urodacus wrote:But is laksa leaf exactly the same as Vietnamese mint? I think it's simlar but might be another strain, a bit like the many kinds of basil out there.
Wikipedia, Australian Women's Weekly, and James Oseland (in "Cradle of Flavor") all have them as identical. From Oseland: "Vietnamese basil, which is also known as daun laksa, daun kesum, polyganum (its Latin name), and rau ram (its true Vietnamese name)..."
I wouldn't trust Wikipedia alone, but Oseland seems to know what he's talking about.
(One of these days I'll be able to properly review "Cradle of Flavor" - a lovely cookbook to drool and reminisce over, but I've yet to actually try cooking with it.)