Bo La Lot (Vietnamese Beef Wrapped In Betel Leaf) Recipe

Name: Bo La Lot (vietnamese Beef Wrapped In Betel Leaf) Recipe
Total time: 30 min
Yield: 1
Cuisine: Vietnamese

Recipe By Slurrp

This recipe is neither raw nor deep-fried but flamed on an open grill to soften the exterior and infuse the betel leaf's peppery aroma into the ground beef inside.Easy and quick recipe to prepare.Prepare with healthy nutrient ingredient.Healthy meal.Taste is also good.

22 Rating - Rate

Non Vegdiet

30minstotal

10minsPrep

20minsCook

ingredients serve

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Ingredients For Bo La Lot (Vietnamese Beef Wrapped In Betel Leaf) Recipe

100 gram minced/sliced beef
100 gram minced speck/pork
1 teaspoon Each
1 tablespoon minced garlic and shallot, each
3 tablespoon minced lemongrass
1 tablespoon soy sauce/ fish sauce
1 teaspoon Optional: ( five spice
3 tablespoon crushed roasted peanuts
30 wild betel leaves
Fresh Asian herbs or lettuce
Fluffy rice vermicelli
Dipping sauce: anchovy fish sauce

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Directions : Bo La Lot (Vietnamese Beef Wrapped In Betel Leaf) Recipe

STEP 1.Take an oversized bowl, combine the meat, speck, pepper, salt, sugar, chicken broth, garlic, shallot, lemongrass, five-spice powder, and peanuts. Set it aside for half-hour.

STEP 2.Cut off the piper betel leaves from the stems, rinse every leaf gently and one by one, and pat dry.

STEP 3.To roll place the leaf on a flat surface with the shiny darker aspect facing down and also the stem stating. Take one tbsp of meat close to the tip of the leaf and form nicely. Roll over and stop once you nearly reach the stem. Place a small hole with a skewer/ strip within the middle of the roll. Then insert the stem into the opening to secure them.

STEP 4.You can insert a couple of beef rolls into the skewer and grill on charcoal or within the kitchen appliance at 180°c/375°c for 15-20 minutes. Keep in mind to brush the rolls with a bit of vegetable oil before and through the cooking so that they won’t dry up. As an alternative, you

STEP 5.Ll be able to conjointly fry them in an exceedingly pan with some oil for 2-3 minutes on either side on medium heat.

STEP 6.Garnish with some crushed peanuts and scallion oil. Serve with rice alimentary paste or wrap and roll with contemporary herbs and paper. The anchovy dipping sauce is usually recommended.

Nutrition
value

609

calories per serving

39 g Fat47 g Protein19 g Carbs4 g FiberOther

Current Totals

39 g Fat
47 g Protein
19 g Carbs
4 g Fiber

MacroNutrients

Carbs
19 g
Protein
47 g
Fiber
4 g

Fats

Fat
39 g

Vitamins & Minerals

Calcium
75 mg
Iron
9 mg
Vitamin A
10 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
12 mg
Vitamin B6
1 mg
Vitamin B9
94 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
177 mg
Manganese
3 mg
Phosphorus
534 mg
Selenium
46 mcg
Zinc
9 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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