Dish

Bò lá lốt

Beef in Betel Leaf

Bò lá lốt is made by marinating beef in a mixture of lemongrass, garlic, and fish sauce. The beef is then wrapped in betel leaves and grilled until cooked through. The dish is usually served with rice noodles, herbs, and a dipping sauce made with fish sauce, lime juice, and sugar. Bò lá lốt is a flavorful and aromatic dish that is high in protein and can be a good source of iron and vitamin B12.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Meat Dish› Ground Meat Dish

Origins and history

Bò lá lốt originated in Vietnam and is now popular throughout Southeast Asia. It is often served at special occasions such as weddings and holidays.

Dietary considerations

Bò lá lốt is not suitable for vegetarians or vegans. It may also contain gluten if wheat flour is used in the dipping sauce. People with allergies to certain spices should also avoid this dish.

Variations

There are many variations of bò lá lốt throughout Southeast Asia, with different meats and fillings used in the betel leaves. Some variations also include vegetables such as onions or garlic.

Presentation and garnishing

Bò lá lốt can be presented on a platter with the rice noodles and herbs. It can also be garnished with fresh coriander leaves or chopped peanuts.

Tips & Tricks

To make bò lá lốt more healthy, use lean beef and serve with a side of steamed vegetables instead of rice noodles.

Side-dishes

Bò lá lốt is usually served with rice noodles, herbs, and a dipping sauce made with fish sauce, lime juice, and sugar. It can also be served with steamed rice or as a filling in a sandwich.