Persicaria odoratum, aka Polygonum, aka laksa leaf, aka Vietnamese corander, but neither a true mint nor a coriander, has a pretty leaf with dark markings and a unique spicy, lemony fragrance and flavour.
An essential ingredient or garnish in Vietnamese cuisine, it takes its name of laka leaf from the famous laksa soup, a delicious chilli-spiked broth of seafood or chicken.
Traditionally, Vietnamese mint is never cooked but always added at the last minute as a garnish and flavouring.
Excellent with chicken or fish, it’s also good in green salads with herbs such as mint and coriander.
Try it in

Fragrant laksa with toasted cashews and fresh herbs 
Prawn and lime laksa with aromatic greens