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

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. Slowly and tightly roll the leaf from tip to base. Fragrantly seasoned grilled rolls of beef wrapped up in wild betel leaf (lá lốt) are a favorite Vietnamese snack that's great with cold beer or white wine.

Bò lá lốt (Meat wrapped in betel leaf) instructions

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..

When the rolls are cooking, the perfume of Piper sarmentosum is mesmerizing and fills the room. Shiny on one side and matted on the other, the soft, pliable leaves don't have Bò lá lốt is a Vietnamese dish consisting of ground beef that is combined with spices and onions before it is wrapped in lolot leaves (occasionally known as wild betel). The rolls are then grilled over charcoal, and they are traditionally served together with rice noodles, rice paper, lettuce, herbs, pickles, and dipping sauces. Bo la lot is a Vietnamese dish of minced beef, wrapped in wild betel (la lot) leaves, grilled over charcoal, and eaten wrapped in rice paper and dressed with herbs, sauces, and chilies. Little did I know, apart from finding it on the day before I left, there was an excellent bo la lot restaurant just down the road from where I was staying in.