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Vietnamese Grilled Beef in Betel Leaves (Bò Lá Lốt)

Juicy, lemongrass-marinated ground beef wrapped in aromatic wild betel leaves and grilled to charred perfection. A classic Vietnamese street food appetizer served with scallion oil and dipping sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Vietnamese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Beef Filling
  • 1 lb ground beef 20% fat
  • 2 stalks lemongrass minced (white part only)
  • 2 cloves garlic minced
  • 1 tbsp oyster sauce
  • 1 tsp fish sauce
  • 0.5 tsp curry powder or five-spice powder
  • 2 tbsp roasted peanuts crushed
Wrappers & Garnish
  • 25 leaves fresh betel leaves lolot leaves
  • 2 stalks scallions chopped
  • 2 tbsp oil for brushing and scallion oil

Equipment

  • Grill pan or skillet
  • Mixing Bowl
  • Pastry brush

Method
 

  1. Combine ground beef, minced lemongrass, garlic, oyster sauce, fish sauce, curry powder, and crushed peanuts in a bowl. Mix well until sticky. Let marinate for 20 minutes.
  2. Wash and dry betel leaves. Place a leaf glossy side down.
  3. Place a small log of meat mixture near the stem. Roll up tightly towards the tip. Secure with a toothpick or by piercing with the stem.
  4. Heat a grill pan or skillet over medium-high heat. Brush rolls with oil.
  5. Grill rolls for 2-3 minutes per side until leaves are charred and beef is cooked through.
  6. Heat oil and pour over chopped scallions to make scallion oil.
  7. Arrange rolls on a platter, brush with scallion oil, and garnish with peanuts and chilies. Serve with nuoc cham dipping sauce.

Notes

If you cannot find betel leaves, you can substitute with grape leaves or perilla (shiso) leaves. Serve as a wrap with lettuce, herbs, and rice paper.