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'''Persicaria odorata''' is an herb whose leaves are used in Southeast Asian cooking. Other English names for the herb include '''Vietnamese mint, Vietnamese cilantro, Cambodian mint, hot mint, laksa leaf, and praew leaf'''. Its Vietnamese name is rau răm, while in Indonesia, Malaysia, and Singapore it is called daun kesum, daun kesom, or daun laksa. In Thailand, it is called phak phai and the Hmong word for it is luam laws. In Laos, it is called phak phaew, and in Cambodia chi krasang tomhom or chi pong tea koun. In North-East India, Manipur state uses this as garnishing herb over various cuisines such as Eromba and Singju. Manipuris called it as phak-phai.