Vietnamese beef wrapped in betel leaf (Bo La Lot)
Santy Coy @chefsantycoy
Vietnamese beef wrapped in betel leaf (Bo La Lot)
Cooking Instructions
- 1
Mix the meats, sesame seeds, salt and pepper, bbq sauce, chinese five spice, golden syrup and lemongrass together in a large mixing bowl and combine well. Squeezing and working the mixture well. Cover and refrigerate for 1 hour.
- 2
Form sausage shaped rolls of mixture, about 2 fingers thick (and about the same width as a betel leaf). Place a betel leaf in the palm of one hand, with the stalk facing away from you, green shiny side down.
- 3
Place one mince meat sausage at the stalk end and roll tightly into a roll.
- 4
Skewer 5 rolls onto each bamboo stick and chargrill over medium low heat, turning so that they cook evenly. Prick with a skewer after turning the first time to allow the heat to penetrate. It should take around 5-6 minutes per side to cook. Rest for a minutes before serving.
- 5
Serve with Vietnamese herbs, rice noodle and Nouc cham dipping sauce.
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I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!
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