Sawtooth Coriander in Thai Cooking

Sawtooth coriander, also called culantro, has long, narrow leaves with serrated edges and a flavour like a concentrated version of coriander. Unlike coriander leaves, it holds its flavour when cooked, which is why Isaan cooks put it in soups as well as salads.

Pronunciation	pak chee fa-rang
Flavour	Like coriander, but stronger, earthier and more robust
Used in	Larb, tom saep, nam tok, noodle soups, jaew
Substitute	Coriander leaves and stems, about twice as much

How it is used

Sliced finely into larb, nam tok and jaew dipping sauce; torn into tom saep and other Isaan soups; and served whole in the plate of herbs that comes with noodle soups and grilled meats.

Buying and storing

Sold in Thai and Vietnamese grocers, sometimes labelled ngò gai or culantro. Wrap it in damp paper and keep it in the fridge; it lasts longer than coriander, about a week.