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

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, bò lá lốt (meat wrapped in betel leaf). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Bò lá lốt (Meat wrapped in betel leaf) is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Bò lá lốt (Meat wrapped in betel leaf) is something that I have loved my whole life. They’re fine and they look wonderful.

One of the most popular food in Vietnam. Betel is widely used in Thailand as a simple wrapper in formiang kham, and as part of the age-old natural stimulant Chien Mahk. We love cooking beef and pork inside the betel leaf, a recipe called "Bo La Lop" which we learned from a local Vietnamese family.

To get started with this particular recipe, we must prepare a few ingredients. You can have bò lá lốt (meat wrapped in betel leaf) using 19 ingredients and 4 steps. Here is how you cook it.

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

Fully known as thit bo nuong la lot (thịt bò nướng lá lốt), this Vietnamese dish includes minced beef mixed with garlic and shallots and some simple spices, wrapped into wild betel leaves. 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 Traditionally ground beef is used, but you can use other ground meats (such as pork or chicken) as well. I decided to combine chicken and beef and it turned. Try this Vietnamese dish of minced beef, wrapped in wild betel leaves grilled over charcoal served with herbs, sauces, and chilies.

Instructions to make Bò lá lốt (Meat wrapped in betel leaf):
  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.

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. Other names for Lá Lốt are: - Botanical Names: Piper sarmentosum Don't get confused with Lá Trâu (Piper betle L.)! Roll up the meat in the leaf, make sure that the length of the meat doesn't exceed the width of the leaf and. Please do not mistake one for another Thịt bò nướng lá lốt ("grilled beef, in lolot leaf") or thịt bò lá lốt ("beef, leaf of lolot"), bò nướng lá lốt is a dish consisting of Vietnamese beef in lolot leaves, which are called "betel" leaves by some English magazines.

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