Bò Lá Lốt (Beef Wrapped in Betel Leaves)
Seasoned ground beef formed into cylinders and wrapped in aromatic betel leaves, then grilled until charred. A classic Vietnamese appetizer with smoky, herbaceous flavors and tender, juicy beef.
- Total time
- 35 min
- Servings
- 4
- Calories
- 245
- Protein
- 24g
Ingredients
- 1 lb ground beef
- 16 leaves betel leaves
- 1 small shallot, minced
- 2 cloves garlic, minced
- 2 tbsp fish sauce
- ½ whole lime
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 handful fresh herbs for serving (mint, cilantro, dill)
Instructions
- 1
Combine ground beef, minced shallot, minced garlic, fish sauce, and black pepper in a bowl.
- 2
Mix gently with your hands until just combined — do not overwork the meat.
- 3
Divide into 16 portions. Roll each into a 2-inch cylinder shape.
- 4
Lay a betel leaf flat. Place one beef cylinder lengthwise near the stem end.
- 5
Roll the leaf tightly around the beef, tucking in the sides like a burrito.
- 6
Repeat with remaining beef and betel leaves. Brush rolls lightly with olive oil.
- 7
Heat a grill or grill pan over medium-high until very hot, ~2 minutes.
- 8
Grill rolls seam-side down 2–3 minutes until betel leaf is charred and beef is cooked through.
- 9
Flip carefully and grill another 1–2 minutes until second side chars lightly.
- 10
Transfer to a serving plate. Squeeze lime juice over the top.
- 11
Scatter fresh herbs around and serve hot with dipping sauce (fish sauce mixed with lime and water).
Tools you’ll need
- large mixing bowl
- grill or grill pan
- tongs
- cutting board
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