Authentic home cooking from Vietnam, with US measurements.

Originally published on Cookpad Vietnam as Bò lá lốt chấm mắm nêm

Bò lá lốt with Fermented Fish Sauce Dip

Name: Bò lá lốt with Fermented Fish Sauce Dip
Total time: 3600 s
Yield: 4 people
Cuisine: American
Ingredients: 1 bunch wild betel leaves (about 40 leaves); 1.1 lbs ground beef (500 grams); 1 carrot; 1 onion; 1 daikon radish; Lettuce, scallions, lime, chili, rice paper wrappers; 1 small piece pineapple; 3 tablespoons fermented fish sauce (mắm nêm); 1 handful roasted peanuts

Minh Hayes @Minh_0929

California United States

My oldest son's house has a whole garden of wild betel leaves, all big and fresh, so I immediately thought of making beef rolls. The aroma of wild betel leaves frying fills the whole house—it's irresistible! And when paired with fermented fish sauce, the flavors come together perfectly. This dish is absolutely delicious.

Minh Hayes @Minh_0929

California United States

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Ingredients

60 minutes

4 people

1 bunchwild betel leaves (about 40 leaves)
1.1 lbsground beef (500 grams)
1carrot
1onion
1daikon radish
Lettuce, scallions, lime, chili, rice paper wrappers
1small piece pineapple
3 tablespoonsfermented fish sauce (mắm nêm)
1 handfulroasted peanuts

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Steps

60 minutes

1

Wash and dry the wild betel leaves. Mix the ground beef with finely diced onion, 1 tablespoon seasoning powder, and pepper. Lay out the betel leaves, place some beef mixture on each, and roll them up.
2

Heat oil in a pan. Add the beef rolls and fry over low heat to keep the leaves green and cook the meat evenly. Slice scallions and make scallion oil. Puree the pineapple and mix it with the fermented fish sauce, adding a little sugar, lime, and chili to taste.
3

Thinly slice the carrot and daikon radish, sprinkle with salt to soften, rinse, then soak in a mixture of vinegar and sugar. Arrange the beef rolls on a plate, drizzle with scallion oil, and sprinkle roasted peanuts on top. Enjoy each roll wrapped in rice paper with noodles, herbs, and dip in the fermented fish sauce. Nothing tastes better!

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Cooksnaps

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Minh Hayes @Minh_0929

Published in the US on August 04, 2025 14:01

California United States

Nấu ăn đòi hỏi một sự đam mê và đặt niềm vui . Nấu ăn còn phải biết cách trình bày khi kết thúc món ăn với cách bày trí đó là một nghệ thuật sáng tạo cho người thưởng thức một cách ngon miệng, nên tôi dành tất cả sự đam mê trong nấu ănCooking requires passion and the ability to find joy in it. It also calls for the art of presentation — turning the final dish into a creative experience that delights the senses. That’s why I pour all of my passion into cooking.