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ImportFood Thai Supermarket
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Fresh Betel Leaves

Fresh Betel Leaves
Add to cartNot in Season 

We only offer fresh betel leaves a few times a year.  Currently not available.

Shown here is one large bundle. For $23.95 we ship you two of these bundles.  It weighs about 3/4 pound.

ImportFood.com features these fresh, peppery, exotic betel leaves in the following delicious recipes:

Miang Kham
Crispy Rice Larb Pork, 'Yum Khao Tod Naem Moo Sod'
Betel Wrapped Beef and Pork, Bo La Lop
Betel Leaf Salad with Shredded Carrot

The leaves are known in Thai as bai cha-phloo. In some Asian supermarkets they may use the Vietnamese spelling of "La Lop" leaves. In English they're known as piper sarmentosum or "Betel" leaves. Somewhat bitter, the taste is perfectly suited for miang kham. Or you can wrap just about any Thai food in the leaves, such as fried rice with a peanut or two, and pop them into your mouth. We even wrap french fries with these leaves and dip in a variety of sauces. Delicious.

The leaves are sold in bunches (see photo below). Leaves are 3-4" wide. These leaves are commonly used in Thailand as a simulant, if mixed together with limestone paste.

ImportFood.com is a recommended supplier of fresh betel in Saveur Magazine in 2004 and again in 2010. We've dealt with fresh betel for many years!

Our customer Malee in Miami FL sent us this email: "My sister is a miang khem addict. Every time she comes to Florida from NY she has to gather up as much bai chaploo (Thai betel) as she can carry back on the plane with her. I moved to another house and was having trouble transplanting and getting it to grow in the new soil, so when she asked me to bring her some on a recent trip, I was really hard-pressed, so I ordered it from Importfood.com and had it shipped to her! Thanks for saving the day!"

 


 

Related Recipes

Miang Kham

Miang Kham

Fresh betel leaf salad

Fresh betel leaf salad

Betel-wrapped beef

Betel-wrapped beef

 

 

 


 

Crispy Rice Larb Pork, 'Yum Khao Tod Naem Moo Sod'

We created this recipe in after a great deal of research and practice, one of our best Thai recipes to date. The crispy seasoned rice mixed with the other ingredients creates a blast of texture and flavor that's truly unique and magnificent. Basically crispy seasoned rice added to larb. We recommend you serve with fresh betel leaves, but that's not required. We recommend using our all-natural vegetarian red curry paste but you can use other brands. Start by making crispy rice balls, break apart the crispy balls then add it to fresh ingredients.


 


 

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