Bò Nướng Lá Lốt Recipe

Vietnamese cuisine is known for having a plethora of tasty rolls, and grilled beef wrapped in betel leaves (Bò Nướng Lá Lốt) is one of the best ones. With their endless creativity, the Vietnamese have utilized the distinctive aroma of wild betel leaves and invented a dish you won’t be able to forget.

In addition, the filling, which consists of ground beef, pork, and spices, provides a unique texture and is packed with flavors. Now if that sounds good to you, don’t hesitate to scroll down and learn an easy recipe to create this Vietnamese treat at home!

Discover More About Bo Nuong La Lot

La Lot (lolot or wild betel leaves) is a special ingredient boasting a spicy and peppery aroma and a slightly medicinal taste. While that might not sound super appealing, this flavor profile goes exceptionally well with beef or pork, creating a balanced dish that smells and tastes unlike any other.

Bo Nuong La Lot is an irreplaceable part of a multi-course delicacy called Bo 7 Mon (beef served 7 ways). It also has a “cousin” called Cha Thit Cuon La Lot, which uses pork as the main protein instead of beef.

Traditionally, the Vietnamese will grill the wrapped beef over hot coals to impart it with a smoky flavor. However, if you don’t want to set up a barbecue just to make this dish, you can cook the rolls in an oven instead.

Tools

Let’s start off on the right foot by preparing all the necessary tools. Here is a list of what you need.

Ingredients

Since this is a Vietnamese recipe, you might need to go to an Asian store/market in order to get all the needed ingredients.

For Serving

Directions

Are you ready to cook? I’m sure you are! Let’s start making some delicious Bo Nuong La Lot!

Step 1: Wash The Vegetables

Rinse the herbs and vegetables, then drain them well.

Keep one part of the wild betel leaves’ petioles (stems) intact, as they can help you wrap the filling more securely.

Step 2: Make The Filling

In a mixing bowl, combine the ground beef and ground pork. Add the onion, minced lemongrass, roasted peanuts, and Vietnamese scallions and oil garnish.

Then, season the mixture with salt, ground pepper, sugar, five-spice powder, red pepper powder, white sesame seeds, and soup powder.

Wearing food prep gloves, mix everything together until well combined. Allow the filling to rest for 15 minutes to absorb the spices.

Step 3: Wrap The Filling

Lay a wild betel leaf (with the glossy side facing down and the petiole pointing away from you) on a chopping board.

Spoon some filling onto the middle of the leaf. Gently shape the filling using your fingers. Roll the leaf up neatly.

Next, use a skewer to poke a small hole in the middle of the leaf. Tuck the petiole into the hole. Pierce the roll with the skewer, ensuring that you thread through the petiole to secure the wrap.

Repeat these steps until you run out of leaves and the filling.

Step 4: Grill The Rolls

Preheat the oven to 400 degrees F. By giving the oven some time to heat up, you can ensure a stable cooking temperature throughout.

Arrange the beef rolls on a griddle. Then, spray a little oil over them, which prevents them from drying out.

Grill the rolls at 400 degrees F for 15 minutes.

Step 5: Make The Sauce

Mix 3.5 tablespoons (about 50 milliliters) of warm water with 3.5 tablespoons of fish sauce and 5 teaspoons of sugar. Add some garlic, chili pepper, and juice of ½ a lemon. Adjust the spices to taste.

In addition, you can also serve the Bo La Lot with Nuoc Cham, a traditional Vietnamese dip also made from fish sauce. This option will take a little bit longer, but the taste will be worth it.

Step 6: Present The Dish

Place the beef roll skewers onto a serving plate next to the vermicelli noodles and aromatic herbs. When eating, remember to mix the noodles, herbs, and beef rolls well with the sauce. You can also wrap the Bo La Lot with the herbs and dip them in the sauce.

Tips And Tricks

Don’t miss out on the following tips and tricks if you’re looking for a way to take this dish to another level!

When Succulent Beef Meets Herbs

Bo Nuong La Lot perfectly fuses the distinct flavor profile of wild betel leaves with a tasty filling of ground beef, pork, and spices. If you’ve had too many spring or egg rolls and crave something new, this recipe is an absolute must-try!

What was your experience with these delectable and health-giving beef rolls? I’d love to hear your feedback, which will help me to improve the quality of my future posts. Lastly, please like and share today’s recipe, and subscribe to Lacademie’s Youtube channel to check out more Vietnamese dishes!