Bò Lá Lốt (Grilled Beef Wrapped in Betel Leaves)

🧂 Ingredients

• 400 g Ground beef(Preferably 80/20 lean to fat ratio for juiciness.)
• 40 leaves Wild betel leaves (lá lốt)(These are essential for the authentic flavor and aroma. If unavailable, large grape leaves can be a substitute, but the flavor will differ significantly.)
• 2 stalks Lemongrass(Trim off tough outer layers and the very top green part. Use only the tender white and light green inner core.)
• 3 medium Shallots(Peeled and roughly chopped.)
• 2 tbsp Fish sauce(A good quality Vietnamese fish sauce is recommended.)
• 1/2 tsp Five-spice powder
• 1/4 tsp Black pepper(Freshly ground, to taste.)
• 1 tbsp Cooking oil(For sautéing aromatics, optional but recommended for deeper flavor.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Finely mince the tender inner parts of the lemongrass stalks and the peeled shallots. You can also pulse them in a food processor until finely chopped.

   ⏱️ 5 minutes
2. 2

   Sauté aromatics (optional but recommended): Heat 1 tbsp of cooking oil in a small pan over medium heat. Add the minced lemongrass and shallots and sauté until fragrant and lightly golden, about 2-3 minutes. Let cool slightly.

   ⏱️ 3 minutes
3. 3

   Make the beef mixture: In a medium bowl, combine the ground beef, sautéed (or raw minced) lemongrass and shallots, fish sauce, five-spice powder, and black pepper. Mix thoroughly with your hands until all ingredients are well incorporated and the mixture is slightly sticky. This helps the mixture hold its shape when rolled.

   ⏱️ 5 minutes
4. 4

   Prepare the betel leaves: Gently wash and pat dry the wild betel leaves. If the stems are thick, you can trim them off. If the leaves are very large, you can cut them in half.

   ⏱️ 2 minutes
5. 5

   Assemble the rolls: Place a portion of the beef mixture (about 1 tablespoon) onto the dull side of a betel leaf, near the stem end. Fold the sides of the leaf inward, then roll it up tightly from the stem end towards the tip, similar to making a small cigar. Ensure the seam is tucked underneath.

   ⏱️ 15 minutes
6. 6

   Prepare for grilling: Preheat your grill (charcoal is traditional and highly recommended for smoky flavor) to medium-high heat (around 200-230°C / 400-450°F). Alternatively, you can use a grill pan on the stovetop or broil in the oven.

7. 7

   Grill the rolls: Place the Bò Lá Lốt seam-side down on the hot grill. Grill for about 5-6 minutes per side, or until the beef is nicely browned, slightly charred, and cooked through. The leaves will become slightly wilted and smoky.

   ⏱️ 10-12 minutes
8. 8

   Serve: Remove from grill and serve immediately. Bò Lá Lốt is traditionally enjoyed with rice vermicelli noodles, fresh herbs (like mint, cilantro, Thai basil), lettuce for wrapping, and a side of Nuoc Cham (Vietnamese dipping sauce) or a peanut dipping sauce.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Wild betel leaves (lá lốt) are crucial for the authentic, slightly peppery and aromatic flavor. They are not the same as regular betel leaves used for chewing.
• ✓Grilling over charcoal imparts a distinct smoky flavor that is highly desirable. If using a stovetop grill pan, ensure good ventilation.
• ✓For an even richer flavor, you can add a teaspoon of shrimp paste to the beef mixture.
• ✓Serve with a variety of fresh herbs and crisp lettuce leaves, allowing diners to create their own wraps.
• ✓Don't overcook the beef, as it can become dry. Aim for a juicy, cooked-through result.

🔄 Variations

• Use ground pork instead of beef for a different flavor profile.
• For a vegetarian option, use finely crumbled firm tofu mixed with sautéed mushrooms and the same seasonings, wrapped in betel leaves.

🥗 Nutrition

Per serving