With its bright, pungent flavor and aroma, rau ram is earning a place for itself among the herbs appreciated in the West, Pale green and smooth, but not shiny, rau ram leaves resemble those of Asian basil in overall shape. But unlike basil, a rau ram leaf usually sports a dark, handsome mark at its widest point, on both sides of its spine. In Malaysia, Singapore, and Indonesia, it is known as laksa leaf because of its role in the pungent seafood noodle soup laksa.