This is the Traditional Method to plant Vietnamese Coriander or Laksa Plant, by planting the mature root. 

The roots are dormant and can survive being transported to long distances. We ship worldwide. 


Used in Vietnamese, Thai, Singapore and Malaysian cooking
  • Young leaves taste of coriander with a citrus kick, taste strengthens with age
  • Easy to grow
  • Small creamy white flowers in summer
  • Keep frost free during winter

    • Vietnamese Coriander - Rau Ram - is commonly eaten raw in salads and many duck related dishes. Also found on most common herb plates. This trailing plant has long, slender leaves with a slight dark colouration in the centre. Creamy white flowers are produced in summer. The flavour of the leaves is coriander like, spicy, musky, and slightly lemony & bitter. It needs protection from frost and can be grown in containers. Plant in moist but well drained soil. It will reach a height of around 45cm and will spread further.