Malaysia

Laksa leaf, also known as Vietnamese coriander or daun kesum, is a fragrant herb commonly used in Southeast Asian cuisine. Its distinctive citrusy and spicy flavor makes it an essential ingredient in many Malaysian, Indonesian, and Vietnamese dishes.

Laksa leaf is commonly used in the preparation of laksa, a spicy noodle soup popular in Southeast Asia. It is also used in salads, curries, and stir-fry dishes. In Malaysia, it is often used in the preparation of asam pedas, a sour and spicy fish stew. Its leaves can be eaten raw or cooked.