Hoisin Leaf

About Hoisin Leaf

Also called Vietnamese rau ram or laksa leaf. Despite the name, it has nothing to do with hoisin sauce. It has a complex flavor combining cilantro, mint, and lemon. It is essential in Vietnamese pho and Malaysian laksa. It is a spreading perennial ground cover. It is sometimes called Vietnamese coriander. It contains polygonal acid, which may have anti-cancer properties. It grows vigorously in warm, wet conditions. It is virtually unknown in Western cooking. The leaves are used fresh, never cooked. It is a key herb in Southeast Asian cuisine. It can be invasive in tropical gardens.