Bo La Lot - Beef Wrapped in Wild Betel Leaf

Ingredients

• 500 g minced beef (with some fat)
• 100 g minced pork (with some fat)
• 1 tbsp garlic (minced)
• 1 tbsp shallot (minced)
• 3 tbsp lemongrass (minced (fresh white part or frozen))
• 1 tsp salt
• 1 tsp sugar
• 1 tsp chicken stock powder
• 1 tbsp soy sauce (or fish sauce)
• 1 tsp five spice powder (optional)
• 3 tbsp crushed peanuts (plus extra for garnish)
• 35 wild betel leaves (rinsed and patted dry)
• vegetable oil (for brushing and frying)
• 2 stalks spring onion (chopped for scallion oil)

Steps

1. 1

   In a large mixing bowl, combine 500g minced beef and 100g minced pork.

2. 2

   Add 1 tablespoon minced garlic, 1 tablespoon minced shallot, 3 tablespoons minced lemongrass, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon chicken stock powder, and 1 tablespoon soy sauce (or fish sauce).

3. 3

   Add 1 teaspoon five spice powder (optional) and 3 tablespoons crushed peanuts to the meat mixture.

4. 4

   Mix the ingredients thoroughly and set aside to marinate for at least 15 minutes, or cover and refrigerate for a few hours.

5. 5

   Prepare the betel leaves by detaching them from their stems, rinsing gently, and patting them completely dry with a kitchen towel to prevent oil splashing during cooking.

6. 6

   To roll, place a betel leaf on a flat surface with the darker side facing down and the stem pointing away from you. Place about 1 tablespoon of the meat mixture near the tip of the leaf and shape it into a small log.

7. 7

   Roll the leaf tightly toward the stem. When you reach the stem, use a toothpick to punch a small hole in the center of the roll and insert the stem into the hole to secure it.

8. 8

   If oven-roasting: Preheat oven to 375°F (180°C). Brush the rolls thoroughly with vegetable oil to prevent the leaves from burning. Bake for 15-20 minutes, brushing with more oil halfway through.

9. 9

   If pan-frying: Heat oil in a pan over medium heat. Place the rolls in the pan with the secured stem-side down first. Fry for 2.5 to 3 minutes per side until the meat is cooked through.

10. 10

    Prepare scallion oil by stir-frying chopped spring onions in hot oil for about 15 seconds.

11. 11

    Garnish the cooked rolls with the scallion oil and additional crushed peanuts.

Notes

Serve with rice paper, rice vermicelli (bánh hỏi), fresh lettuce, herbs, and anchovy dipping sauce (mắm nêm). If using bánh hỏi, soak in water for 1 minute with a little oil and steam for 5 minutes. The leaves are best when fresh but can be found frozen at Asian grocery stores.

Nutrition per serving

• main
• appetizer
• Vietnamese
• grilled
• pan-fried
• beef
• party food