Grilled Beef Wrapped in Betel Leaves (Bo La Lot) is a specialty of Vietnam, especially popular in the South. The dish is made from minced beef, marinated with rich spices, wrapped in fresh betel leaves, and then grilled over charcoal. The fragrant aroma of betel leaves combined with the sweetness of beef, the richness of fat, and the spicy flavor of fish sauce create an unforgettable taste.
What is Bo La Lot?
The origin of Bo La Lot can be traced back to dolma, a Middle Eastern dish made by wrapping meat, rice, and various leaves in grape leaves. When introduced to Vietnam, due to the lack of grape leaves, Vietnamese people creatively replaced them with betel leaves, a unique aromatic leaf of this land. Over time, the dish has been transformed and become a characteristic dish of Vietnamese cuisine.
To make Bo La Lot, the beef is minced, marinated with spices such as onion, garlic, pepper, sugar, fish sauce, and oyster sauce. Then, the meat filling is tightly wrapped in betel leaves and grilled over charcoal until golden brown. The dish is enjoyed with fresh vegetables, rice paper, and dipped in a spicy and salty fish sauce. The spicy flavor of fish sauce combined with the sweetness of the meat and the aroma of betel leaves creates a harmonious and unforgettable flavor.
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Although originating from a foreign dish, Bo La Lot has become a familiar and beloved dish throughout the country. With its simple preparation and easily found ingredients, anyone can make this dish at home. The unique flavor of the dish has conquered even the most discerning diners.
Bo La Lot Recipe
Bo La Lot is a beloved Vietnamese dish, especially popular in the South. Grilled over charcoal, this dish offers a delightful combination of flavors and textures. If you’re looking for a unique and delicious recipe to impress your guests, give this one a try.
Ingredients
- 250g ground beef (with some pork fat)
- 3 lemongrass stalks
- 1 handful of roasted peanuts
- 15-20 betel leaves
- Lettuce, Vietnamese coriander, other herbs
- Star fruit, green mango, cucumber, pineapple
- Fresh rice noodles
- For the dipping sauce: fermented fish sauce, pineapple, chili, lime
Seasonings
- White sugar
- Ground black pepper
- MSG (optional)
- Honey
Marinating the beef
To ensure the grilled beef with betel leaves is flavorful and aromatic, the marinating step is crucial. This is a very important step as it directly affects the taste of the dish. First, peel the shallots and slice them. Peel and crush the garlic. Cut the lemongrass into small pieces. Then mix the shallots, garlic, and lemongrass together and mince them before adding them to the beef and mixing well.
To make the beef flavorful and ensure all the spices are well-combined and the meat is not dry when grilled, we marinate the meat with the following ratio: 1.5 teaspoons of black pepper, 1.5 teaspoons of sugar, half a teaspoon of MSG, 1.4 teaspoons of MSG, 1 teaspoon of honey. Mix everything well and marinate the beef for 15-20 minutes. Add some roasted and crushed peanuts and mix well.
Preparing the accompanying vegetables
No meal of grilled beef and betel leaves is complete without fresh vegetables. For this dish, you’ll need lettuce, which should be washed thoroughly and cut into bite-sized pieces. Pineapple should be sliced thinly, and cucumbers cut into long chunks for easy wrapping in rice paper.
Green mangoes require a bit more preparation. Slice them thinly and soak them in a salt solution to reduce their bitterness.
Wrapping and grilling
To wrap the beef: Wash the betel leaves and place them on a clean cutting board or plate. Place a portion of the marinated beef on the back of the leaf and roll it up tightly. To secure the roll, use a toothpick or the stem of the betel leaf to pierce it.
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For grilling: Charcoal is the best fuel for grilling this dish. Once the charcoal is hot, place the grill grate over it and begin grilling the wrapped beef. Grill for approximately 6-9 minutes, or until the beef is cooked through. Be sure to turn the rolls frequently to prevent burning and ensure even cooking.
Making the dipping sauce
No grilled beef and betel leaves dish is complete without a flavorful dipping sauce. To make the dipping sauce, start by peeling and grating half a pineapple. In a bowl, combine 150ml of fermented fish sauce with the grated pineapple. Add 1-1.5 teaspoons of sugar, the juice of 1 lime, and 2 finely chopped chili peppers. Mix all the ingredients together until well combined.
To serve, arrange the grilled beef rolls on a platter. Top with roasted peanuts, fresh herbs, and a few strands of rice noodles. To enjoy, wrap the grilled beef, herbs, and rice noodles in a rice paper roll and dip it into the flavorful sauce.
Bo La Lot is a beloved dish that is easy to enjoy. The combination of grilled beef, fragrant betel leaves, fresh herbs, and a tangy dipping sauce creates a truly unforgettable flavor. The addition of fresh vegetables like cucumber and green mango helps to balance the richness of the dish.
With its enticing aroma and delicious taste, this dish is sure to impress your family and friends. It’s also a healthy and satisfying meal that can be enjoyed as part of a balanced diet.
