Recipe: Bò lá lốt – Grilled beef wrapped in betel leaf

Bò lá lốt - Grilled beef wrapped in betel leaf

By Helen Le Published: November 27, 2012

  • Prep: 30 mins
  • Cook: 30 mins
  • Ready In: 1 hr 30 mins

  • Yield: 4-6 Servings

  • In a large bowl, mix together the beef, speck, pepper, salt, sugar, chicken stock, garlic, shallot, lemongrass, five spice powder and peanuts. Set aside for 30 minutes.
  • Detach betel leaves from the stems, rinse each leaf gently and individually and pat dry.
  • To roll, place the leaf on a flat surface with the shiny darker side facing down and the stem pointing out. Place 1 tablespoon of meat near the tip of the leaf and shape nicely. Roll over and stop when you nearly reach the stem. Punch a tiny hole with a skewer/ toothpick in the middle of the roll. Then insert the stem into the hole to secure.
  • You can insert a few beef rolls into the skewer and grill on charcoal or in the oven at 180°C/375°C for 15-20 mins. Remember to brush the rolls with cooking oil before and during the grilling so they won’t dry up.
  • You can also fry them in a pan with some vegetable oil for 2-3 minutes each side on medium heat.
  • Garnish with crushed peanuts and scallion oil. Serve with rice vermicelli or wrap and roll with fresh herbs and rice paper. Anchovy dipping sauce is recommended.

Post By Helen Le (313 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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