Bò lá lốt (Meat wrapped in betel leaf)

February 11, 2022
0 Ratings
Photo by yuelogy
  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

This dish uses betel leaf, a leaf often found in Indian or Vietnamese/Southeast Asian grocery stores. It is a dish typically found in the "7 Beef Dishes" (Bò 7 món) meal series, which, as the name suggests, is a Vietnamese classic omakase-esque meal set that comes with 7 traditionally-set preparations of beef.

This is usually served with vermicelli, vegetables, and fish sauce (nuoc mam) or used in spring rolls.

What You'll Need
  • 500 grams ground beef
  • 100 grams ground pork
  • 1 shallot, minced
  • 3 tablespoons lemongrass, finely minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon fish sauce
  • 1 teaspoon salt
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon sugar
  • 1 teaspoon powdered chicken bouillon
  • 1/2 tablespoon OPTIONAL: Vietnamese spiced liquor (aka rượu mai quế lộ)
  • Betel leaves
  • 1/4 cup roasted peanuts, lightly crushed
  • 1 bunch scallions, chopped.
  • 1/4 cup olive oil
  1. Preheat oven to 375, and line a baking sheet with aluminum foil.
  2. Make scallion oil: Heat olive oil in a small saucepot until almost smoking, turn off-heat, and toss scallions in.
  3. Mix ground meat with shallots, lemongrass, garlic, fish sauce, salt, Chinese five-spice powder, sugar, bouillon, and spiced liquor if you have it. If not, omit completely. Mix enough until the mixture is homogenous, but do not overmix.
  4. Taking about 1 tablespoon at a time, place onto a betel leaf and roll. Meat should be slightly sticking out of both sides. Place onto a baking sheet seam-side down.
  5. Bake leaf rolls for about 10 minutes, turning the rolls halfway during the cooking process.
  6. Move rolls to a plate to serve, garnish with peanuts and scallion oil.

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