Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, bò lá lốt (meat wrapped in betel leaf). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Bò lá lốt (Meat wrapped in betel leaf) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Bò lá lốt (Meat wrapped in betel leaf) is something which I’ve loved my entire life. They’re nice and they look fantastic.
Thịt bò nướng lá lốt ("grilled beef, in lolot leaf") or thịt bò lá lốt ("beef, leaf of lolot"), bò nướng lá lốt is a dish consisting of Vietnamese beef in lolot leaves, which are called "betel" leaves by some English magazines. The leaves smell spicy but have a medicinal taste. Betel is widely used in Thailand as a simple wrapper in formiang kham, and as part of the age-old natural stimulant Chien Mahk. We love cooking beef and pork inside the betel leaf, a recipe called "Bo La Lop" which we learned from a local Vietnamese family.
To get started with this particular recipe, we must prepare a few components. You can have bò lá lốt (meat wrapped in betel leaf) using 19 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Bò lá lốt (Meat wrapped in betel leaf):
- Take Meats
- Take 500 g ground beef
- Get 100 g ground pork (fatty is OK)
- Get Optional: Substitute with 600g ground meat substitute, like Beyond Beef
- Take Seasonings
- Prepare 1 shallot, minced
- Prepare 3 tbsp lemongrass, minced and pounded
- Get 1 tbsp minced garlic
- Prepare 3 tbsp crushed roasted peanuts
- Take 4 tsp soy sauce (Maggi seasoning) or 1 tbsp fish sauce
- Make ready 1 tsp salt
- Take 1 tsp five spice powder
- Take 1 tsp sugar
- Prepare 1 tsp mushroom powder (chicken bouillon could work)
- Prepare Optional: 1/2 tbsp Vietnamese spiced liquor (rượu mai quế lộ)
- Take Garnish
- Make ready Crushed roasted peanuts
- Take Scallions sautéed in a bit of oil (or nuked in the microwave)
- Take Mixed fish sauce or vegan substitute
Bo la lot is a Vietnamese dish of minced beef, wrapped in piper lolot leaves, then grilled over charcoal. Fully known as thit bo nuong la lot (thịt bò nướng lá lốt), this Vietnamese dish includes minced beef mixed with garlic and shallots and some simple spices, wrapped into wild betel leaves. Bo La Lot is ground beef wrapped in La Lot or Betel leaves. It is a common appetizer that we have at parties or at bars.
Steps to make Bò lá lốt (Meat wrapped in betel leaf):
- Mix your meat with seasonings thoroughly, and then roll approximately 3-4 teaspoons of the mixture in each betel leaf.
- In a preheated air-fryer, cook in small batches at 375 degrees Fahrenheit for 8 minutes or until meat mixture is cooked. Be sure to coat the leaves in a thin layer of oil, if you did not roll them tightly enough. Five minute usually works for vegan mixtures.
- In an oven preheated to 375, baking them on a rack (or skewered on a stick), you may need 10 minutes.
- On a pan on medium heat with a bit of vegetable or canola oil, you can pan fry them to completion as well. The picture of the end-result has half of the rolls pan-fried, and the other half in an air-fryer.
Bo La Lot is ground beef wrapped in La Lot or Betel leaves. It is a common appetizer that we have at parties or at bars. What I love most about it is that Make your bo ba lot. Lay your betel leaf flat on a plate with the matte side up. To assemble the rolls, place the betel leaves, shiny side-down on a work surface.
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