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Grilled Beef Wrapped In Betel Leaves Recipe

Grilled Beef Wrapped In Betel Leaves (Bò Nướng Lá Lốt)

Grilled beef wrapped in betel leaves is a healthy Vietnamese dish with a unique flavor coming from the blend of herbs and meat. Let's give it a try right away!
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Course: Appetizer, Main Course, Side Dish
Cuisine: Vietnamese
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 926kcal

Ingredients

  • 10.5 ounces (300 grams) ground beef
  • 7 ounces (200 grams) ground pork
  • 35 wild betel leaves
  • 0.5 onion, minced
  • 0.5 ounces (15 grams) garlic, minced
  • 0.9 ounces (25 grams) lemongrass, minced
  • 1.8 ounces (50 grams) roasted peanuts
  • 1.8 ounces (50 grams) Vietnamese scallions and oil garnish
  • 2 tablespoons five-spice powder
  • 2 tablespoons white sesame seeds
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 tablespoon ground pepper
  • 1 tablespoon red pepper powder
  • 1 tablespoon soup powder

For serving

  • 1.1 pounds (500 grams) vermicelli noodles
  • Herbs: Beefsteak plant, fish mint, peppermint, Thai basil
  • Vietnamese pickled carrots and daikon
  • Dipping sauce: Fish sauce, minced garlic, chili pepper, sugar, and lime juice.

Instructions 

  • Rinse the herbs and vegetables, then drain them well.
  • Keep one part of the wild betel leaves' petioles (stems) intact.
    Rinse Herbs And Vegetables
  • In a mixing bowl, combine the ground beef and ground pork.
  • Add the onion, minced lemongrass, roasted peanuts, and Vietnamese scallions and oil garnish.
  • 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.
    Season The Mixture With Salt
  • 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.
  • 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.
    Wrap The Filling
  • Repeat these steps until you run out of leaves and the filling.
    Repeat These Steps
  • Preheat the oven to 400 degrees F.
  • Arrange the beef rolls on a griddle.
  • Spray a little oil over them.
    Grill The Rolls
  • Grill the rolls at 400 degrees F for 15 minutes.
    Spray Little Oil Over Them
  • Mix warm water with fish sauce and sugar. Add some garlic, chili pepper, and lemon juice. Adjust the spices to taste.
  • Place the beef roll skewers onto a serving plate next to the vermicelli noodles and aromatic herbs.
  • Enjoy!
    Place Beef Roll Skewers

Video

Notes

  • The total time is estimated based on 4 servings of Bo Nuong La Lot.
  • If you feel like the rolls need a bit more or less of certain spices, feel free to make your own adjustment.
  • If you're a fan of Vietnamese fresh spring rolls, you can create a version of this treat with Bo Nuong La Lot as the filling.
  • If you have time, you can go the traditional route and grill your beef rolls over hot charcoal to impart them with a little smokiness.
  • Frying is another viable option. However, you might find that the rolls are a bit greasy.

Nutrition

Calories: 926kcal | Carbohydrates: 119g | Protein: 32g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 2109mg | Potassium: 710mg | Fiber: 5g | Sugar: 4g | Vitamin A: 671IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 7mg