In Vietnam, it can be cultivated or found in the wild. The top of its leaf is dark green, with chestnut-colored spots, while the leaf's bottom is burgundy red.

In advantageous conditions, it can grow up to 15–30 cm (6–12 in). The Vietnamese coriander is a perennial plant that grows best in tropical and subtropical zones in warm and damp conditions. In Australia, the plant is being investigated as a source of essential oil (kesom oil). The Khoibu community grind the leaves with ghost pepper and a nut locally known as ' bonra' to make a spicy side dish. The leaves are locally known as phak phai in Manipur, India. In Laos and certain parts of Thailand the leaf is eaten with raw beef larb ( Lao: ລາບ). In the cuisine of Cambodia the leaf is known as ( Khmer: ជីរក្រសាំងទំហំ chi krasang tomhom) and is used in soups, stews, salads, and the Cambodian summer rolls, naem (ណែម). The Malays call the leaves 'daun kesum' and also use them for the dishes nasi kerabu and asam pedas. However, in Malaysia, Singapore and Indonesia the shredded leaf is an essential ingredient of the popular laksa dish, a spicy noodle soup, so much so that the leaf is commonly referred to as 'laksa leaf' (daun laksa). It is also popularly eaten with trứng vịt lộn (fertilized duck egg). Primarily the leaf is identified with Vietnamese cuisine, where it is commonly eaten fresh in salads (including chicken salad) and in raw gỏi cuốn, as well as in some soups such as canh chua and bún thang, and stews, such as fish kho tộ. Without proper rendering support, you may see question marks, boxes, or other symbols instead of the intended characters. This section contains Khmer and Lao text.

Vietnamese star balm