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Yes, my new Cambodian cookbook calls for raw komplou leaves in a crepe wrap. Does anyone know what the leaves taste like and what makes a good substitute until I find a source?

No doubt you also tried a google search, sorry I couldn't find anything at all resembling that spelling/name..

You've no doubt seen:

cambodian travel diary ingredients
Cambodian herbs
Khmer ingredients
picture guide to cambodian vegetables

None of which mention your komplou leaves!

Good luck with the hunt.. is there no glossary or picture of said leaves  in the book?

The ingredients section has no picture and provides the following information:

• piper sarmentosum -- which led to picture and uses but nothing about taste


• used raw or cooked


• used as a wrap instead of lettuce -- with comments about more interesting texture


• confused with betel but lack the intense flavor


• grows as a weed not a vine


• considered medicinal

In short nothing about flavor or substitutes, no familar names in any language ...

I don't have any experience with this plant, but it looks like the book says that Piper sarmentosum is the Latin name for komplou?  If yes, you might find the Wikipedia page for Piper sarmentosum to be helpful:  https://en.wikipedia.org/wiki/Piper_sarmentosum 

Unfortunately it doesn't mention the name "komplou," but it does provide the names used in some of the countries near Cambodia as well as the name "wild betel." Some of the regional names seem to be phonetically close to "komplou" (e.g., cha phlu in Thai and japloo in Khmer). There's also a photo! It doesn't describe the flavor of the leaves, but if you decide the Wikipedia plant matches your book's plant, you might have luck finding info on other websites under those alternative names.  Good hunting!

There's a supplier here in Aus via ebay.. maybe similar where you are mjes  

Piper sarmentosum - wild betel

and our primary industries department says this about the same latin name: "La lot is somewhat pungent and spicy in flavour with a more delicate texture than P. betel. In countries such as Thailand, Malaysia and Laos it is used raw sliced into salads.  It is also steamed as a vegetable or often used as wrappers for small snacks"

In US you may be able to source via Amazon

"pungent and spicy" is a big help in trying to find substitutes. When the snow melts, I can go into Seattle and quiz some Asian green grocers ... but I will check out ebay and Amazon.

It appears that Piper sarmentosum is the same as la lot leaves (Vietnamese). You shouldn't have any problem finding them in a Vietnamese grocery. Beef grilled in la lot leaves is a common Vietnamese recipe. In one of my cookbooks, Simple Art of Vietnamese Cooking, the authors suggest using shiso or perilla leaves if you can't find la lot leaves. In my experience, those would be a pretty good substitute, but I bet you'll find them in Seattle.

Great ingredient detective work, everyone! Based on the info in this thread, I've added 'komplou leaves' as a variation of 'la lot leaves' in the EYB Ingredients database.

Originally Posted by: Avocet

In one of my cookbooks, Simple Art of Vietnamese Cooking, the authors suggest using shiso or perilla leaves if you can't find la lot leaves. In my experience, those would be a pretty good substitute, but I bet you'll find them in Seattle.

Shiso is generally in my garden - one of a handful of items I raise because the stores that carry them are a hassle to get to.

mjes, you use the shiso flowers as topping and salads.  I love shiso so much. I grow my own too. I learned a new herb name - thanks.