Easiest Way to Make Appetizing Bò lá lốt (Meat wrapped in betel leaf)

Bò lá lốt (Meat wrapped in betel leaf). Be sure to coat the leaves in a thin layer of oil, if you did not roll them tightly enough. Detach betel leaves from the stems, rinse each leaf gently and individually and pat dry. To roll, place the leaf on a flat surface with the shiny darker side facing down and the stem pointing out.

Here is how you achieve it. The ingredients needed to prepare Bò lá lốt (Meat wrapped in betel leaf): Prepare of Meats. Provide of ground pork (fatty is OK). You can have Bò lá lốt (Meat wrapped in betel leaf) using 19 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Bò lá lốt (Meat wrapped in betel leaf)

1. It's of Meats.
2. Prepare 500 g of ground beef.
3. Prepare 100 g of ground pork (fatty is OK).
4. It's of Optional: Substitute with 600g ground meat substitute, like Beyond Beef.
5. Prepare of Seasonings.
6. Prepare 1 of shallot, minced.
7. You need 3 tbsp of lemongrass, minced and pounded.
8. You need 1 tbsp of minced garlic.
9. It's 3 tbsp of crushed roasted peanuts.
10. Prepare 4 tsp of soy sauce (Maggi seasoning) or 1 tbsp fish sauce.
11. It's 1 tsp of salt.
12. It's 1 tsp of five spice powder.
13. You need 1 tsp of sugar.
14. It's 1 tsp of mushroom powder (chicken bouillon could work).
15. It's of Optional: 1/2 tbsp Vietnamese spiced liquor (rượu mai quế lộ).
16. You need of Garnish.
17. You need of Crushed roasted peanuts.
18. It's of Scallions sautéed in a bit of oil (or nuked in the microwave).
19. Prepare of Mixed fish sauce or vegan substitute.

Lay the leaves flat on a cloth to dry. To assemble the rolls, place the betel leaves, shiny side-down on a work surface. Working one at a time, place a small spoonful of the meat mixture on the betel leaf and roll up to enclose the meat. You can leave the sides open which will give the meat a smoky flavour or you can enclose the meat in the leaf which will leave it slightly juicier.

Bò lá lốt (Meat wrapped in betel leaf) step by step

1. Mix your meat with seasonings thoroughly, and then roll approximately 3-4 teaspoons of the mixture in each betel leaf..
2. In a preheated air-fryer, cook in small batches at 375 degrees Fahrenheit for 8 minutes or until meat mixture is cooked. Be sure to coat the leaves in a thin layer of oil, if you did not roll them tightly enough. Five minute usually works for vegan mixtures..
3. In an oven preheated to 375, baking them on a rack (or skewered on a stick), you may need 10 minutes..
4. On a pan on medium heat with a bit of vegetable or canola oil, you can pan fry them to completion as well. The picture of the end-result has half of the rolls pan-fried, and the other half in an air-fryer..

Betel is widely used in Thailand as a simple wrapper in formiang kham, and as part of the age-old natural stimulant Chien Mahk. In Vietnam, betel leaf is cooked (often over charcoal) which brings out more flavor. We love cooking beef and pork inside the betel leaf, a recipe called "Bo La Lop" which we learned from a local Vietnamese family. Bò Lá Lốt (Beef Wrapped in Wild Betal Leaves) To assemble the rolls, take one betel leaf and place it shiny side down. Scoop out about ¾ tablespoon of the beef mixture and shape it towards the center of the leaf in a row.