Vietnamese Coriander: The Laksa Leaf Eaten Raw

Vietnamese Coriander — ผักไผ่ (phak-phai) — Persicaria odorata.

Tear one and it smells like coriander crossed with black pepper. That punch is why it names Malaysian laksa, and why it gets torn raw over Isaan larb and nam tok. You eat the fresh leaves and tender stem tips raw. Vietnamese coriander is the peppery, citrus-sharp herb that gives laksa its bite — torn fresh over noodle soups, larb, and grilled meats across Thailand and Vietnam. An old Vietnamese custom avoids it during pregnancy, but that is folklore rather than documented toxicity; no human safety trial was located.

Phak Phai kap Larb lae Nam Tok — ผักไผ่กับลาบและน้ำตก (phak-phai-kap-lap-lae-nam-tok)
Phak Phai nai Phak Sot kap Nam Prik — ผักไผ่สดกับน้ำพริก (phak-phai-sot-kap-nam-prik)

Research context

An extract of this exact herb calmed inflammatory signals in cultured mouse immune cells, an effect tied to its quercetin; the eaten leaves are untested in people — Molecules, 2022

Sources

Source: Chansiw N et al. (2022). Anti-inflammatory activity of Persicaria odorata extract in LPS-stimulated RAW264.7 macrophages (in vitro). Molecules 27(12):3657. PMID 35744785, DOI:10.3390/molecules27123657. Leaf essential-oil composition and antibacterial activity: Molecules 2020;25(10):2432. PMID 32456033, DOI:10.3390/molecules25102432.

Narration transcript

Opening

Tear one leaf and it hits you — coriander crossed with sharp black pepper and a squeeze of citrus. Vietnamese coriander — ผักไผ่, phak-phai — the leaf that gives Malaysian laksa its name and its bite. You eat the fresh leaves and tender stem tips raw, torn straight over Isan larb and nam tok right before they reach the table.

Phak Phai kap Larb lae Nam Tok (ผักไผ่)

Isaan cooks set fresh sprigs of phak phai beside larb and nam tok, tearing the peppery leaves into the minced-meat salad where they cut the chili, lime and toasted rice. Eat it with sticky rice.

Phak Phai nai Phak Sot kap Nam Prik (ผักไผ่)

The fresh phak phai leaves join the raw-vegetable plate that comes with nam prik, dipped straight into the pungent chili paste as part of a spread with rice.

Closing

That peppery punch is its whole job, torn raw over noodle soups, larb, and grilled meats across Thailand and Vietnam. One old Vietnamese custom sets it aside during pregnancy; there's no documented harm, but if that's you, have a quick word with your doctor. Otherwise, treat it like any fresh herb. Follow Longevity Biome, and LIKE this video for regular updates.

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