– 4 stalks of daun kesom
Provides vitamin C and essential minerals including manganese and iron in modest quantities. Contains volatile oils and compounds that contribute to its distinctive aromatic and medicinal properties, traditionally valued in Southeast Asian herbalism.
About
Daun kesom, known as Vietnamese coriander (Persicaria odorata, formerly Polygonum odoratum), is a tropical herbaceous plant native to Southeast Asia, particularly Vietnam and Cambodia. The herb features narrow, elongated lanceolate leaves that are typically 5-10 cm long with a distinctive dark chevron marking near the midrib. The foliage displays a peppery, slightly bitter flavor with aromatic notes reminiscent of coriander and black pepper, though the taste is entirely distinct from cilantro (Coriandrum sativum). The herb grows as a semi-aquatic plant in damp environments and is characterized by fine, delicate stems that branch readily.
Culinary Uses
Daun kesom serves as a vital flavoring herb in Vietnamese and Cambodian cuisines, where it is traditionally added fresh to soups, particularly canh (Vietnamese sour soups), pho broths, and seafood dishes. The herb is typically torn or left whole and added at the final moment before serving to preserve its volatile aromatics. In addition to Southeast Asian cooking, it appears in contemporary fusion cuisines and Southeast Asian restaurants worldwide. The stalks and leaves are consumed raw as a garnish or incorporated into fresh herb platters (mam tom) served alongside grilled meats and seafood, and occasionally used in pickled preparations.