Bò lá lốt (Meat wrapped in betel leaf)


  1. Meats
  2. 500 g ground beef
  3. 100 g ground pork (fatty is OK)
  4. Optional: Substitute with 600g ground meat substitute, like Beyond Beef
  5. Seasonings
  6. 1 shallot, minced
  7. 3 tbsp lemongrass, minced and pounded
  8. 1 tbsp minced garlic
  9. 3 tbsp crushed roasted peanuts
  10. 4 tsp soy sauce (Maggi seasoning) or 1 tbsp fish sauce
  11. 1 tsp salt
  12. 1 tsp five spice powder
  13. 1 tsp sugar
  14. 1 tsp mushroom powder (chicken bouillon could work)
  15. Optional: 1/2 tbsp Vietnamese spiced liquor (rượu mai quế lộ)
  16. Garnish
  17. Crushed roasted peanuts
  18. Scallions sautéed in a bit of oil (or nuked in the microwave)
  19. Mixed fish sauce or vegan substitute


  1. Mix your meat with seasonings thoroughly, and then roll approximately 3-4 teaspoons of the mixture in each betel leaf.

  2. In a preheated air-fryer, cook in small batches at 375 degrees Fahrenheit for 8 minutes or until meat mixture is cooked. Be sure to coat the leaves in a thin layer of oil, if you did not roll them tightly enough. Five minute usually works for vegan mixtures.

  3. In an oven preheated to 375, baking them on a rack (or skewered on a stick), you may need 10 minutes.

  4. On a pan on medium heat with a bit of vegetable or canola oil, you can pan fry them to completion as well. The picture of the end-result has half of the rolls pan-fried, and the other half in an air-fryer.

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