Vietnamese Betel Leaf Wrapped Beef Bo Cuon La Lot Recipe

I absolutely adore this recipe because it combines the rich and savory flavors of ground beef with the aromatic and slightly spicy notes of betel leaves — it’s like a flavor adventure in every bite! Plus, there’s something so satisfying about grilling those little beef rolls to charred perfection; it’s my go-to dish for impressing friends at weekend barbecues.

I am passionate about passing down the true, vibrant flavors of Vietnam because they have such an important place in my heart. One of the recipes I love to share is for Bo Cuon La Lot, a dish that spotlights betel leaves.

I must admit that the first time I tasted this dish, it dazzled me. There was something almost hypnotic about the way the tender, fragrant beef rolled up in a leaf.

It reminded me of how moonlight dances across the ocean’s surface. Okay, maybe not.

But seriously, there’s something magical about these rolls, Mexico’s tacos holding nothing to their flavor and fragrance. Indeed, Bo Cuon La Lot is one of my all-time favorite recipes from home.

Ingredients

Ground Beef:
Packed with protein for muscle recovery; lends a deliciously savory base note.

Betel Leaves:
Fleeting and faintly peppery; serve as antioxidants and help with digestion.

Toasted Sesame Seeds:
The flavor is nutty; the source is healthy fats and vitamins.

Garlic:
Gives sharpness and richness; fosters cardiovascular system health and immune system health.

Fish Sauce:
Depth and umami come from fermentation; essentials include essential minerals.

Soy Sauce:
Contains protein, enhances umami taste—savory, and salty.

Black Pepper:
Imparts slight spiciness; has anti-inflammatory qualities.

Lemongrass:
The aromas of citrus; the antioxidants and antimicrobial agents that are found in the citrus.

Ingredient Quantities

• 300g ground beef
• 20-25 betel leaves (lá lốt)
• 2 tablespoons toasted sesame seeds
• 4 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 teaspoon black pepper
• 1 lemongrass stalk, minced (optional)
• Picks or toothpicks for securing the rolls
• Cooking oil for grilling

Instructions

1. In a big bowl, mix together beef, garlic, sesame seeds, fish sauce, soy sauce, sugar, vegetable oil, black pepper, and minced lemongrass if you’re using it. Make sure to mix well until all the ingredients are fully incorporated.

2. Wash the betel leaves completely and dry them by patting with paper towels.

3. Betel leaf, shiny side down, on a clean surface, is where you place your bet. In the center of the leaf, you add about a tablespoon’s worth of beef mixture, making sure it is right in the middle.

4. Enclose the beef filling with the sides of the leaf. Then tightly roll the leaf from the base to the tip. Secure the roll with a toothpick or cocktail pick. Repeat with the remaining leaves and filling.

5. A grilling surface should be set to medium heat. That’s my stove; using an outdoor grill, you’d probably use a similar setting. Either way, you’re looking for a surface that isn’t too hot but still causes a sizzle when the food makes contact. I use grape seed oil, but any neutral oil with a high smoke point that’s going to give you a nice grill mark will work.

6. Put the beef rolls on the grill. Cook them for about 2-3 minutes on each side or until thoroughly cooked and the leaves are slightly charred.

7. Take the beef rolls off the grill and permit them to rest for a few minutes.

8. Place the beef rolls wrapped in betel leaves on a platter to serve.

9. If desired, garnish the rolls with a sprinkle of additional toasted sesame seeds.

10. If you would like, you can serve the dish right away with a sauce for dipping or with freshly chopped herbs. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Knife
4. Cutting board
5. Paper towels
6. Toothpicks or cocktail picks
7. Grill or grill pan
8. Tongs
9. Platter for serving

FAQ

• What are betel leaves, and where can I find them?In Vietnamese cuisine, betel leaves are used to lend a peppery flavor to a variety of dishes. They are available in many Asian grocery stores.
• Can I substitute the lemongrass or other ingredients?Lemongrass, if not available, can be left out or substituted with a small amount of lemon zest. This brings a citrusy note that approximates lemongrass. However, the flavor will be different as it doesn’t have the unique components that make lemongrass what it is.
• What is the best way to grill the wrapped beef?You can grill the rolls over medium heat on an outdoor grill or using a ragú electric grill pan. The most important part of this process is preheating the grill and brushing it with oil so that the rolls do not stick.
• How can I make the rolls if I don’t have a grill?The rolls can be cooked in a skillet that has been lightly oiled, over medium heat. The rolls should be turned to allow for even cooking, which will take place until the leaves are slightly charred.
• Is there an alternative to ground beef for this recipe?As an alternative to beef, you can use ground pork, chicken, or turkey, and adjust the seasoning as needed to suit the meat.
• How should the rolls be served?The dipping sauces that complement the rolls can take many forms, with such common choices being Nước chấm and peanut sauce. The sauce is brought to the table alongside the rolls, which are then paired with an array of fragrant accompaniments—fresh herbs, rice vermicelli, for example—that can be used to create a delightful, if somewhat unwieldy, lettuce wrap.
• How do I store leftover wrapped beef rolls?An airtight container in the refrigerator is the optimal place for leftover food. Leftover food consumed within 1-2 days following the initial meal is most likely to sustain its intended taste and texture. Furthermore, grilling or pan reheating is the best method for reconstituting leftover food to its original palatable state.

Substitutions and Variations

Instead of using ground beef, try these alternatives for the same texture but with different flavor possibilities: ground pork, chicken, or turkey.
Betel leaves (lá lốt). If you can’t find betel leaves, substitutes include grape leaves or perilla leaves.
Fish sauce: Use soy sauce or tamari for a similar umami blast.
Substitute tamari or coconut aminos for a gluten-free option if you are replacing soy sauce.
Black pepper can be replaced with white pepper, which produces a submilder and subtler flavor.

Pro Tips

1. Marination Time For deeper flavor, let the beef mixture marinate in the refrigerator for at least 30 minutes to an hour before wrapping them in the betel leaves. This allows the flavors to meld together, resulting in a more flavorful dish.

2. Leaf Selection When choosing betel leaves, look for those that are vibrant green, fresh, and free from blemishes. Fresher leaves are easier to work with and have a better flavor.

3. Grill Preparation Preheat your grill thoroughly before adding the rolls. A well-heated grill will ensure that the betel leaves sizzle upon contact, which helps to lock in the juices and enhance the charred flavor.

4. Avoid Over-Grilling Keep a close eye on the rolls while grilling. Betel leaves can quickly become too charred if left unattended, which might impart a bitter taste. Aim for a slight char without burning the leaves.

5. Sauce Pairing Consider serving these rolls with a tangy dipping sauce, such as a mixture of hoisin sauce, a splash of lime juice, and finely chopped chili peppers for an extra kick. This complements the savory and slightly sweet flavor of the beef rolls perfectly.