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Vietnamese Beef Wrapped in Betel Leaves - Bo La Lot Recipe (with Video)

Sesame-free, Wheat-free, Mushroom-free

Discover our Vietnamese Beef Wrapped in Betel Leaves - Bo La Lot Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 12min


- 1.2 lb Ground beef
- 1.5 tbsp Lemongrass, minced
- 4 clove Garlic, minced
- 0.5 tbsp Sugar
- 0.333 tbsp MSG
- 0.5 tbsp Salt
- 0.5 tbsp Five spice powder
- 0.125 White onion, minced
- 1 tbsp chicken powder
- Black pepper
- 0.3 lb betel leaves
- Banh Hoi
- Nuoc Mam dip
- Fresh lettuce and veggies
- Crushed peanuts
- Fried shallots
- Scallion oil
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For the meat preparation
1. In a bowl, marinate your beef with all the ingredients listed under “for the meat”.
2. Mix until well combined and set aside.
Preparing the betel leaves
1. Wash and pat dry your betel leaves.
Rolling the meat in betel leaves
1. To roll, lay individual betel leaves (or multiple if they are small) with matte side facing up.
2. Add 1 teaspoon of the meat mixture and roll.
Skewering and cooking the meat rolls
1. Skewer 6-7 meat rolls so they help hold each other in place.
2. Repeat until all the leaves and meat are out.
3. Lay the skewers on a foiled baking sheet (lightly spray foil with cooking spray to prevent sticking).
4. Cook on broil in the oven 10-12 minutes or until the meat is fully cooked.
5. I placed mine on the 3rd row from the top of the oven so it won’t burn the leaves.
Final touches and serving
1. Once cooked, top the meat rolls with crushed peanuts, fried shallots, and scallion oil.
2. Serve with woven vermicelli noodles, fresh veggies and herbs, and a side of the sweet Vietnamese fish sauce dip.

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