Botanical Name: Persicaria odorata
Some other names: Vietnamese coriander, Laksa leaves, Hot mint, Vietnamese cilantro, Rau ram
How to Grow It
Vietnamese mint is a perennial herb with a low, spreading habit, usually reaching about 30–50cm tall. It has slender stems, lance-shaped leaves with a pretty purple-brown V-marking, and in warm regions it can be almost unstoppable.
Climate: Loves tropical and subtropical climates but will also survive in temperate areas, bouncing back in spring after frost.
Sun: Prefers partial shade, especially in hot summers (too much sun can make the leaves a bit tough). A spot with morning sun and afternoon shade is ideal.
Water: Thrives in wet soils, boggy spots, or even shallow water. Too much water will make it more vigorous (sometimes invasive).
Planting season: Anytime in warm climates; in cooler areas, plant in spring after frost.
Propagation: Almost foolproof – just cut a stem, stick it in a glass of water, and wait for roots (or even skip that step and plant it straight into damp soil before rain).
Pot tip: If you don’t want it spreading, keep it in a container. It makes a lush, attractive pot plant and will thrive in a greenhouse or sunny windowsill.
Maintenance: Needs almost no fertiliser – just an occasional splash of compost tea or seaweed solution. Trim it back if it gets leggy; you’ll get lots of new tender shoots in return.
Herbal & Nutrient Value
Vietnamese mint isn’t just a flavour powerhouse – it’s surprisingly nutritious too.
- Nutrients: The leaves are rich in protein (for a herb!), and contain potassium, calcium, vitamin C, and other trace minerals.
- Herbal actions: Traditionally used in Southeast Asian herbal medicine for digestive health and to help the body “cool down” in humid climates.
- Cleansing benefits: Often brewed as a tea for stomach upsets or mild food poisoning – villagers in Vietnam swear by a few sprigs after a questionable meal.
Traditional & Home Remedies
Leaf tea for digestive issues or mild stomach discomfort.
Crushed leaves applied to minor cuts and insect bites.
Used in postpartum soups in Southeast Asia to aid recovery.
Using It in the Kitchen
Vietnamese mint divides people – you either love its coriander-like flavour or you don’t. If you hate coriander, this isn’t for you. But if you do? It’s a game-changer.
- Flavour is pungent and peppery, like coriander but hotter.
- Use raw or fresh – cooking it too long will dull the flavour.
- Perfect for Asian dishes, fresh salads, and soups when coriander bolts in the summer heat.
Prep tip: Remove the stems (they can be tough) and just use the leaves.
Storage: Keep stems in a glass of water like a bouquet, or wrap in a damp tea towel in the fridge – lasts a week easily.
Simple recipe ideas
– Laksa Garnish: Toss a handful of leaves on top of steaming laksa or noodle soup just before serving.
– Fresh Rice Paper Rolls: Use instead of (or alongside) coriander for a hot, peppery kick.
– Vietnamese Herb Salad: Mix with mint, basil, and lettuce for a bright, punchy salad.
– Pho Finisher: Add a few leaves to your pho at the table – they wilt in the steam and add depth.
– Herb Omelette: Scatter finely chopped leaves into an omelette with chilli and garlic for a breakfast wake-up.
Other Uses
- Animal fodder: Chickens and ducks will peck at the trimmings.
- Companion planting: Its strong scent helps deter pests around veggie beds.
- Decorative value: The lush green leaves and purple markings make it a surprisingly pretty border or pot plant.
Why it’s a survival plant:
Vietnamese mint is almost indestructible, spreads readily, and offers a year-round coriander alternative in warm climates – something most gardeners dream of. You can eat it fresh every day, and it’ll just keep coming back.
