Easiest Way to Prepare Tasty Bò lá lốt (Meat wrapped in betel leaf)

Bò lá lốt (Meat wrapped in betel leaf). In a large bowl, mix together the beef, speck, pepper, salt, sugar, chicken stock, garlic, shallot, lemongrass, five. 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.

Provide of ground pork (fatty is OK). Lay the leaves flat on a cloth to dry. To assemble the rolls, place the betel leaves, shiny side-down on a work surface. You can cook Bò lá lốt (Meat wrapped in betel leaf) using 19 ingredients and 4 steps. Here is how you cook it.

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

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

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. 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.

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..

We love cooking beef and pork inside the betel leaf, a recipe called "Bo La Lop" which we learned from a local Vietnamese family. Bo la lot is beef wrapped in betel leaves which are typically grilled over a charcoal flame and is served as part of bo bay mon (seven courses of beef), with bun (vermicilli noodles), wrapped in lettuce rolls, wrapped in rice paper as a spring roll, or served on it's own as appetizers. 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.