Beef

Grilled beef wrapped in betel leaf (bò lá lốt)

Name: Grilled beef wrapped in betel leaf (bò lá lốt) recipe
Yield: 4
Ingredients: 1kg beef mince; 100g minced pork fat (from butchers); 100ml oyster sauce; 4 garlic cloves, crushed; 2 lemongrass stalks, white part only, minced; 1 tsp dried chilli flakes; 40.00 ml caster sugar; 40.00 ml fish sauce; 48 betel leaves; 1 iceberg lettuce, leaves separated; 1 bunch Vietnamese mint; 1 bunch mint; Nuoc mam dipping sauce (see note)

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P67 Grilled beef wrapped in betel leaf (bo la lot)

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by Jerry Mai

JERRY MAI, CHEF

Mar 20, 2023

"Bò lá lôt are perfectly wrapped beef parcels in betel leaves. When cooked over a charcoal grill, the smell of grilled betel leaf is incredibly fragrant. These really are a must-have at any barbecue."

1kg beef mince
100g minced pork fat (from butchers)
100ml oyster sauce
4 garlic cloves, crushed
2 lemongrass stalks, white part only, minced
1 tsp dried chilli flakes
2 tbs caster sugar
2 tbs fish sauce
48 betel leaves

To serve

1 iceberg lettuce, leaves separated
1 bunch Vietnamese mint
1 bunch mint
Nuoc mam dipping sauce (see note)

Method

1.

Combine the beef and pork fat in a large bowl and mix well. Add the remaining ingredients except the betel leaves and form the mixture into a ball. Slap the ball against the side of the bowl several times until the mixture no longer sticks to your fingers. Cover with plastic wrap and set aside to rest for 30-60 minutes.
2.

Prepare a charcoal grill or preheat a barbecue grill to high. Place a betel leaf on a chopping board and roll 30-40g of beef mixture in your hands. Place mixture in the centre of the leaf and gently roll into a sausage shape just smaller than the width of the leaf.
3.

Fold in ends of leaf and roll into a tight log, then push a bamboo skewer through the centre to secure leaf and filling. Repeat with remaining filling and betel leaves, pushing four bò lá lôt onto each skewer.
4.

When grill is ready (embers should be glowing red with a small flame on the charcoal), place bò lá lôt on grill and cook, turning occasionally, for 8 minutes or until rolls are firm when squeezed with tongs.
5.

Place the lettuce and herbs on platters in the centre of the table. Divide nuoc mam among dipping bowls. Invite guests to wrap the bò lá lôt and herbs in the lettuce leaves, and dip them in the nuoc mam.