Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vietnamese beef wrapped in betel leaf (bo la lot). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vietnamese beef wrapped in betel leaf (Bo La Lot) is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Vietnamese beef wrapped in betel leaf (Bo La Lot) is something that I have loved my entire life. They are fine and they look fantastic.

How to Fold the Grilled Beef Wrapped in Betel Leaves. To assemble the little parcels, lay the betel leave on its glossy side, lay the filling about half an inch from the bottom of the leaf on the matte side. Fold in the two sides of the leaf over the filling. Lay your betel leaf flat on a plate with the matte side up.

To begin with this recipe, we must first prepare a few components. You can cook vietnamese beef wrapped in betel leaf (bo la lot) using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vietnamese beef wrapped in betel leaf (Bo La Lot):

1. Take 1 kg minced ground beef
2. Get 200 g mince pork
3. Make ready 2 tbsp sesame seeds
4. Prepare 2 tbsp fine salt
5. Get 1 tsp black pepper
6. Prepare 2 tbsp barbecue sauce
7. Get 1 tsp chinese five spice
8. Get 3 tbsp golden syrup
9. Get 2 lemongrass stems white part only, finely chopped
10. Get 500 g large round betel leaves
11. Take 40 x 20 cm bamboo skewers

Bo la lot is usually served alongside with dipping sauce, typically nuoc mam cham but we've even seen mam nem, or peanut sauce used. Method for Betel Wrapped Beef and Pork, Bo La Lot. In a mortar and pestle or spice mill, crack the peppercorns and set aside. Combine beef and pork in a bowl, then add garlic, shallot, lemongrass, five spice, fish sauce, sugar, peppercorn and salt.

Instructions to make Vietnamese beef wrapped in betel leaf (Bo La Lot):

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.
   1. 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.
2. Place one mince meat sausage at the stalk end and roll tightly into a roll.
   1. 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.
   1. Serve with Vietnamese herbs, rice noodle and Nouc cham dipping sauce.
   

In a mortar and pestle or spice mill, crack the peppercorns and set aside. Combine beef and pork in a bowl, then add garlic, shallot, lemongrass, five spice, fish sauce, sugar, peppercorn and salt. Mix well and set aside in the fridge. This is a recipe for a classic Vietnamese dish - Bo La Lot. This dish includes ground beef wrapped in betel leaves.

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