Vietnamese Coriander, also known as daum kesum in Malay, is an aromatic herb that is commonly used in South East Asian cuisine, particularly in dishes like laksa. The herb has a unique flavor profile that is both lemony and spicy, with a tangy undertone. Its distinct taste and aroma add a delightful twist to various dishes, making it a popular ingredient in the region.
Growing Vietnamese Coriander can be a rewarding experience, as it not only adds flavor to your dishes but also adds beauty to your garden or landscape. The herb is relatively easy to grow and can be cultivated in both pots and garden beds. It thrives in warm and humid climates, which makes it well-suited for South East Asian regions.
To grow Vietnamese Coriander, you can start by obtaining a healthy plant from a nursery or propagate it from cuttings. The herb prefers well-draining soil with a pH level between 6.0 and 7.0. It is advisable to mix organic matter, such as compost or well-rotted manure, into the soil to enhance its fertility and drainage capabilities.
Plant the Vietnamese Coriander in a partially shaded spot, as direct sunlight can be too harsh for the herb. Water the plant regularly, ensuring that the soil remains moist but not waterlogged. Overwatering should be avoided, as it can lead to root rot.
Harvesting Vietnamese Coriander can be done once the plant has established itself and reached a sufficient size. You can snip off the leaves as needed, either by plucking individual leaves or pruning entire stems. The leaves are best used fresh, as they tend to lose their flavor when dried.
In Malay cuisine, Vietnamese Coriander is commonly referred to as daum kesum. It is a key ingredient in laksa, a popular spicy noodle soup dish. The herb’s tangy and citrusy flavor complements the rich and aromatic broth of laksa, enhancing its overall taste.
Apart from laksa, daum kesum is also used in other traditional Malay dishes such as nasi ulam (herb rice), sambal belacan (chili paste), and mee rebus (spicy noodle dish). Its versatility in various recipes makes it a staple herb in Malay cooking.
Vietnamese Coriander, known as daum kesum in Malay, is a flavorful herb that adds a unique taste to South East Asian dishes, particularly in Malay cuisine. Its lemony, spicy, and tangy flavor profile makes it a favorite among chefs and home cooks alike. Growing Vietnamese Coriander can be a rewarding experience, and it can be easily incorporated into your garden or landscape. Whether you’re using it in laksa or other traditional Malay dishes, daum kesum is sure to elevate the flavors of your cooking.
