Bò Cuốn Lá Lốt (Grilled Beef Wrapped in Wild Betel Leaves)

🧂 Ingredients

• 400 g Ground beef(80/20 lean to fat ratio is recommended for flavor and moisture.)
• 40 leaves Wild betel leaves (lá lốt)(Ensure leaves are fresh, pliable, and free of tears. Rinse and pat dry.)
• 2 stalks Lemongrass(Trim tough outer layers, finely mince the tender white and light green parts.)
• 4 cloves Garlic(Finely minced.)
• 2 tbsp Fish sauce(Good quality Vietnamese fish sauce is preferred.)
• 0.5 tsp Five-spice powder
• 0.5 tsp Black pepper(Freshly ground, or to taste.)
• 1 tbsp Vegetable oil(For the marinade and for brushing during grilling.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatic base: Finely mince the tender white and light green parts of the lemongrass stalks and the garlic cloves. If using a food processor, pulse until very fine.

   ⏱️ 5 minutes
2. 2

   Marinate the beef: In a medium bowl, combine the ground beef, minced lemongrass, minced garlic, fish sauce, five-spice powder, black pepper, and 1 tablespoon of vegetable oil. Mix thoroughly with your hands until all ingredients are evenly distributed and the mixture becomes slightly sticky. Cover and let it marinate in the refrigerator for at least 15 minutes, or up to 30 minutes for deeper flavor.

   ⏱️ 20 minutes (including marinating time)
3. 3

   Assemble the rolls: Take one wild betel leaf and place it shiny-side down on a clean surface. Spoon about 1 tablespoon of the marinated beef mixture onto the center of the leaf. Fold the sides of the leaf inwards, then roll it up tightly from the bottom, enclosing the beef completely. Repeat with the remaining leaves and beef mixture. Aim for a firm, compact roll.

   ⏱️ 15 minutes
4. 4

   Cook the rolls: Preheat your grill to medium-high heat (approximately 200-230°C / 400-450°F). Alternatively, you can pan-fry them in a lightly oiled skillet over medium-high heat. Lightly brush the rolls with a little vegetable oil to prevent sticking and promote even browning. Place the rolls on the preheated grill or skillet. Grill for about 5-7 minutes per side, turning occasionally, until the beef is cooked through and the betel leaves are slightly charred and fragrant. The beef should be firm to the touch and have a nice browned exterior.

   ⏱️ 10-15 minutes
5. 5

   Serve: Arrange the grilled Bò Cuốn Lá Lốt on a platter. Serve hot with traditional accompaniments such as rice vermicelli noodles, fresh herbs (mint, basil, cilantro), nuoc cham (Vietnamese dipping sauce), and thinly sliced cucumbers.

💡 Pro Tips

• ✓The distinctive aroma of wild betel leaves (lá lốt) is key to this dish. If unavailable, large grape leaves can be a substitute, though the flavor will differ.
• ✓Ensure the rolls are wrapped tightly to prevent the beef from falling out during cooking and to maintain a compact shape.
• ✓Grilling over charcoal imparts the most authentic smoky flavor, but a gas grill or stovetop pan works well too.
• ✓For a deeper flavor, marinate the beef for up to an hour.

🔄 Variations

• Substitute ground pork for ground beef.
• Pan-fry the rolls in a skillet with a little oil until golden brown and cooked through.
• Add a pinch of sugar to the marinade for a touch of sweetness.

🥗 Nutrition

Per serving