Vietnamese cilantro, also known as Vietnamese coriander and laksa, is a spice plant in the Polygonaceae family, and its leaves are often used in Southeast Asia to cook food. In Vietnamese cuisine, Vietnamese cilantro is often used to make lettuce salads or added to spring rolls. Vietnamese cilantro is also added to beef vermicelli to add color and flavor. Vietnamese cilantro is also added to duck eggs.

Vietnamese cilantro is a perennial plant with dark green leaves, burgundy-red patches near the base and maroon spots. It grows best in warm and humid conditions in tropical and subtropical regions, and the plant can grow to a height of 15-30 centimeters tall under suitable growing conditions. Vietnamese cilantro cannot be grown at latitudes above 32 degrees or where there is too much water in the soil, and the plant will wither and die in winter or when the temperature is too high. In Vietnam, you can see Vietnamese cilantro planted artificially in the field or in the wild.