Vietnamese mint is nothing of the sort!
Beautiful Botanicals by Joanne Howdle
Vietnamese coriander (Persicaria odorata), which belongs to the Polygonaceae family, is native to south-east Asia, where it grows in wet environments. Since the 1960s, cultivation of this botanical has spread with Vietnamese migrants, mainly to Australia, the Philippines, and the United States.
It is frequently called ‘Vietnamese mint’ in English literature because its general appearance and fragrance are reminiscent of mint. However, this name is botanical nonsense, as Vietnamese coriander is not related to mint, nor is it part of the mint family Lamiaceae.
Vietnamese coriander is a spreading herbaceous perennial 45 centimetres high, rooting at the nodes, with reddish-green stems. It has aromatic, barbed or arrow-shaped, green leaves.
The upper surface of the leaves are spotted with chestnut-coloured markings, while the undersides of the leaves have a burgundy-red coloured tinge.
The tiny campanulate white or pink flowers of Vietnamese coriander bloom in late summer.
The old genus name of Vietnamese coriander Polygonum – ‘knotweed’ refers to the shape of the stem of this botanical, which is composed of many joints linked together by slightly bent knots or knees.
The modern genus name comes from the Latin persica – literally peach-like, because Vietnamese coriander has a similar shaped leaf to that of the peach tree (Prunus persica).
In traditional medicine the juice of Vietnamese coriander leaves is used as a diuretic, to promote appetite, aid digestion and as an anti-aphrodisiac. Many Buddhist monks grow Vietnamese coriander in their private gardens and eat it on a regular basis, believing that the botanical will help them to remain celibate.
In south-east Asia, crushed Vietnamese coriander leaves are applied externally on the body to treat fever, vomiting, and ringworm. Juice prepared from the crushed leaves is also taken as an antidote for a poisonous snake bite, and the bite is covered with the residue of the leaves. Pregnant women avoid the use of Vietnamese coriander in that region, as the fresh leaves of this botanical seem to have abortifacient properties.
The leaves of the botanical have a coriander-like smell and a spicy, pungent, hot peppery flavour with a hint of lemon and mint thrown in. It is widely used as an ingredient in the cuisines of Vietnam, Cambodia, Laos, Malaysia,and Thailand, most often in fish, clam, mussel, and oyster dishes.
In Malaysia, Vietnamese coriander is a staple in a few dishes like laksa, a fish soup made with tamarind or coconut milk – and ikan asam pedas – which literally translates as ‘hot and sour fish’. In Malaysia, Vietnamese coriander leaves are also used fresh in salads and eaten with boiled duck eggs.
In Laos, it is a main ingredient in the national dish, Larb, a mince-meat salad. The leaves of this botanical can also be used fresh or cooked to flavour curries, noodle dishes, soups, stews, and stir-fry.
In gin production, Vietnamese coriander adds an earthy finish with a light spice to the spirit. When this botanical is distilled with blaeberry (Vaccinium myrtillus), wild raspberry (Rubus idaeus) and nasturtium flowers (Tropaeolum majus), it creates a lightly spiced warm gin bursting with berry flavours.
- Joanne Howdle is tour and events co-ordinator at the multi-award-winning Dunnet Bay Distillers Ltd.