Bò lá lốt

Small beef rolls tightly wrapped in dark, glossy leaves. The meat stays juicy, releasing a powerful lemongrass fragrance mixed with the smoky aroma of the charred leaf.

• Prep time: 40 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 458
• Protein: 35 g
• Carbs: 7 g
• Fat: 30 g

Ingredients

• 500 g Ground beef 15% fat ( fresh )
• 2 piece lemongrass ( bulbs finely minced )
• 2 piece Garlic ( cloves minced )
• 2 piece Shallot ( finely diced )
• 2 tbsp fish sauce
• 1 tsp White sugar
• 1 pinch Black pepper ground
• 30 ml Peanut oil
• 30 g Peanut ( roasted and crushed )
• 30 piece Wild betel leaves ( washed and dried )

Instructions

1. Preparing the filling

   Finely mince the lemongrass, garlic, and shallots. In a mixing bowl, combine the ground beef with these aromatics, fish sauce, sugar, pepper, and a tablespoon of oil. The mixture should be homogeneous and fragrant.

2. Rolling

   Place a wild betel leaf flat, shiny side down. Place a small amount of meat at the base of the leaf. Roll tightly towards the tip. Secure with a toothpick or the leaf stem to hold the cylinder shape.

3. High-heat cooking

   Heat a pan with a drizzle of oil. Place the rolls and sear over high heat. The leaf should shrivel and slightly char in spots without burning. The meat is cooked when firm to the touch.

4. Finishing

   Crush the peanuts. Sprinkle the hot rolls with peanuts to add a distinct crunch to the bite.

Chef's tips

• Don't overcrowd the pan; the leaves need to sear and char, not steam in their own moisture.
• If you don't have toothpicks, place the rolls seam-side down in the hot pan to seal them instantly.

Storage

Keep for 2 days in the fridge. Reheat in a pan to restore the leaf's glossy finish.