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Bo La Lot (Beef Wrapped in Betel Leaves)
Rate this recipeBeef 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
8
Time
60 minutes
Servings
4
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
01
- 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.
- Finely mince the shallots, lemongrass and garlic, add them to the beef, mix again and marinate for about 60 minutes.
02
- 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.
- 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.
03
- Grill each skewer until cooked.
- When the beef smells fragrant and the leaves have darkened slightly, the beef is done. Transfer to a plate.
- When the beef smells fragrant and the leaves have darkened slightly, the beef is done. Transfer to a plate.
04
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.
- 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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Bo La Lot (Beef Wrapped in Betel Leaves)