Beef in Betel Leaves (Bò Lá Lốt)
Ground beef mixed with spicy, herbaceous aromatics, wrapped in betel leaves, and seared until charred. Serve with nuoc cham for dipping—a 25-minute Vietnamese classic that tastes way more complex than it is.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 24g
Ingredients
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Open the appInstructions
Step 1
Mix ground beef, garlic, shallot, fish sauce, and minced chili in a bowl until just combined.
Step 2
Lay a betel leaf flat, glossy side down. Place 1 tbsp beef mixture at the base of the leaf.
Step 3
Fold the sides of the leaf inward, then roll away from you into a tight cylinder. Repeat with remaining leaves and filling.
Step 4
Heat oil in a skillet over medium-high until shimmering, about 90 seconds.
Step 5
Sear rolls seam-side down 2 minutes until deeply charred, then flip and cook 2 minutes more.
Step 6
Transfer to a plate and serve hot with lime wedges and a small bowl of fish sauce for dipping.
Tools you’ll need
- medium mixing bowl
- 12-inch skillet
- tongs
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