Piper sarmentosum, commonly known as wild betel leaf, lá lốt (Vietnamese), or cha plu (Thai), is a perennial creeping vine in the pepper family (Piperaceae). The genus name Piper comes from the Latin piper (“pepper”), itself from Sanskrit pippalī (long pepper). The species epithet sarmentosum derives from Latin sarmentosus (“bearing twigs or runners”), referring to its creeping, vine-like growth. Local names reflect its culinary significance: lá lốt in Vietnamese means “aromatic leaf,” while cha plu in Thai denotes its use as a leaf wrapper. It is native to tropical Southeast Asia, including Vietnam, Thailand, Malaysia, and Indonesia, where it thrives in moist, shaded environments. The plant produces glossy, heart-shaped leaves with a peppery, slightly sweet flavor, often used fresh or cooked as a wrapping or seasoning.

Historically, P. sarmentosum has been used in both culinary and medicinal traditions. In Vietnamese cuisine, lá lốt is used to wrap spiced minced meats, especially in the dish bò lá lốt. In Thai cooking, the leaves are used as part of miang kham, a traditional snack of wrapped herbs, lime, and peanuts. In traditional medicine across Southeast Asia, the plant has been valued for its anti-inflammatory, antimicrobial, and carminative properties. Modern research suggests extracts of P. sarmentosum may have potential benefits for cardiovascular health and diabetes management.