Food Uses
Above all, the leaf is identified with Vietnamese cuisine, where it is commonly eaten fresh in salads (including chicken salad) and in raw summer rolls (gỏi cuốn), as well as in some soups such as canh chua and bún thang, and stews, such as fish kho tộ. It is also popularly eaten with hột vịt lộn (fertilized duck egg).
In the cuisine of Cambodia, the leaf is known as chi krasang tomhom (ជីរក្រសាំងទំហំ) and is used in soups, stews, salads, and the Cambodian summer rolls, naem (ណែម).
In Singapore and Malaysia, the shredded leaf is an essential ingredient of laksa, a spicy soup, so much so that the Malay name daun laksa means "laksa leaf."
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In Laos and certain parts of Thailand the leaf is eaten with raw beef larb (Lao: ລາບ).
In Australia the plant is being investigated as a source of essential oil (kesom oil).
Read more about this topic: Persicaria Odorata
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