A Few Quick Serving Ideas

The leaf is identified with Vietnamese cuisine, where it is commonly eaten fresh in salads and in raw spring rolls (goi cuon). Bowls of pho (beef noodles) are also typically garnished with Vietnamese mint. It is also popularly eaten with hột vịt lộn, (known as balut in the Philippines).

In Singapore and Malaysia, the shredded leaf is an essential ingredient of laksa soup, so much so that the Malay name daun laksa means “laksa leaf”.