Sundaland Recipes

Vietnamese Bo La Lot is a tantalizing dish that captures the essence of Vietnamese cuisine. Bo La Lot is a delectable combination of tender beef, aromatic herbs, and a hint of smoky flavor.
Originating in Vietnam, Bo La Lot is traditionally prepared by rolling ground beef seasoned with fragrant spices in betel leaves. These leaves infuse the meat with a beautiful herbal aroma when grilled to perfection. The resulting flavor is a delightful balance of savory, earthy, and slightly spicy notes.The betel leaves used in Bo La Lot impart a unique taste, similar to mint with a subtle bitterness. This herbaceous wrapping elevates the dish to new heights, providing a refreshing contrast to the savory beef. 

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By:Sundaland Recipes Team
Author:

Prep Time:30 Minutes
Cook Time:15 Minutes
Suitable:GlutenFree
Category:Appetizer
Origin:Vietnam
Serving:4 Person
Tags:Herbs, Meaty, Aromatic

Nutrifacts:230 calories
  13 grams fat

Rating:4.0  

To enjoy Bo La Lot, simply wrap the flavorful grilled meat in fragrant herbs such as mint, cilantro, and lettuce. The vibrant combination of textures and flavors creates a symphony in your mouth. The dish is often served alongside a dipping sauce made with fish sauce, lime, garlic, and a hint of chili for that extra kick. 

Ingredients:

• 1 pound ground beef
• 10-12 betel leaves (or substitute with grape leaves)
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 lemongrass stalk, finely minced
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• Fresh herbs for serving (mint, cilantro, lettuce)
• Dipping sauce for serving (recipe below)
• Dipping Sauce:
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 garlic clove, minced
• 1 Thai chili, finely minced (optional)

Instructions:

1. In a mixing bowl, combine the ground beef, minced shallot, minced garlic, minced lemongrass, soy sauce, fish sauce, vegetable oil, sugar, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. Prepare the betel leaves by rinsing them under cold water and patting dry with a paper towel. If the leaves are larger, you can cut them in half to make smaller wraps.
3. Take a small portion (about 2-3 tablespoons) of the beef mixture and place it onto a betel leaf. Shape the beef into a small log shape.
4. Fold the sides of the leaf over the meat and roll it up tightly to enclose the filling. Repeat with the remaining beef and leaves.
5. Preheat your grill or grill pan over medium-high heat. Grill the Bo La Lot rolls for about 10-15 minutes, turning occasionally until they are nicely charred and cooked through.
6. While the Bo La Lot rolls are grilling, prepare the dipping sauce by combining fish sauce, lime juice, sugar, minced garlic, and minced Thai chili (if using) in a small bowl. Stir well until the sugar completely dissolves.
7. Once the Bo La Lot rolls are cooked, remove them from the grill and let them cool for a few minutes.
8. Serve the Bo La Lot rolls with fresh herbs like mint, cilantro, and lettuce. Dip the rolls into the flavorful dipping sauce and enjoy!