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Grilled Beef Wrapped In Betel Leaves Recipe

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

Bò nướng lá lốt (grilled beef wrapped in wild 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!
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Course: Appetizer, Main Course
Cuisine: Vietnamese
Keyword: Bò Nướng Lá Lốt, Vietnamese Grilled Beef Wrapped in Wild Betel Leaves
Level of Difficulty: Medium
Dietary Preference: Dairy-Free, Keto, Paleo
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 926kcal

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.
US Customary - Metric

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°F. Arrange the beef rolls on a griddle. Spray a little oil over them.
    Grill The Rolls
  • Grill the rolls at 400°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 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

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