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

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, bò lá lốt (meat wrapped in betel leaf). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Bò lá lốt (Meat wrapped in betel leaf) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Bò lá lốt (Meat wrapped in betel leaf) is something that I’ve loved my entire life.

One of the most popular food in Vietnam. 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.

To get started with this recipe, we must prepare a few components. You can have bò lá lốt (meat wrapped in betel leaf) using 19 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Bò lá lốt (Meat wrapped in betel leaf):
  1. Take Meats
  2. Get 500 g ground beef
  3. Get 100 g ground pork (fatty is OK)
  4. Prepare Optional: Substitute with 600g ground meat substitute, like Beyond Beef
  5. Prepare Seasonings
  6. Get 1 shallot, minced
  7. Make ready 3 tbsp lemongrass, minced and pounded
  8. Make ready 1 tbsp minced garlic
  9. Take 3 tbsp crushed roasted peanuts
  10. Take 4 tsp soy sauce (Maggi seasoning) or 1 tbsp fish sauce
  11. Take 1 tsp salt
  12. Make ready 1 tsp five spice powder
  13. Prepare 1 tsp sugar
  14. Take 1 tsp mushroom powder (chicken bouillon could work)
  15. Prepare Optional: 1/2 tbsp Vietnamese spiced liquor (rượu mai quế lộ)
  16. Get Garnish
  17. Get Crushed roasted peanuts
  18. Get Scallions sautéed in a bit of oil (or nuked in the microwave)
  19. Take Mixed fish sauce or vegan substitute

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. Try this Vietnamese dish of minced beef, wrapped in wild betel leaves grilled over charcoal served with herbs, sauces, and chilies. 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. The leaves smell spicy but have a medicinal taste.

Instructions to make Bò lá lốt (Meat wrapped in betel leaf):
  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.

Thịt bò nướng lá lốt or bò lá lốt is one of my favorites but there are variations of flavors. The basis is beef (thịt bò), variations of spices, fish sauce (nước mấm) and wrapped in betel leaf (lá lốt) which is then grilled (nướng). Eating good food is key to cooking good food, so I have been looking for the. Please do not mistake one for another Betel leaves, or la lot, are bright, green leaves about the size of your fist. Dad grows them at home, and they grow like weeds, spreading around so much that he usually harvests enough at a time for us and his neighbors.

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