Bo La Lot- Beef Wrapped in Betel Leaves
Bo La Lot are traditional Beef rolls, rolled in Betel leaf, this is grilled and commonly found on street carts in Vietnam. A very traditional filling of ground Beef, Salt Pepper, Garlic, Shallots, Lemongrass, Green Red Chilli, Ginger, chopped Coriander Thai Basil Fish sauce is mixed together with a little lime juice. This is shaped into a small sausage shape, and rolled in a Betel or Piper leaf. A tiny hole is made and the stalk is pushed into the hole to secure the roll.
Ingredients
| 24 | 30 (70 gms) Betel or Piper leaves | |
| 1 lb regular ground Beef | ||
| Salt to taste | ||
| 1 tsp black Pepper | ||
| 1/4 cup finely diced Garlic | ||
| 1/4 cup finely diced Lemongrass | ||
| 1/4 cup finely diced Ginger | ||
| 2 tbsps minced Green Chilli | ||
| 2 tbsps minced Red Chilli | ||
| 1/4 cup minced Shallots | ||
| 1/4 cup finely diced Coriander & Thai Basil | ||
| ]1 tbsp Fish sauce | ||
| Juice of 1/2 Lime |
Directions
GETTING READY:
1. Mix all the ingredients together except the leaves.
MAKING:
2. Place the leaf flat, rough side up with the point of the leaf facing away from you.
3. Grab some of the meat and form a cylindrical or sausage shape.
4. Roll the leaf as you get to the end, make a hole with a bamboo skewer.
5. Take the stem and insert it in the hole to close.
6. Once you have 4 - 6 ready, secure them with a skewer.
7. If you can, cook this over a coal bbq, if not cook them in the oven for about 20 mins.
SERVING:
8. Garnish with chopped peanuts and served with lettuce, herbs, cucumber & carrots, noodles and a special dipping sauce called Nuoc cham.
Recipe Summary
