Vietnamese Grilled Beef wrapped in Betel Leaves - Bo La Lot
Bò lá lốt is a delicious Vietnamese dish of seasoned beef wrapped in fragrant betel leaves and grilled. The smoky, herbaceous leaves enhance the tender beef, making it a flavorful appetizer or street food favorite.
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
Serving: 1piece | Calories: 36kcal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 9mg | Sodium: 23mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 0.2IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.5mg