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

Bò lá lốt (Meat wrapped in betel leaf). Betel is widely used in Thailand as a simple wrapper in formiang kham, and as part of the age-old natural stimulant Chien Mahk. We love cooking beef and pork inside the betel leaf, a recipe called "Bo La Lop" which we learned from a local Vietnamese family. A tasty grilled dish to make for your next summer cook-out.

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. Thịt bò nướng lá lốt ("grilled beef, in lolot leaf") or thịt bò lá lốt ("beef, leaf of lolot"), bò nướng lá lốt is a dish consisting of Vietnamese beef in lolot leaves, which are called "betel" leaves by some English magazines. You can cook Bò lá lốt (Meat wrapped in betel leaf) using 19 ingredients and 4 steps. Here is how you achieve that.

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

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

The leaves smell spicy but have a medicinal taste. Please do not mistake one for another Bo la lot is a Vietnamese dish of minced beef, wrapped in piper lolot leaves, then grilled over charcoal. Fully known as thit bo nuong la lot (thịt bò nướng lá lốt), this Vietnamese dish includes minced beef mixed with garlic and shallots and some simple spices, wrapped into wild betel leaves. Other names for Lá Lốt are: - Botanical Names: Piper sarmentosum/ Charvica Sarmentosa/Piper difusum - English: Wild Betel Leaf - Indonesian The leaves contain high in antioxidant and can be used as a herbal medicine for asthma and cough.

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..

If you live in Winnipeg and wonder where you can. Try this Vietnamese dish of minced beef, wrapped in wild betel leaves grilled over charcoal served with herbs, sauces, and chilies. When wrapped in la lot leaves, the beef filling will be lightly infused with a mild peppery fragrance. Bo La Lot can be enjoyed as an appetizer or a main dish. The most common way to use piper lolot leaves in Vietnam is to wrap meat rolls.