Laksa Leaves

Laksa leaves, also known as Vietnamese coriander or daun kesum, are a fragrant herb widely used in Southeast Asian cuisine, especially in Malaysian and Singaporean dishes like laksa and asam pedas. The leaves are slender, pointed, and deep green with a slightly purple underside. They have a unique, citrusy-spicy flavor with a slight peppery kick—similar to a mix of mint, coriander, and lemongrass. Laksa leaves are typically added at the end of cooking or used as a fresh garnish to enhance the aroma and depth of spicy, tangy dishes. They're essential for capturing the authentic flavor of many Southeast Asian soups and curries.