Introducing Luxa Leaf, which will make your morning even more refreshing.
It is literally included in laksa , but in Vietnam it is called lau rum or lou rom, and is used in various dishes including pho.
In English, it is sometimes called Vietnamese coriander, but its aroma is quite different from that of coriander.
The fact that it is included in laksa means that it is a familiar herb in Singapore, Malaysia, and Indonesia.
The super delicious herb on Com Nga Hoi An is also this laurum.
In Thailand, it is called pak peu and can be found in Isan cuisine.
We live in an era where technology continues to accelerate, but it's frustrating that we can't deliver scents to you. It is refreshing, sweet, and has a mild, addictive aroma similar to dokudami.
The texture is soft, non-irritating, and has a delicious taste, making it a gentle herb that can be eaten with food.
This morning, I'll be talking about Sen Yai, which is what we call it in Thailand (it's delicious when you make latna with it! I'd like to introduce it to you some other time.
However, I decided to go with latner (I have rarely seen latner in Thai restaurants in Japan...) and made it into forger.
Pluck the laurum by hand.
When you go to food stalls in Southeast Asia, you'll see people picking herbs by hand. That's it.
Boil the Sen Yai, heat up the soup, add the split chicken breast you always have on hand (easy, healthy, and juicy, so I'll leave that for another time...), top with the lau rum, and add a little satayum to complete the dish.
About 10 minutes during this time. The time is really short because we have things on hand.
It was delicious😋
Laksa Leaf (laurum, pak peu, Vietnamese coriander) is on sale at Taiyo Ichiba Kichijoji store and Chitose Funabashi store. I would like many people to pick it up and smell this wonderful fragrance.
By the way, the Chitose Funabashi store also has small bottles for smelling the aromas of various spices, so be sure to smell the aromas of the spices as well!
