Bo La Lot - Beef Wrapped in Wild Betel Leaf

Dice one medium onion and put it in a mixing bowl.

Add two pounds of ground beef to the mixing bowl.

Season the beef mixture with 1 teaspoon of pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, 1 and 1/2 teaspoon of sugar, 1 and 1/2 teaspoon of chicken powder, 1 teaspoon of fish sauce, 3 teaspoons of fried onions, and 4 teaspoons of crushed peanuts.

Mix everything well and set aside for at least 30 minutes.

Pick the individual betel leaves and wash them in cold water several times.

Lay the leaves flat on a cloth or use paper towels to dry them.

To form the rolls, place a leaf shiny side down with the stem pointing away from you.

Spoon approximately 1 tablespoon of beef mixture onto the bottom edge of the leaf and work it into a sausage shape.

Roll the leaf from the bottom to the top, poke a hole with a toothpick, and use the leaf stem to secure the roll in place.

Repeat this process until all of the beef mixture is used.

Cook the rolls on a grill or in a frying pan with some oil, turning to color all over or until done.

Serve the rolls over rice vermicelli with herbs and lettuce or with a hot bowl of white rice drizzled with scallion oil and crushed peanuts.

Add extra dipping sauce and freshly crushed chili to elevate the flavor.

Equipment Needed

Spice Level:

Dietary

Allergens