How to make" Bo la lot" - Beef wrapped in betel leaf |Vietnamese grilled beef rolls

Introduce the dish 'Bo la lot' and its popularity in Vietnam.

Prepare peanuts by turning on the stove and continuously stirring to prevent burning, then set aside to cool.

In a big bowl, combine 300 grams of minced beef and 100 grams of minced pork.

Add 2 tablespoons of sugar, 1/2 tablespoon of fish salt, 5 tablespoons of minced betel leaves, 2 tablespoons of minced onion, 2 tablespoons of minced lemongrass, 2 tablespoons of minced garlic, and 1 tablespoon of five spice powder to the meat mixture.

Mix the meat and seasonings thoroughly and set aside.

Prepare pickled vegetables by slicing carrots and radishes into thin slices, optionally cutting carrots into flower shapes.

In a bowl, combine the sliced vegetables with 4 tablespoons of sugar, 4 to 5 tablespoons of vinegar, and 1 cup of cold water, then mix and set aside.

Roll the beef mixture in betel leaves by placing a leaf on a flat surface with the darker side facing down and the stem pointing out, adding a spoonful of the meat mixture, and rolling it up, folding sides if the leaves are large.

Preheat the oven to 200 degrees Celsius for 10 minutes and spread cooking oil on the rolls before placing them in the oven.

Grill the rolls in the oven at 200 degrees Celsius for 50 minutes, checking after 15 to 20 minutes until done.

Prepare the dipping sauce by mixing 2 tablespoons of sugar, 1 tablespoon of chili, 2 tablespoons of garlic, 1 tablespoon of lemon juice, 2 tablespoons of fish sauce, and 6 tablespoons of warm water.

Microwave a mixture of 3 tablespoons of cooking oil and onion leaves for 1 minute.

Serve the grilled beef rolls with pickled vegetables and rice noodles, garnished with peanuts.

Equipment Needed

Spice Level:

Dietary

Allergens