Vietnamese Betel Leaf Wrapped Beef (Bò Cuốn Lá Lốt)

Vietnamese Betel Leaf Wrapped Beef (Bò Cuốn Lá Lốt)

This dish of spiced ground beef wrapped in betel leaves is a traditional party or banquet food. Juicy, smoky and fragrant — a crowd pleaser!

Course Main Course

Cuisine Asian, Vietnamese

Keyword Beef, Grilling

Prep Time 15

Cook Time 10

Marinating time 30

Total Time 55

Servings

Calories 274kcal

Equipment

bamboo skewers
charcoal grill

Ingredients

30 wild betel/piper lolot leaves cleaned and dried
1 lb ground beef
⅓ cup finely chopped lemongrass
½ teaspoon kosher salt
1 teaspoon black pepper
1 small shallot, minced
4 cloves garlic, minced
1 tablespoon fish sauce
1 tablespoon oyster sauce
¼ teaspoon five spice powder
1 tablespoon cooking oil
crushed roasted peanuts optional
scallion oil optional

Instructions

Season the ground beef with lemongrass, salt, pepper, garlic, shallots, fish sauce, oyster sauce, five-spice powder and oil.
Mix the beef mixture well and set aside for at least 30 minutes.
Place a betel leaf shiny side down and spoon about a tablespoon of the beef mixture onto the pointy part of the leaf. Shape the beef into a small log.
Roll the beef mixture up towards the wider side of the betel leaf.
Once you've rolled your beef halfway up the leaf, fold the two sides of the leaf toward the center and continue rolling all the way to the end of the leaf.
Poke a small hole into the beef parcell, above the stem of the leaf, with a skewer.
Insert the stem into the hole you just made to secure the beef parcel.
Secure the beef parcels onto two bamboo skewers.
Grill the skewers for 3-4 minutes on each side.
Optional: Top the skewers with scallion oil and crushed roasted peanuts.

Notes

Nutrition facts as an estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition