Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vietnamese beef wrapped in betel leaf (bo la lot). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vietnamese beef wrapped in betel leaf (Bo La Lot) is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Vietnamese beef wrapped in betel leaf (Bo La Lot) is something that I have loved my entire life. They’re nice and they look fantastic.

Beef Is Regarded As One Of The Most Nutrient Rich Meats Available. Beef Up Your Next Meal With These Hearty Food Ideas. Lay your betel leaf flat on a plate with the matte side up. Make sure you place the meat closer to the pointy side of the leaf.

To begin with this particular recipe, we must first prepare a few components. You can have vietnamese beef wrapped in betel leaf (bo la lot) using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vietnamese beef wrapped in betel leaf (Bo La Lot):

1. Take 1 kg minced ground beef
2. Take 200 g mince pork
3. Prepare 2 tbsp sesame seeds
4. Get 2 tbsp fine salt
5. Prepare 1 tsp black pepper
6. Prepare 2 tbsp barbecue sauce
7. Get 1 tsp chinese five spice
8. Make ready 3 tbsp golden syrup
9. Take 2 lemongrass stems white part only, finely chopped
10. Get 500 g large round betel leaves
11. Get 40 x 20 cm bamboo skewers

In a mortar and pestle or spice mill, crack the peppercorns and set aside. Combine beef and pork in a bowl, then add garlic, shallot, lemongrass, five spice, fish sauce, sugar, peppercorn and salt. Mix well and set aside in the fridge. In a large bowl, mix together the beef, speck, pepper, salt, sugar, chicken stock, garlic, shallot, lemongrass, five spice powder and peanuts.

Instructions to make Vietnamese beef wrapped in betel leaf (Bo La Lot):

1. Mix the meats, sesame seeds, salt and pepper, bbq sauce, chinese five spice, golden syrup and lemongrass together in a large mixing bowl and combine well. Squeezing and working the mixture well. Cover and refrigerate for 1 hour.
   1. Form sausage shaped rolls of mixture, about 2 fingers thick (and about the same width as a betel leaf). Place a betel leaf in the palm of one hand, with the stalk facing away from you, green shiny side down.
2. Place one mince meat sausage at the stalk end and roll tightly into a roll.
   1. Skewer 5 rolls onto each bamboo stick and chargrill over medium low heat, turning so that they cook evenly. Prick with a skewer after turning the first time to allow the heat to penetrate. It should take around 5-6 minutes per side to cook. Rest for a minutes before serving.
   1. Serve with Vietnamese herbs, rice noodle and Nouc cham dipping sauce.
   

Mix well and set aside in the fridge. In a large bowl, mix together the beef, speck, pepper, salt, sugar, chicken stock, garlic, shallot, lemongrass, five spice powder and peanuts. Detach betel leaves from the stems, rinse each leaf gently and individually and pat dry. To roll, place the leaf on a flat surface with the shiny darker side facing down and the. Fragrantly seasoned grilled rolls of beef wrapped up in wild betel leaf (lá lốt) are a favorite Vietnamese snack that's great with cold beer or white wine.

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