Grilled Beef in Betel Leaves (Bò Lá Lốt)
Bò lá lốt Say it: baw LAH loht
Bò lá lốt is a southern Vietnamese favorite of minced beef seasoned with lemongrass, garlic, and fish sauce, wrapped in fragrant wild betel leaves and grilled over charcoal. The leaves blister and crisp at the edges while the beef stays juicy and steaming inside. It is eaten as street food or a home meal, wrapped at the table in rice paper with herbs and vermicelli, then dipped in nước chấm. Smoky, peppery, and savory, it is a dish built for sharing.
Grilled Beef in Betel Leaves (Bò Lá Lốt)
Bò lá lốt
Pronounced baw LAH loht
- Serves
- 4
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the beef filling
For the dipping sauce
To serve
Method
Soak the rice vermicelli in hot water until tender, 5-7 minutes, then drain and rinse under cold water; set aside.
In a large bowl, combine the beef, 2 tbsp (30 ml) fish sauce, sugar, garlic, shallots, lemongrass, black pepper, and 1 tbsp (15 ml) of the oil. Mix with clean hands until the mixture turns sticky, 2-3 minutes, then let it stand 15 minutes.
Rinse and dry the lá lốt leaves and trim the tough stems. If using grape leaves, blanch them in boiling water for 30 seconds and pat dry. Lay a leaf dull side up with the stem end toward you, put about 1 tbsp (15 g) of filling near the stem end, fold the stem end over, fold in the sides, and roll into a tight small cylinder. Repeat with the remaining leaves and filling.
Thread the rolls onto bamboo skewers, 4-5 per skewer, which makes turning easier. Brush the grill grates with the remaining 1 tbsp (15 ml) oil and heat to medium-high, about 400°F (200°C).
Grill the rolls, turning every 2 minutes, until the leaves are charred in spots and crisp at the edges and the beef is cooked through, 8-10 minutes; the center should reach 160°F (71°C).
For the dipping sauce, whisk the 3 tbsp (45 ml) fish sauce, lime juice, sugar, and warm water until the sugar dissolves, then stir in the garlic and chili and let it sit 10 minutes.
Set out the lettuce, mint, cilantro, vermicelli, and rice paper. Dip a rice paper sheet in warm water for a few seconds until pliable, lay it on a plate, top with lettuce, herbs, vermicelli, and a grilled beef roll, then wrap and dip in the sauce.
Regional variants
Some cooks blend beef with pork, or add extra chili to the filling for heat. In southern homes the rolls often come to the table with a full platter of rice paper and herbs so guests wrap their own.
Cook's notes
- Do not overfill the leaves; small, tight rolls cook evenly and hold together on the grill.
- Chill the filling for 15 minutes before rolling if it feels too soft to handle.
- Charcoal gives the best smoky flavor, but a hot broiler or ridged grill pan works well too.
Serve with
Rice paper, soft leaf lettuce, fresh herbs, rice vermicelli, and nước chấm dipping sauce.
Make ahead and storage
Roll the wraps up to 1 day ahead and refrigerate them covered, then grill just before serving. Leftovers keep 2 days and reheat well in a hot pan or oven.
