Bò Nướng Lá Lốt (Grilled Beef in Lolot Leaves)

Name: Bò Nướng Lá Lốt (Grilled Beef in Lolot Leaves)
Total time: 45 min
Yield: 4
Cuisine: Vietnamese (Saigon / South)
Ingredients: 500 g Minced beef, 20% fat; 30 Lolot (lá lốt) leaves, large; 2 stalks Lemongrass, white part, minced; 3 Shallots, minced; 3 Garlic cloves, minced; 1.5 tbsp Fish sauce; 1 tsp Sugar; ½ tsp Five-spice powder; 1 tsp Black pepper; 3 tbsp Neutral oil; 4 Spring onions, sliced; 3 tbsp Roasted peanuts, crushed; 1 platter Lettuce, mint, perilla, rice vermicelli and nước chấm, to serve

Seasoned minced beef rolled tight in glossy lolot leaves and grilled over charcoal until the leaf chars and the beef inside steams in its own juices. Peanuts and scallion oil on top, then wrapped again in lettuce and herbs and dipped in nước chấm. Course five of the seven-course beef feast, and the one everyone remembers.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Southern Vietnamese home kitchens · 🏺 Traditional · Saigon and Mekong Delta home cooking — sweeter, coconut-led, served with herbs by the armful

Vietnam · course five of the beef feast — An ownerless traditional dish, so no cook is credited. The cited article confirms bò nướng lá lốt as Vietnamese beef grilled in lolot leaves (often mislabelled 'betel'), sold at barbecues and served as the fifth of the seven courses of bò 7 món, topped with crushed roasted peanuts and green onion or served with lettuce, mint, pickles and vermicelli and dipped in nước mắm pha, with a northern pork version, chả lá lốt, that is pan-fried. The seasoning, the rolling direction, timings and quantities are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Nuocmamafoods Boriville Cô Ba Bình Dương

⏱ 45 မိနစ်🍽 4 ယောက်စာ🔥 380 kcal🇻🇳 Vietnam🌶️

နို့ထွက်ပစ္စည်းကင်းဂလူတင်ကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Mix the beef with the lemongrass, shallots, garlic, fish sauce, sugar, five-spice and pepper. Chill 20 minutes.
Wipe the leaves. Lay one shiny-side down, stem toward you. Put a finger of beef across the wide end and roll up tightly toward the stem tip, tucking the sides in. Pin the point with the stem or a toothpick.
💡 Shiny side out. The glossy face of the leaf is what chars into that smell over the coals; rolled the other way it just goes limp.
Thread four or five rolls on a skewer. Brush with oil and grill over hot charcoal (or under a full grill) 3 minutes a side until the leaves are blistered dark and the beef is just cooked.
Heat the remaining oil, pour it over the spring onions to make scallion oil, and spoon over the rolls with the peanuts.
Serve on the platter: each roll goes into a lettuce leaf with herbs and a pinch of vermicelli, folds up and dips into nước chấm.

💡 အကြံပြုချက်များ

The northern cousin chả lá lốt uses pork and is pan-fried in a little oil — same leaf, gentler, and just as good on a weeknight without a grill.
Roll them ahead and keep them chilled up to a day; the leaf keeps the beef from drying. Grill only when everyone is at the table.