France, 75001
  • Cha plu leaves (Lá lốt) 200g(Waysia方圆食里)
  • Cha plu leaves (Lá lốt) 200g(Waysia方圆食里)
Cha plu leaves (Lá lốt) 200g(Waysia方圆食里)

Cha plu leaves (Lá lốt) 200g


Cha Plu Leaf, also known as "la lot," is a distinctive leaf commonly used in Southeast Asian cuisine, particularly in dishes from Vietnam, Cambodia, and Laos. It is derived from the betel leaf plant, which is scientifically known as Piper sarmentosum. Cha Plu leaves are glossy, heart-shaped, and have a deep green color. They are known for their aromatic and peppery flavor, which adds a unique taste to various dishes. The leaves have a slightly bitter and spicy note, making them a favorite ingredient in many traditional recipes. These leaves are often used as a wrapping material for various fillings, similar to how grape leaves are used in Mediterranean cuisine. The Cha Plu leaves are typically blanched or lightly charred over an open flame to soften them and enhance their flavor. The process of charring the leaves also imparts a smoky aroma. One popular dish that features Cha Plu leaves is "bo la lot," which consists of seasoned ground beef or pork, typically mixed with garlic, shallots, lemongrass, and various herbs and spices. The meat mixture is then wrapped in Cha Plu leaves and grilled or pan-fried until cooked through. The resulting rolls are flavorful, with a unique combination of earthy, spicy, and aromatic tastes. Apart from bo la lot, Cha Plu leaves are also used in other dishes such as salads, stir-fries, soups, and even certain types of rice paper rolls. They can also be used as a garnish or an ingredient in sauces, adding a distinct and refreshing flavor to the overall dish.