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Pandan Leaves


Do you know this leaves?

We call Pandan Leaves by Lá Dứa in Vietnam.

They have a grassy herby flavor and can be tied in a knot and added to rice, both long grain and sticky rice. Cooks also use them in desserts by extracting their liquid, traditionally done by pounding on the leaves but I do it in the blender or mini-chopper with a little water. The green result is striking in color, kind of like super wheat grass in smell and looks. Once cooked, the color turns to a celadon green, and there’s a subtle hint of the herby quality.


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 𝐅𝐚𝐜𝐭𝐨𝐫𝐲 1 : 61 Au Co, Village 8, Hoa Nam Commune, Di Linh District, Lam Dong Province, Viet Nam

 𝐅𝐚𝐜𝐭𝐨𝐫𝐲 2: Nhon Phu Commune - Chu Se Dist - Gia Lai Province - Vietnam

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