Vietnamese Beef Wrapped in Betel Leaves (Bò Lá Lốt)
What is Bò Lá Lốt?
Bò lá lốt is ground beef seasoned with lemongrass, garlic and five-spice, wrapped in fragrant betel leaves and grilled or pan-fried. The leaves turn smoky and slightly peppery. Serve with woven rice vermicelli, herbs and dipping sauce.
Vietnamese Beef Wrapped in Betel Leaves (Bò Lá Lốt)
Ingredients
For the meat
- 1.2 lb ground beef
- 1.5 tablespoon lemongrass minced
- 4 cloves garlic minced
- ½ tablespoon sugar
- ⅓ tablespoon MSG
- ½ tablespoon salt
- ½ tablespoon five spice powder
- ⅛ white onion minced
- 1 tablespoon chicken powder
- Black pepper
- 0.3 lb betel leaves
- Woven vermicelli Banh Hoi
- Nuoc Mam dip
- Fresh lettuce and veggies
- Crushed peanuts
- Fried shallots
- Scallion oil
Instructions
- In a bowl, marinate your beef with all the ingredients listed under "for the meat". Mix until well combined and set aside.
- Wash and pat dry your betel leaves.
- To roll, lay individual betel leaves (or multiple if they are small) with matte side facing up. Add 1 teaspoon of the meat mixture and roll.
- Skewer 6-7 meat rolls so they help hold each other in place. Repeat until all the leaves and meat are out.
- Lay the skewers on a foiled baking sheet (lightly spray foil with cooking spray to prevent sticking). Cook on broil in the oven 10-12 minutes or until the meat is fully cooked. I placed mine on the 3rd row from the top of the oven so it won't burn the leaves.
- Once cooked, top the meat rolls with crushed peanuts, fried shallots, and scallion oil.
- Serve with woven vermicelli noodles, fresh veggies and herbs, and a side of the sweet Vietnamese fish sauce dip.
