Whilst Vietnamese mint is often called "mint," it is not related to the true mints (Mentha species).
Vietnamese mint has lance-shaped leaves with a dark green color and a central dark streak. The leaves are pointed, and the plant is known for its rapid growth and spreading habit. It may also produce small white or pink flowers. Vietnamese mint has a unique, fresh, and slightly spicy flavour. It has a mild citrusy, peppery, and slightly minty taste with hints of coriander. This distinctive flavour is why it's often used in Vietnamese dishes especially in soups, noodle dishes, and salads. It's a key component of dishes like pho (Vietnamese noodle soup), bun cha (grilled pork with noodles), and goi cuon (spring rolls). Its fresh, aromatic flavour adds a refreshing element to these dishes.
Vietnamese Mint/Coriander - Pericardia odorata
Vietnamese mint can be grown in the ground or in pots. It thrives in moist, well-draining soil and prefers partial to full sun. It is a hardy and fast-growing herb, which can sometimes be invasive if not properly contained. It's well-suited for a tropical or subtropical climate. If growing in colder areas, it will survive winter but needs covering until established and it does die back over winter. Once established it is easy to take cutttings. Just cut a 8-10cm stem and remove most of the lower leaves and put in water. It will soon develop roots and then you can plant out.