Bo La Lot (Vietnamese Beef in Betel Leaves)
Lemongrass-seasoned minced beef rolled in peppery betel leaves and grilled until fragrant, topped with spring onion oil and peanuts. Serve with vermicelli, herbs and nuoc cham.
Ingredients
Pantry bits
- 500g beef mince, not too lean (or 400g beef mince and 100g pork mince)
- 2 lemongrass stalks, white part only, very finely chopped (about 2 tbsp)
- 3 garlic cloves, finely chopped
- 2 red Asian shallots, finely chopped
- 1 tbsp fish sauce
- 1 tsp oyster sauce
- 1 tsp sugar
- 1/2 tsp ground black pepper
- 1 tbsp neutral oil, plus extra for cooking
- 30-36 betel leaves (la lot), plus a few extra
- Spring onion oil: 2 spring onions, thinly sliced, and 3 tbsp neutral oil
- 3 tbsp roasted peanuts, crushed
- To serve: 200g thin rice noodles (vermicelli), cooked, plus lettuce leaves, mint, Vietnamese mint or perilla, and nuoc cham
Instructions
- Mix the beef, lemongrass, garlic, shallots, fish sauce, oyster sauce, sugar, pepper and 1 tbsp oil in a bowl until well combined. Cover and refrigerate for 20 minutes.
- Wash the betel leaves, pat them dry and trim the stems. Lay a leaf shiny side down with the stem end towards you.
- Put a heaped tablespoon (about 20g) of the beef near the stem end and shape it into a small log about 6cm long. Fold the bottom of the leaf over, fold in the sides, then roll up towards the tip. Place seam side down. If a leaf is small or torn, use two overlapping. Repeat with the rest.
- If you like, thread 3-4 rolls onto two parallel skewers so they are easy to turn.
- Cook on a barbecue grill or a lightly oiled grill pan or frying pan over medium-high heat for 6-8 minutes, turning, until the leaves have wilted and charred in spots and the beef is cooked through.
- Meanwhile, make the spring onion oil: put the spring onions in a heatproof bowl, heat the oil until shimmering and pour it over. It should sizzle.
- Arrange the rolls on a platter, spoon over the spring onion oil and scatter with the peanuts. Serve with vermicelli, lettuce, herbs and nuoc cham for wrapping and dipping.
About this dish
Bo la lot (bò lá lốt) is one of Vietnam's great grilled snacks: little rolls of lemongrass-seasoned beef wrapped in betel leaves and cooked over charcoal. As the leaves char, they give off a peppery, slightly smoky aroma that is unlike anything else.
The leaves used are la lot (wild betel, Piper sarmentosum), not the leaves of the betel nut palm. In Australia you will find them at Vietnamese and Asian grocers, usually sold in bunches near the herbs. Serve the rolls the same way as bun thit nuong or nem nuong: with rice vermicelli, lettuce, herbs and plenty of nuoc cham.
Tips for the best result
- Use beef mince with some fat (around 15-20%). Lean mince turns dry inside the leaves.
- Chop the lemongrass as finely as you can, almost to a paste, so there are no woody bits.
- Roll the leaves shiny side out so the rolls look glossy when cooked.
- Don't overcook them. The leaves should be wilted and lightly charred, not black and crumbling.
Substitutions
- No betel leaves: perilla (shiso) leaves or blanched vine leaves are the closest swaps, though the flavour is different.
- Oven: bake on a lined tray at 220°C for 10-12 minutes, turning once.
- Air fryer: cook at 200°C for 8-10 minutes, turning halfway.
- Pork: some families use all pork, or half beef and half pork, for a juicier filling.
Storage and reheating
Uncooked rolls can be made a day ahead and kept covered in the fridge, or frozen in a single layer for up to 2 months (cook from frozen, adding a few minutes). Cooked rolls keep for 2 days in the fridge; reheat in a frying pan or air fryer.
Bo la lot FAQs
What do betel leaves taste like?
Raw, they are mildly peppery and grassy. Once grilled, they become smoky and aromatic, a little like a cross between pepper and basil.
Are la lot leaves the same as betel nut leaves?
No. La lot is wild betel (Piper sarmentosum), a leafy herb used in Vietnamese and Thai cooking. It is a relative of the betel vine but a different plant.
What do you eat bo la lot with?
Usually rice vermicelli, lettuce, fresh herbs, pickled carrot and daikon, and nuoc cham or mam nem (pineapple and anchovy dipping sauce). It also works as a snack on its own.
More recipes to cook
All recipes
Never miss a recipe
Join thousands of subscribers and get our best recipes delivered direct to your inbox.