Sizzling Bo La Lot Wrapped in Wild Betel Leaves
Aromatic bundles of seasoned ground beef wrapped in peppery wild betel leaves and grilled until the edges crisp and the filling turns smoky and caramelized. Served with rice noodles, fresh vegetables, and tangy dipping sauce, these little flavor bombs are one of Vietnam's most irresistible street food snacks turned into a proper lunch.
Ingredients
- 1 lb ground beef
- 40-50 wild betel leaves (la lot), washed and dried
- 2 stalks lemongrass, minced
- 3 cloves garlic, minced
+ 11 more ingredients
Instructions
Combine the ground beef with lemongrass, garlic, shallots, fish sauce, oyster sauce, sugar, five-spice powder, black pepper, and vegetable oil. Mix thoroughly and let marinate for 15 minutes.
Take one betel leaf and place it glossy-side down on your work surface. Place about 1 tablespoon of the beef mixture near the stem end.
Roll the leaf tightly around the beef, tucking in the sides as you go, forming a neat little cigar shape. Thread multiple rolls onto bamboo skewers to hold them together for grilling.
Cook the rice vermicelli according to package directions, rinse in cold water, and drain well.
Preheat a grill, grill pan, or broiler to high heat. Brush the rolls lightly with oil.
Grill the skewered rolls for 2-3 minutes per side, turning carefully, until the leaves are slightly charred and crispy and the beef inside is cooked through.
Slide the rolls off the skewers and arrange on a platter alongside the vermicelli, lettuce leaves, cucumber, and fresh herbs.
Serve with nuoc cham dipping sauce and crushed peanuts. To eat, wrap a roll with noodles and herbs in lettuce, dip in the sauce, and enjoy.
Nutrition Estimate
Per serving • Estimated by Blinner AI