Bo La Lot (Vietnamese Beef Wrapped In Betel Leaf) Recipe
About Bo La Lot (vietnamese Beef Wrapped In Betel Leaf) Recipe:
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.
- 30 mins
- 12 Ingredients
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
- 30-35 wild betel leaves
- As required Fresh Asian herbs or lettuce
- As required Fluffy rice vermicelli
- As required Dipping sauce: anchovy fish sauce
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* 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
How to Make Bo La Lot (vietnamese Beef Wrapped In Betel Leaf) Recipe
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.
Cut off the piper betel leaves from the stems, rinse every leaf gently and one by one, and pat dry.
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.
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
Ll be able to conjointly fry them in an exceedingly pan with some oil for 2-3 minutes on either side on medium heat.
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.