Vietnamese Coriander , also known as daum kesum in Malay , is an aromatic herbaceous plant that is commonly used in South East Asiatic cuisine , peculiarly in dishes like laksa . The herbaceous plant has a unique flavor profile that is both lemony and savory , with a tart undercurrent . Its distinct predilection and olfactory property add a delightful braid to various dish , making it a popular ingredient in the region .
turn Vietnamese Coriander can be a rewarding experience , as it not only adds smack to your dishes but also adds mantrap to your garden or landscape painting . The herbaceous plant is comparatively easy to rise and can be cultivate in both green goddess and garden beds . It thrive in warm and humid mood , which makes it well - suited for South East Asiatic regions .
To grow Vietnamese Coriander , you could start by hold a hefty plant from a nursery or circularise it from cuttings . The herb prefer well - draining soil with a pH level between 6.0 and 7.0 . It is advisable to mix constitutive subject , 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 post , as direct sunlight can be too rough for the herbaceous plant . Water the plant life regularly , guarantee that the soil remains moist but not waterlogged . Overwatering should be stave off , as it can lead to root rot .
Harvesting Vietnamese Coriander can be done once the works has established itself and reach a sufficient size . you’re able to prune off the leave-taking as demand , either by plucking individual leaf or pruning full stems . The leaves are comfortably used fresh , as they run to lose their flavor when dried .
In Malay culinary art , Vietnamese Coriander is usually touch on to as daum kesum . It is a key ingredient in laksa , a popular spicy noodle soup beauty . The herb ’s lemonlike and citrusy smell complement the rich and aromatic broth of laksa , enhancing its overall gustation .
Apart from laksa , daum kesum is also used in other traditional Malayan beauty such as nasi ulam ( herb Timothy Miles Bindon Rice ) , sambal belacan ( chili library paste ) , and mee rebus ( zesty attic dish ) . Its versatility in various recipes makes it a staple herbaceous plant in Malay preparation .
Vietnamese Coriander , known as daum kesum in Malay , is a flavorful herb that adds a unparalleled taste to South East Asiatic dishes , peculiarly in Malay cuisine . Its lemony , spicy , and tangy flavour visibility makes it a favorite among chefs and nursing home Cook 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 Malayan dishes , daum kesum is sure to elevate the tang of your preparation .
Caroline Bates
