Laksa leaves, also called daun kesum, polygonum or Vietnamese mint, are traditionally added to spicy laksa soup dishes. The spear-shaped leaves wilt quickly once they are plucked from the stem. They have an intense fragrance reminiscent of lemon with a hint of eucalyptus. There is no real substitute, but a mixture of spearmint and coriander leaves or basil does approximate its flavour and fragrance.
