The secret to my aunt’s cá kho (Vietnamese braised fish) is a bundle of pandan leaves that she ties into a knot and simmers in the braising liquid. It mellows the pungent fish sauce and brings ...

Add Yahoo as a preferred source to see more of our stories on Google. This leaf adds a heady fragrance and vibrant green hue to dishes from cakes to curries. Victor Protasio / Food Styling by Julian ...

Walk through a Southeast Asian market and you’ll smell pandan before you spot it. The aroma is soft and buttery, a little grassy, faintly floral, and often described as vanilla with a tropical accent.