Cherry & Dennis Helper Habitat

Vietnamese Bo La Lot Leaf-Wrapped Beef

越式蒟葉包牛肉

Vietnamese Bo La Lot Leaf-Wrapped Beef — finished dish

Total time: 55 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Fragrant wild betel leaves wrap grilled minced beef and aromatics.

01

Ingredients

Main ingredients

500 g minced beef
35 large leaves wild betel leaves
1 stalk lemongrass
2 shallots
2 cloves garlic

Beef seasoning

1.5 tbsp fish sauce
1 tsp sugar
1/2 tsp black pepper
1 tbsp neutral oil

Dipping sauce

2 tbsp lime juice
1 tbsp fish sauce
2 tbsp water

Vietnamese Bo La Lot Leaf-Wrapped Beef — ingredients

02

Tools

knife and chopping board
mixing bowl
skewers
grill pan
basting brush
tongs
food thermometer

Vietnamese Bo La Lot Leaf-Wrapped Beef — tools

03

Steps

Vietnamese Bo La Lot Leaf-Wrapped Beef — 1. Wash wild betel leaves and dry each leaf carefully.

Step 1

1. Wash wild betel leaves and dry each leaf carefully.

Wash wild betel leaves and dry each leaf carefully.

Vietnamese Bo La Lot Leaf-Wrapped Beef — 2. Trim lemongrass to the tender inner core and mince it finely.

Step 2

2. Trim lemongrass to the tender inner core and mince it finely.

Trim lemongrass to the tender inner core and mince it finely.

Vietnamese Bo La Lot Leaf-Wrapped Beef — 3. Mince shallots and garlic.

Step 3

3. Mince shallots and garlic.

Mince shallots and garlic.

Vietnamese Bo La Lot Leaf-Wrapped Beef — 4. Mix beef, lemongrass, shallots, garlic, fish sauce, sugar and pep

Step 4

4. Mix beef, lemongrass, shallots, garlic, fish sauce, sugar and pep

Mix beef, lemongrass, shallots, garlic, fish sauce, sugar and pepper.

Vietnamese Bo La Lot Leaf-Wrapped Beef — 5. Place a small spoonful of beef on the dull side of each leaf.

Step 5

5. Place a small spoonful of beef on the dull side of each leaf.

Place a small spoonful of beef on the dull side of each leaf.

Vietnamese Bo La Lot Leaf-Wrapped Beef — 6. Roll leaves tightly around the meat and secure several rolls on a

Step 6

6. Roll leaves tightly around the meat and secure several rolls on a

Roll leaves tightly around the meat and secure several rolls on a skewer.

Vietnamese Bo La Lot Leaf-Wrapped Beef — 7. Mix lime juice, fish sauce and water for the dipping sauce.

Step 7

7. Mix lime juice, fish sauce and water for the dipping sauce.

Mix lime juice, fish sauce and water for the dipping sauce.

Vietnamese Bo La Lot Leaf-Wrapped Beef — 8. Brush the grill pan lightly with oil and heat to medium.

Step 8

8. Brush the grill pan lightly with oil and heat to medium.

Brush the grill pan lightly with oil and heat to medium.

Vietnamese Bo La Lot Leaf-Wrapped Beef — 9. Grill the leaf rolls in one layer for 4 minutes.

Step 9

9. Grill the leaf rolls in one layer for 4 minutes.

Grill the leaf rolls in one layer for 4 minutes.

Vietnamese Bo La Lot Leaf-Wrapped Beef — 10. Turn and cook another 4 to 5 minutes until leaves are lightly cha

Step 10

10. Turn and cook another 4 to 5 minutes until leaves are lightly cha

Turn and cook another 4 to 5 minutes until leaves are lightly charred.

Vietnamese Bo La Lot Leaf-Wrapped Beef — 11. Check the thickest minced-beef centre reaches 71°C.

Step 11

11. Check the thickest minced-beef centre reaches 71°C.

Check the thickest minced-beef centre reaches 71°C.

Vietnamese Bo La Lot Leaf-Wrapped Beef — 12. Slide cooked rolls off skewers and serve hot with dipping sauce.

Step 12

12. Slide cooked rolls off skewers and serve hot with dipping sauce.

Slide cooked rolls off skewers and serve hot with dipping sauce.

Common mistakes

Large beef fillings stay raw in the middle.
Wet leaves steam and tear instead of grilling.
Wild betel leaf is not the same as chewing betel nut.

Tips

Make small even rolls and verify the minced beef reaches 71°C.