Bò lá lốt (Meat wrapped in betel leaf)

Bò lá lốt (Meat wrapped in betel leaf). A tasty grilled dish to make for your next summer cook-out. This fresh and flavorful dish features betel leaves, a tender green leaf, wrapped around a. Detach betel leaves from the stems, rinse each leaf gently and individually and pat dry.

I decided to combine chicken and beef and it turned. Thịt bò nướng lá lốt ("grilled beef, in lolot leaf") or thịt bò lá lốt ("beef, leaf of lolot"), bò nướng lá lốt is a dish consisting of Vietnamese beef in lolot leaves, which are called "betel" leaves by some English magazines. The leaves smell spicy but have a medicinal taste. You can cook Bò lá lốt (Meat wrapped in betel leaf) using 19 ingredients and 4 steps. Here is how you cook that.

Ingredients of Bò lá lốt (Meat wrapped in betel leaf)

1. Prepare of Meats.
2. It's 500 g of ground beef.
3. Prepare 100 g of ground pork (fatty is OK).
4. It's of Optional: Substitute with 600g ground meat substitute, like Beyond Beef.
5. Prepare of Seasonings.
6. You need 1 of shallot, minced.
7. You need 3 tbsp of lemongrass, minced and pounded.
8. Prepare 1 tbsp of minced garlic.
9. You need 3 tbsp of crushed roasted peanuts.
10. Prepare 4 tsp of soy sauce (Maggi seasoning) or 1 tbsp fish sauce.
11. It's 1 tsp of salt.
12. Prepare 1 tsp of five spice powder.
13. It's 1 tsp of sugar.
14. Prepare 1 tsp of mushroom powder (chicken bouillon could work).
15. You need of Optional: 1/2 tbsp Vietnamese spiced liquor (rượu mai quế lộ).
16. Prepare of Garnish.
17. You need of Crushed roasted peanuts.
18. Prepare of Scallions sautéed in a bit of oil (or nuked in the microwave).
19. It's of Mixed fish sauce or vegan substitute.

Bo la lot is a Vietnamese dish of minced beef, wrapped in piper lolot leaves, then grilled over charcoal. Fully known as thit bo nuong la lot (thịt bò nướng lá lốt), this Vietnamese dish includes minced beef mixed with garlic and shallots and some simple spices, wrapped into wild betel leaves. Thịt bò nướng lá lốt or bò lá lốt is one of my favorites but there are variations of flavors. The basis is beef (thịt bò), variations of spices, fish sauce (nước mấm) and wrapped in betel leaf (lá lốt) which is then grilled (nướng).

Bò lá lốt (Meat wrapped in betel leaf) step by step

1. Mix your meat with seasonings thoroughly, and then roll approximately 3-4 teaspoons of the mixture in each betel leaf..
2. In a preheated air-fryer, cook in small batches at 375 degrees Fahrenheit for 8 minutes or until meat mixture is cooked. Be sure to coat the leaves in a thin layer of oil, if you did not roll them tightly enough. Five minute usually works for vegan mixtures..
3. In an oven preheated to 375, baking them on a rack (or skewered on a stick), you may need 10 minutes..
4. On a pan on medium heat with a bit of vegetable or canola oil, you can pan fry them to completion as well. The picture of the end-result has half of the rolls pan-fried, and the other half in an air-fryer..

Eating good food is key to cooking good food, so I have been looking for the. To assemble the rolls, place the betel leaves, shiny side-down on a work surface. Working one at a time, place a small spoonful of the meat mixture on the betel leaf and roll up to enclose the meat. Fragrantly seasoned grilled rolls of beef wrapped up in wild betel leaf (lá lốt) are a favorite Vietnamese snack that's great with cold beer or white wine. Common Culinary Name: Wild Betal Leaf.

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