Persicaria odorata, the
Vietnamese coriander, is an
herb whose leaves are used in
Southeast Asian cooking. Other
English names for the herb include
Vietnamese mint,
Vietnamese cilantro,
Cambodian mint,
hot mint,
laksa leaf and
praew leaf. Its Vietnamese name is
rau răm, while in Indonesia, Malaysia and Singapore it is called
daun kesum,
daun kesom or
daun laksa. In Thailand, it is called
phak phai (ผักไผ่) and the Hmong word for it is
luam laws. In
Laos, it is called
phak phaew (ຜັກແພວ), and in Cambodia
chi krasang tomhom (ជីរក្រសាំងទំហំ) or
chi pong tea koun (ជីរពងទាកូន). In
North-East India,
Manipur state uses this as garnishing herb over various cuisines like
eromba and
singju.
Manipuris called it as
Phak-Phai.