Vietnamese Mint
By: Anonymous

About

Not actually a true mint, this piquant herb has a hot, peppery, acidic taste. It has narrow, pointed, purple tinted leaves, and is an essential ingredient in the Singaporean/Malaysian soup laksa.

Information
Other names: Vietnamese Cilantro, Vietnamese Coriander, Cambodian Mint, Laksa Leaf, Hot Mint
Translations: Vjetnamiešu Mint, Vietnamo Mint, Vietnamez mentă, Vijetnamski Mint, Việt Mint, Wietnamski Mint, Vietnamese Munt, वियतनामी टकसाल, Vietnamita Mint, Вьетнамский Минт, Βιετναμέζικα Νομισματοκοπείο, الفيتنامية منت, 베트남어 민트, Vietnamci mincovna, Vietnam Mint, 越南薄荷, Vietnamites Casa de la Moneda, Vietnamščina Mint, Vietnamci mincovňa, Vietnamita Mint, וייטנאמית מנטה, Vietnamesiska Mint, Вијетнамски Ковница, ベトナムミント, Vietnamien Monnaie, Vietnamesische Minze, Vietnamesiske Mint, Vietnamesisk Mint, Vietnamitas Casa de la Moneda, Вєтнамська Мінт, Vietnam Mint, Виетнамски мента


Physical Description
The top of the leaf is dark green, with burgundy mottling across the top of the leaves.  The shape of the leaves are sharp and elongated.  The stems of the plant are purple
Colors: green to dark green, with burgundy stems, and burgundy mottling across the top of the leaf.


Tasting Notes
Flavors: spicy, piquant, clean, green, bright, citrusy.
Mouthfeel: Bright


Selecting and Buying
Choosing: Choose herbs that look fresh and not wilted.  The leaves should be in good color and condition without bruises, tears, holes, or blemishes.
Buying: Vietnamese mint is most often found in areas/markets tserve a large community of Southeast Asians.  Also look for the herb in farmers' markets and herb shops.
Procuring: Vietnamese mint is a perennial plant growing best in tropical or subtropical zones that are warm and moist.
Plant in a warm, sunny position and keep the soil moist at all times.  Vietnamese mint will grow quickly and needs cutting back to encourage the growth of leaves.


Preparation and Use
In Vietnam, this herb is used fresh and raw in salads and summer rolls, as well as in some soups such as canh chua and bún thang, and stews, such as fish kho tộ.
In Cambodia the leaf is used in salads, soups, stews, and the Cambodian summer rolls.

Cleaning: Rinse the herb gently, but thoroughly under cold running water.


Conserving and Storing
Loosely wrap cleaned herbs in paper towels and store in zip-top bags in the refrigerator.  Fresh herbs can also be dried and kept for up to six months.

Comments:
Ken

There is a substantial difference between Vietnamese Mint and Vietnamese Coriander:
VIETNAMESE CORIDANDER, hot mint, daun laksa, daun kakok, daun kesum, laksa leaf
Botanical name Polygonum odoratum
   Related to familiar smartweed and knotweed, rau ram is spicy with hints of cilantro. This is a hearty perennial herb, having endured several frosts at my Northern California home. Rau ram is great in the ground and can spread quite far. To contain the plant, grow it in a pot and let it spill from the rim. It may also be grown indoors, if there's good light. Some people say to substitute cilantro but I beg to differ. Rau ram's spiciness is unique.
Availability At Vietnamese markets in the states, rau ram is sold in bunches. Mail order plants from Richter.com or purchase them from nurseries. In California, you may even find rau ram plants at Home Depot! Fresh cuttings may be propagated by sticking them in water and letting them sprout roots; keep them on a window sill with some sun exposure.
 VIETNAMESE MINT, Vietnamese Balm
Botanical name Elsholtzia ciliata
   A lemony herb that's unparalleled in flavor. The delicate saw-edged leaves are terrific raw and typically accompany cooked foods such as grilled meats.
Availability Buy bunches at Vietnamese markets. Plants also sometimes sold in summertime at these markets. Richters Herb Catalogue from Canada offers plants. Fresh cuttings may be propagated by sticking them in water and letting them sprout roots; keep them on a window sill with some sun. 
all due respect;
Ken
Ken

There is a substantial difference between Vietnamese Mint and Vietnamese Coriander:
VIETNAMESE CORIDANDER, hot mint, daun laksa, daun kakok, daun kesum, laksa leaf
Botanical name Polygonum odoratum
   Related to familiar smartweed and knotweed, rau ram is spicy with hints of cilantro. This is a hearty perennial herb, having endured several frosts at my Northern California home. Rau ram is great in the ground and can spread quite far. To contain the plant, grow it in a pot and let it spill from the rim. It may also be grown indoors, if there's good light. Some people say to substitute cilantro but I beg to differ. Rau ram's spiciness is unique.
Availability At Vietnamese markets in the states, rau ram is sold in bunches. Mail order plants from Richter.com or purchase them from nurseries. In California, you may even find rau ram plants at Home Depot! Fresh cuttings may be propagated by sticking them in water and letting them sprout roots; keep them on a window sill with some sun exposure.
 VIETNAMESE MINT, Vietnamese Balm
Botanical name Elsholtzia ciliata
   A lemony herb that's unparalleled in flavor. The delicate saw-edged leaves are terrific raw and typically accompany cooked foods such as grilled meats.
Availability Buy bunches at Vietnamese markets. Plants also sometimes sold in summertime at these markets. Richters Herb Catalogue from Canada offers plants. Fresh cuttings may be propagated by sticking them in water and letting them sprout roots; keep them on a window sill with some sun. 
all due respect;
Ken