Bò nướng lá lốt (grilled beef wrapped in wild betel leaves) showcases the love of Vietnamese cuisine for tasty rolls. 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. 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 Bò Nướng Lá Lốt
Lá lốt (lolot or wild betel leaves) is a special ingredient featuring 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, like this Vietnamese grilled beef wrapped in wild betel leaves that smells and tastes unlike any other.
Bò nướng lá lốt, in Vietnam, is an irreplaceable part of a multi-course delicacy called Bò 7 Món (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 to Prepare Bò Nướng Lá Lốt
Let’s start with preparing all the necessary tools for making these grilled beef rolls.
Bò Nướng Lá Lốt Ingredients
Since this is a Vietnamese recipe, you might need to go to an Asian store/market to get all the needed ingredients, such as:
For Serving
How to Make Bò Nướng Lá Lốt
Are you ready to cook? I’m sure you are! Let’s start making some delicious Bo Nuong La Lot with these 6 steps.
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 10.5 ounces of ground beef and 7 ounces of ground pork. Then add the mixture of:
After that, season the mixture with:
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 you thread through the petiole to secure the wrap.
Repeat these steps until you run out of leaves and the filling.
Note
When piercing the rolls with a skewer, you should keep some space between them to help them cook evenly.
Step 4: Grill The Rolls
Preheat the oven to 400°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°F for 15 minutes.
Note
If you have a small oven as I do, don’t try to fit all the skewers in at once. Instead, grill them in multiple batches.
Step 5: Make The Sauce
To prepare the dipping sauce, mix these components in a bowl, such as:
Adjust the spices to taste.
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 these grilled rolls with the herbs and dip them in the sauce.
Tips And Tricks for Making Bò Nướng Lá Lốt
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 in Bò Nướng Lá Lốt
These Vietnamese grilled beef in wild betel leaves perfectly fuse the distinct flavor profile of the leaves with a tasty filling of meat 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 our page to check out more Vietnamese dishes!
Bò Nướng Lá Lốt (Grilled Beef Wrapped in Wild Betel Leaves)
Equipment
- Oven
- Mixing Bowl
- Food Prep Gloves
- Bamboo Skewers
- Chopping Board
Ingredients
- 10.5 ounces ground beef
- 7 ounces ground pork
- 35 wild betel leaves
- 0.5 onion, minced
- 0.5 ounces garlic, minced
- 0.9 ounces lemongrass, minced
- 1.8 ounces roasted peanuts
- 1.8 ounces 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 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.
- 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.
- 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.
- Repeat these steps until you run out of leaves and the filling.
- Preheat the oven to 400°F. Arrange the beef rolls on a griddle. Spray a little oil over them.
- Grill the rolls at 400°F for 15 minutes.
- 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!
Video
Notes
- The total time is estimated based on 4 servings of bò nướng lá lốt
- 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 try the filling to these grilled beef as the filling for your spring rolls.
- 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
Richie
Content Writer
Expertise
Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert
Education
Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam
Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam
Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.
Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.