Recipe: Appetizing Bò lá lốt (Meat wrapped in betel leaf)

Bò lá lốt (Meat wrapped in betel leaf). 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. Bo La Lot or Vietnamese Grilled Beef in Betel Leaves is a very popular street food in Vietnam.

This bo la lot recipe or ground beef wrapped in betel leaves is a traditional Vietnamese dish that Bo La Lot is ground beef wrapped in La Lot or Betel leaves. Lay your betel leaf flat on a plate with the matte side up. Pick large betel leaves to wrap the meat, small ones will be chopped into small pieces to mix with grinded beef. You can have Bò lá lốt (Meat wrapped in betel leaf) using 19 ingredients and 4 steps. Here is how you cook that.

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

1. You need of Meats.
2. It's 500 g of ground beef.
3. It's 100 g of ground pork (fatty is OK).
4. It's of Optional: Substitute with 600g ground meat substitute, like Beyond Beef.
5. You need of Seasonings.
6. It's 1 of shallot, minced.
7. It's 3 tbsp of lemongrass, minced and pounded.
8. Prepare 1 tbsp of minced garlic.
9. It's 3 tbsp of crushed roasted peanuts.
10. Prepare 4 tsp of soy sauce (Maggi seasoning) or 1 tbsp fish sauce.
11. Prepare 1 tsp of salt.
12. Prepare 1 tsp of five spice powder.
13. Prepare 1 tsp of sugar.
14. Prepare 1 tsp of mushroom powder (chicken bouillon could work).
15. Prepare of Optional: 1/2 tbsp Vietnamese spiced liquor (rượu mai quế lộ).
16. You need of Garnish.
17. Prepare 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.

Take a spoon of meat to leave it in the. Wild betel leaf ("Lá Lốt" in Vietnamese), also known as lolot leaf, is "wild", growing naturally in Vietnamese family gardens, without any It is a favorite dish in family meals, especially for children, since the wraps of finely seasoned beef in betel leaf is usually fried and children love all crispy things. Be sure to coat the leaves in a thin layer of oil, if you did not roll them. Detach betel leaves from the stems, rinse each leaf gently and individually and pat dry.

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

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 roll, place the leaf on a flat surface with the shiny darker side facing down and the stem pointing out. Roll over and stop when you nearly. 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. Betel is widely used in Thailand as a simple wrapper in formiang kham, and as part of the age-old natural stimulant Chien Mahk.