Bo la lot recipe

Marinated ground beef wrapped in wild Betel (Piper Lolot) leaves and charcoal grilled. It’s can be served in a rice noodle bowl with chopped lettuce, assorted Vietnamese herbs, roasted peanuts, and a sweet and savory dipping sauce. It can also be served with rice paper for a self-assembly dish. This

Growing up, whenever my family celebrated a special occasion or holiday, we would head out to enjoy Bò 7 Món – 7 courses of beef. This may seem strange as Vietnamese cuisine isn…

Memorial Day weekend kicks off the grilling season for many Americans, and while I grilled my share of pork ribs last weekend, I also made grilled beef in wild betel leaf. They’re fragrant, fun, and delicious. They’re a favorite Vietnamese snack that’s great with cold beer or white wine. When the rolls are cooking, the...Read More

Need a new bar snack in your repertoire? Try these fragrant Vietnamese wraps.

Fragrantly seasoned grilled rolls of beef wrapped up in wild betel leaf (lá lốt) are a favorite Vietnamese snack that’s great with cold beer or white wine. When the rolls are cooking, the perfume of Piper sarmentosum is mesmerizing and fills the room. Shiny on one side and matted on the other, the soft, pliable...Read More

Apart from the main function of decorating living space, leaves and flowers are great ingredients for Vietnamese people to create signature dishes. Now, let’s discover the role of flowers and leaves in Vietnamese cuisine. Vietnamese cuisine — 11 best Vietnamese street foods you must-try across regions of Vietnam Vietnam traditional food — 6 Vietnamese traditional […]

Grilled or sautéed, these Vietnamese ground beef–stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.

Mai & Maxime on Instagram: "Bò lá lốt 🇻🇳 • RECIPE ON OUR BLOG Fragrant lemongrass-seasoned beef wrapped in smoky/peppery lốt leaves, topped with crunchy peanuts and scallion oil- this dish will take your tastebuds for a joy ride! If you can’t find lá lốt where you live, try our filling recipe with perilla leaves- we guarantee your rolls will still be delicious! Beef from @brfarmersmarket, filling & sauce made with @redboatfishsauce"

Yum! Used 80% beef and must use fresh lemongrass to bring out the lovely fragrant of lemongrass!

These delicious morsels by Sydney chef Luke Nguyen will make a great addition to your barbecue repertoire. While the traditional Vietnamese recipe uses beef, you could easily substitute chicken, pork or even prawn. Serve as an appetiser or entree.