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a plate with three skewers of grilled beef wrapped in betel leaves topped with peanuts next to a bowl of sauce
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5 from 20 votes

Vietnamese Grilled Beef Wrapped in Betel Leaves / Bò Lá Lốt

These Vietnamese grilled beef wrapped in betel leaves are parcels of deliciousness with a distinctive fragrance and smoky, juicy, tender meat.
Prep Time20 mins
Cook Time20 mins
Course: Appetizer
Cuisine: Vietnamese
Servings: 4 servings
Author: Vy Tran

Equipment

  • Food processor
  • bamboo skewers or tooth picks

Ingredients

  • 8 ounces ground beef
  • 5 ounces ground pork (use pork butt)
  • 3 ounces pork fat
  • 1/4 cup finely chopped lemongrass
  • 1/4 cup minced shallot
  • 2 tablespoons minced garlic
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon vegetable oil
  • 22-24 large betel leaves or 44-48 medium betel leaves
  • 1/4 cup roasted peanuts, roughly chopped
  • pickled vegetables for serving

Pineapple Anchovy Dipping Sauce

  • 1/4 cup anchovy fish sauce
  • 1/2 cup chopped fresh pineapple
  • 1 tablespoon fresh lime juice
  • 1 1/2 tablespoon sugar
  • 1 bird's eye chili, thinly sliced

Instructions

  • To make dipping sauce, process all ingredients except chili in food processor until smooth. Adjust seasoning to your liking with additional sugar or lime juice. Transfer sauce to a bowl and top with sliced chili.
  • In a mixing bowl, combine the beef, pork, pork fat, lemongrass, shallot, garlic, fish sauce, sugar, and pepper. Use your hand to knead the filling together. Leave the filling in the fridge for 1 hour for the flavors to develop.
  • Pick the individual betel leaves and wash in cold water. Lay the leaves flat on a kitchen towel or paper towel to dry.
  • When ready to assemble, lay the betel leaf on clean work surface with glossy side down with stem pointing toward you.
  • Spoon filling onto the bottom edge of the leaf, leaving about half an inch from the bottom and two sides.
  • Fold in the two sides then take the bottom of the leaf and roll toward the top into a cylinder shape.
  • Use bamboo skewers to thread through the roll and secure the leaf.
  • Repeat this process until you have used all of filling. The mixture should make about 22-24 rolls.
  • Set up the charcoal grill by placing coals on one side and lighting them. Rake the coals to create a flat even bed to create an even steady heat zone. 
  • Once the coals have burned down to about 365-375 degrees F, place the skewers and the grill and let them cook for about 4 minutes on each side for the large skewers and 3 minutes on each side for the smaller skewers. Turn skewers in between to prevent them from burning. When cooked, rolls should feel firm once pressed with tongs.
  • Transfer cooked beef wrapped in betel leaves to serving platter and top with roasted peanuts. Serve immediately with pineapple anchovy dipping sauce and pickled vegetables.