Chả thịt cuốn lá lốt (pork rolls in wild betel leaves) is a delicious Vietnamese dish consisting of ground pork seasoned with a flavorful mixture of spices and herbs, then wrapped in fragrant wild betel leaves. They’re fried to perfection.
In today’s post, I’ll share with you my simple and easy-to-follow recipe for making chả thịt cuốn lá lốt in the comfort of your kitchen. Follow the detailed instructions, and you’ll have a tasty and authentic Vietnamese dish to enjoy with your friends and family in no time!
Chả Thịt Cuốn Lá Lốt – A Beautiful Blend Of Pork And Herbs
Pork roll in wild betel leaves is one of the finest dishes coming from the Northern region of Vietnam. Over time, these rolls have become a nationwide staple on the dining table of Vietnamese families.
Wild betel leaves (lá lốt in Vietnamese) play a vital role in this delicacy, as the locals will add mince and add them to the pork filling and use whole leaves as the wrapper. These edible leaves impart a distinct aroma and flavor to the meat, which many people describe as slightly peppery.
Not only is this dish a tasty treat, but it also has medicinal properties and helps nourish and strengthen the body, according to folk medicine.
Tools for Making Chả Thịt Cuốn Lá Lốt
Here are the kitchen tools you’ll need to create these yummy pork rolls in wild betel leaves.
Ingredients of Chả Thịt Cuốn Lá Lốt
You might think that chả thịt cuốn lá lốt requires lots of complex ingredients, but it’s quite the opposite. Here’s a list of what you need.
Directions for Preparing Chả Thịt Cuốn Lá Lốt
It’s time to put all the pieces together and make some tasty pork rolls with wild betel leaves!
Step 1: Prepare The Ingredients
Soak the wood ear mushrooms in warm water for 15 to 20 minutes.
Wash the wild betel leaves and let them dry.
Once the mushrooms have softened, mince them.
Mince ⅓ of the wild betel leaves. You should use smaller or torn leaves for this step.
Then, combine the wood ear mushrooms and minced leaves with the ground pork. Season with 1 teaspoon of brown sugar, 1 teaspoon of soup powder, and 1 teaspoon of pepper. Mix well.
Step 2: Make The Pork Rolls
Lay a betel leaf on the chopping board, glossy side facing down.
Spoon the pork filling onto the leaf and carefully roll it up. Use the leaf stem to secure the roll. Repeat this step until you use up all the leaves and filling.
Step 3: Fry The Rolls
Pour a moderate amount of oil into a heated pan. You don’t need to use too much oil, as this dish doesn’t require deep-frying.
Once the oil is heated, add the rolls and fry them on medium-low heat for 5 to 10 minutes or until the leaves darken and stick to the filling.
When the rolls are evenly cooked on all sides, transfer them to a plate lined with paper towels.
Step 4: Serve The Dish
Arrange the rolls on a serving plate and serve them with chili sauce, mayonnaise, or your favorite dipping sauce.
Tips And Tricks
Looking to take your pork rolls to the next level? Don’t miss the useful tips and tricks in this section!
Taste A Special Flavor with Vietnamese Pork Rolls in Wild Betal Leaves
Chả thịt cuốn lá lốt is a perfect choice for family gatherings or a simple and tasty weeknight dinner. You can enjoy these Vietnamese pork rolls as a mouth-watering appetizer or have them with hot steamed rice for a fulfilling meal.
I hope today’s recipe has inspired you to try something new in the kitchen and explore Vietnamese cuisine. If you enjoyed this post, please don’t forget to like, share, and comment. I’d love to hear your thoughts and any tips you might have for making this yummy dish!
Chả Thịt Cuốn Lá Lốt Recipe (Pork Rolls In Wild Betel Leaves)
Equipment
- Pan
- Tongs
- Chopping Board
- Knife
Ingredients
- 12.5 ounces ground pork
- 0.7 ounces wild betel leaves
- 0.7 ounces dried wood ear mushrooms
- 1 teaspoon brown sugar
- 1 teaspoon soup powder
- 1 teaspoon pepper
- Vegetable oil
Instructions
- Soak the wood ear mushrooms in warm water for 15 to 20 minutes.Wash the wild betel leaves and let them dry. Once the mushrooms have softened, mince them.
- Mince ⅓ of the wild betel leaves.
- Combine the wood ear mushrooms and minced leaves with the ground pork. Season it with brown sugar, soup powder, and pepper. Mix well.
- Lay a betel leaf on the chopping board, glossy side facing down. Spoon the pork filling onto the leaf and carefully roll it up.Use the leaf stem to secure the roll.
- Pour a moderate amount of oil into a heated pan. Add the rolls and fry them on medium-low heat for 5 to 10 minutes or until the leaves darken and stick to the filling.
- When the rolls are evenly cooked on all sides, transfer them to a plate lined with paper towels.
- Arrange the rolls on a serving plate and serve them with your favorite dipping sauce. Enjoy!
Video
Notes
- The total time is based on 4 servings.
- Besides pork, you can also use ground beef mixed with minced onion for the filling.
- Adding tofu or egg yolks to the filling are great ways to improve the taste and texture.
- If you have trouble sealing the rolls using the leaf stems, you can use a toothpick instead.
- For crisper rolls, fry them for 10 to 15 minutes on medium heat or until the leaves turn golden brown.
- Make sure that the leaves have dried completely before rolling them, as wet leaves will cause oil splattering during frying.
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.