Plant atlas Short
Vietnamese Coriander: The Laksa Leaf Eaten Raw
Vietnamese Coriander · ผักไผ่ · Persicaria odorata
Vietnamese Coriander — ผักไผ่ (phak-phai) — Persicaria odorata.
Tear one and it smells like coriander crossed with black pepper. That punch is why it names Malaysian laksa, and why it gets torn raw over Isaan larb and nam tok. You eat the fresh leaves and tender stem tips raw. Vietnamese coriander is the peppery, citrus-sharp herb that gives laksa its bite — torn fresh over noodle soups, larb, and grilled meats across Thailand and Vietnam. An old Vietnamese custom avoids it during pregnancy, but that is folklore rather than documented toxicity; no human safety trial was located.
Phak Phai kap Larb lae Nam Tok — ผักไผ่กับลาบและน้ำตก (phak-phai-kap-lap-lae-nam-tok)
Phak Phai nai Phak Sot kap Nam Prik — ผักไผ่สดกับน้ำพริก (phak-phai-sot-kap-nam-prik)
Source: Chansiw N et al. (2022). Anti-inflammatory activity of Persicaria odorata extract in LPS-stimulated RAW264.7 macrophages (in vitro). Molecules 27(12):3657. PMID 35744785, DOI:10.3390/molecules27123657. Leaf essential-oil composition and antibacterial activity: Molecules 2020;25(10):2432. PMID 32456033, DOI:10.3390/molecules25102432.
Educational content, not medical advice! Consult your doctor before changing diet or medication.
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Research context
An extract of this exact herb calmed inflammatory signals in mouse immune cells in a lab dish, an effect tied to its quercetin; the eaten leaves are untested in people — Molecules, 2022