Bò Lá Lốt (Vietnamese Grilled Beef wrapped in Betel Leaves) is a delicious discovery this.

It can be a staple in your menu as the ingredients are readily available and the procedure is simple, even your toddler can help you prepare this.

What is needed as an extra step is to source the kadok leaves. Kadok leaves are heart-shaped. They are peppery in taste and commonly used in Asian cooking. They give a distinct savory taste that makes bò lá lốt special and unique. In Vietnam, bò lá lốt is considered as street food and is taken together with ice cold beer – a nice combination when you think about it!

Make bò lá lốt and surprise your family with new flavors.

This is also a good alternative when you want another option aside from lumpia, as the ingredients are more or less the same – except of course the use of tlemongrass and kadok leaves.

Bò lá lốt is best when grilled (traditionally). The smoky flavor adds to the enjoyment of this dish.

Ingredients:

250g ground beef

250g ground pork

3 cloves of garlic, minced

1 medium sized red onion, diced

1 to 2 teaspoons of white pepper

A tablespoon or two of sugar

Lemongrass stalks, crushed, bruised and sliced thinly

10 kadok leaves

About 40 kadok leaves for wrapping

Fish sauce or salt

1 egg

Roasted peanuts

Dipping sauce:

Fish sauce

Lime juice

Pineapple chunks, about ¼ cup

1 tablespoon sugar

Bird's eye chili, thinly sliced

Directions:

1. Except for the peanuts, mix all ingredients either manually or in a food processor. Take a small portion and cook to taste, season further as needed

2. Wash to clean and dry the kadok leaves, set aside.

3. On the not so shiny part of the kadok leaf add a teaspoonful of the meat mix and roll. Use the stem of the leaf to poke a hole on the leaf to seal it.

4. Thread the bo la lot on bamboo skewers, about 4 or 5 pieces each based on your preference.

5. Grill the bo la lot on charcoal, about 4 minutes each side.

6. Serve with pickled vegetables and dipping sauce on the side.

7. For the dipping sauce, combine all ingredients.

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The author may be reached at kaycalpolugtu@gmail.com or follow her at Instagram @kaycalpolugtu and @aplateofbahaykubo.

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