Beef in Betel Leaves (Bò Lá Lốt)

Ground beef mixed with spicy, herbaceous aromatics, wrapped in betel leaves, and seared until charred. Serve with nuoc cham for dipping—a 25-minute Vietnamese classic that tastes way more complex than it is.

Total time: 25 min
Servings: 2
Calories: 285
Protein: 24g

freshcasualvietnamesebeefcharredjuicyweeknightdinner

Ingredients

½ lb ground beef
3 clove garlic cloves, minced
1 whole shallot, minced
1.5 tbsp fish sauce
12 leaf fresh betel leaves
½ whole Thai chili or serrano pepper, minced
1 whole lime (for serving, cut into wedges)

Instructions

1
Mix ground beef, garlic, shallot, fish sauce, and minced chili in a bowl until just combined.
2
Lay a betel leaf flat, glossy side down. Place 1 tbsp beef mixture at the base of the leaf.
3
Fold the sides of the leaf inward, then roll away from you into a tight cylinder. Repeat with remaining leaves and filling.
4
Heat oil in a skillet over medium-high until shimmering, about 90 seconds.
5
Sear rolls seam-side down 2 minutes until deeply charred, then flip and cook 2 minutes more.
6
Transfer to a plate and serve hot with lime wedges and a small bowl of fish sauce for dipping.