Bo La Lot (Beef Wrapped in Betel Leaves)

Name: Bo La Lot (Beef Wrapped in Betel Leaves)
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Vietnamese
Ingredients: Ground beef 500 g; Betel leaves (la lot) 200 g; Oyster sauce 2 tablespoon; Lemongrass 1 stalk; Garlic 4 clove; Shallots 3 piece; Chilies 3 piece; Limes 1 piece

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Beef wrapped snugly in betel leaves and grilled, filling the air with an aroma that wins every diner's heart.

Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.

Ingredients

Time

60 minutes

Servings

Level

Medium

Ingredients

Ground beef 500 g

Betel leaves (la lot) 200 g

Oyster sauce 2 tablespoon

Lemongrass 1 stalk

Garlic 4 clove

Shallots 3 piece

Chilies 3 piece

Limes 1 piece

Implementation Steps

- Put the ground beef in a bowl and mix well with 2 tablespoons of cooking oil, 1 tablespoon of fish sauce, the oyster sauce, a little sugar and seasoning powder.
- Finely mince the shallots, lemongrass and garlic, add them to the beef, mix again and marinate for about 60 minutes.

- Wash the betel leaves and pat dry.
- Put a little beef on a leaf, fold in both sides and roll it up.
- Thread a few rolls onto a skewer to hold the leaves in place.

- Grill each skewer until cooked.
- When the beef smells fragrant and the leaves have darkened slightly, the beef is done. Transfer to a plate.

DIPPING SAUCE
- Put the finely minced garlic and chili in a bowl, then add 1 tablespoon of sugar, a little lime juice, water and fermented anchovy sauce (mam nem) and mix well.
Your bo la lot is done.

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