Vietnamese mint or Vietnamese coriander is a creeping, herbaceous perennial. The native habitat of Vietnamese mint is South East Asia, and Vietnam in particular where it grows naturally.
You can harvest fresh leaves and stems as you need them for cooking or to use as health supplements. The plant recovers well and you will have a constant supply, so there is no need to dry and store the leaves. The leaves are widely used in cooking and also have some traditional medicinal uses.
Vietnamese mint has a creeping habit and prefers dappled shade to protect from the hot sun and moist conditions, but if kept well-watered it can do well in full sun. As with all herbs, a fertile and well drained location will give the best results. It will do well in most Australian climates, but make sure they have enough water in summer and be prepared for frost tenderness in affected areas.
Vietnamese mint is admired for its peppery or hot minty taste, which is quite pleasant. Some people prefer to use it sparingly while others use larger servings in their salads. The taste has been also been likened to coriander and its culinary uses are similar. It is very popular in Vietnamese and South East Asian cuisine, like rice, meat, poultry and curry dishes where it can be added during cooking. However, Vietnamese mint is often used in rice paper rolls and in salads to great effect. To make your own, simply use rice paper, rice noodle, add your choice of vegetables and herbs (Vietnamese mint, basil and chives are nice) perhaps add some chicken or prawns and serve!
Height 1m x Width 50cm