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Bò Lá Lốt: Grilled Betel-Wrapped Beef, A Vietnamese Favorite
Bò lá lốt is one of those unforgettable dishes often found in the classic bò bảy món—Vietnamese seven courses of beef. The beauty of this dish is its versatility. You can enjoy it wrapped in rice paper rolls, toss it into a vermicelli noodle salad, or simply savor it on its own. However you serve it, each bite is rich with smoky, aromatic flavor.
The trickiest part of making bò lá lốt is sourcing the key ingredient: betel leaves. I’m lucky enough to have a betel plant growing in my garden, so when it’s not winter, I can easily gather fresh leaves and make this dish at home. But I know that finding betel leaves isn’t always easy. Vietnamese supermarkets are your best bet, though they can be harder to track down in regular Asian markets. If betel leaves prove elusive, perilla leaves make a great substitute. Perilla is commonly used in Japanese and Korean cooking, so check your local Japanese or Korean markets. They’re also incredibly easy to grow in a home garden.
What makes betel leaves so special is their intense fragrance. When they hit the grill, they release the most incredible aroma, and the flavor transforms into something truly unique—earthy, slightly peppery, and deeply savory. That’s when the magic of this dish really comes alive.
For the meat, I love using ground ribeye. The natural fat content keeps the beef juicy and flavorful, whether you’re grilling or pan-frying the wrapped leaves. It’s a simple choice that makes all the difference, ensuring each bite is tender and rich.
Bò lá lốt is one of those dishes that feels rustic yet refined. The flavors are bold, the process is satisfying, and the final result is nothing short of delicious. Whether you’re rolling it, tossing it, or eating it straight off the grill, it’s a dish that celebrates the essence of Vietnamese home cooking.
Vietnamese Grilled Beef wrapped in Betel Leaves – Bo La Lot
Ingredients
Filling:
- 1 lb beef, ground, preferably ribeye
- 2 Tbsp mushroom powder
- 1 tsp garlic powder
- 2 Tbsp shallots, chopped
- 2 garlic cloves, chopped
- 2 Tbsp lemongrass, chopped
- ¾ tsp sugar
- ¼ tsp black pepper
- 1 tsp fish sauce
- 2 Tbsp betel leaves, chopped (can substitute betel leaves with perilla leaves)
Ingredients:
- 35 betel leaves, can substitute betel leaves with perilla leaves, brush shiny side or darker side with cooking oil
- avocado oil, or any cooking oil
- skewer sticks, soaked in water
Garnish:
- peanuts, chopped
- green onions, with oil
Dipping sauce:
- anchovy dipping sauce or fish dipping sauce
Instructions
- Combine all the filling ingredients together.
- If using skewers, soak skewers so that they don’t burn when you grill the betel rolls.
- Brush shiny side of all betel leaves with avocado oil or any cooking oil.
- Add a tablespoon of the filling onto the dull side of the betel leaf. Roll towards the stem and pierce stem into the rolled betel leaf to hold it in place. Repeat process.
- Grill rolls on medium low heat. I prefer to cook them in a cast iron pan, as it is easier to burn them on the grill. Cook until slightly brown on all sides, but the leaves are still a bit dark green in color. The rolls should feel firm when done.
- Garnish with chopped peanuts and green onions with oil, and serve it by itself as a finger food or in a vermicelli noodle salad.
Nutrition
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