Bò Lá Lốt (Grilled Beef in Betel Leaf)
Flavorful ground beef seasoned with garlic, shallots, and spices, then wrapped in betel leaves and grilled. A fragrant and savory snack.
Ingredients
- about 450 g Ground beef
- 20 leaves Betel leaves
- 3 cloves Garlic, minced
- 2 medium Shallots, minced
- 2 tbsp Lemongrass, minced
- 1 tbsp Fish sauce (ensure dairy-free)
- 1 tbsp Soy sauce
- 1 tsp Sugar
- 1/2 tsp Black pepper
- 1 tbsp Vegetable oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the about 450 g ground beef, 3 cloves minced garlic, 2 medium minced shallots, 2 tbsp minced lemongrass, 1 tbsp dairy-free fish sauce, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp black pepper. Mix everything together thoroughly with your hands until well combined.
- 2Gently wash and dry the 20 betel leaves. Place about 1 tablespoon of the beef mixture in the center of each betel leaf.
- 3Fold the edges of each betel leaf over the beef mixture to create a small, neat packet. If the leaves are not staying closed, you can secure them with a toothpick.
- 4Heat the 1 tbsp vegetable oil in a large skillet (at least 25.4 cm) over medium-high heat, approximately 205°C (200°C). Alternatively, preheat your grill to medium-high heat.
- 5Carefully place the beef packets in the hot skillet or on the grill. Cook for 5-7 minutes on each side. The beef is cooked through when it reaches an internal temperature of 71°C, and the betel leaves should appear slightly charred and wilted.
- 6Remove the Bò Lá Lốt from the skillet or grill and serve immediately.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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