Recipe of Favorite Bò lá lốt (Meat wrapped in betel leaf)
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Homemade Bò lá lốt (Meat wrapped in betel leaf). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Bò lá lốt (Meat wrapped in betel leaf), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bò lá lốt (Meat wrapped in betel leaf) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to first prepare a few components. You can cook Bò lá lốt (Meat wrapped in betel leaf) using 19 ingredients and 4 steps. Here is how you cook it.
This dish uses betel leaf, a leaf often found in Indian or Vietnamese/Southeast Asian grocery stores.
It consists of a ground meat mixture, wrapped in betel leaf, and then, traditionally, grilled. We have had success using an oven, air fryer, and pan as well.
Ingredients and spices that need to be Make ready to make Bò lá lốt (Meat wrapped in betel leaf):
- Meats
- 500 g ground beef
- 100 g ground pork (fatty is OK)
- Optional: Substitute with 600g ground meat substitute, like Beyond Beef
- Seasonings
- 1 shallot, minced
- 3 tbsp lemongrass, minced and pounded
- 1 tbsp minced garlic
- 3 tbsp crushed roasted peanuts
- 4 tsp soy sauce (Maggi seasoning) or 1 tbsp fish sauce
- 1 tsp salt
- 1 tsp five spice powder
- 1 tsp sugar
- 1 tsp mushroom powder (chicken bouillon could work)
- Optional: 1/2 tbsp Vietnamese spiced liquor (rượu mai quế lộ)
- Garnish
- Crushed roasted peanuts
- Scallions sautéed in a bit of oil (or nuked in the microwave)
- Mixed fish sauce or vegan substitute
Instructions to make Bò lá lốt (Meat wrapped in betel leaf)
- Mix your meat with seasonings thoroughly, and then roll approximately 3-4 teaspoons of the mixture in each betel leaf.
- In a preheated air-fryer, cook in small batches at 375 degrees Fahrenheit for 8 minutes or until meat mixture is cooked. Be sure to coat the leaves in a thin layer of oil, if you did not roll them tightly enough. Five minute usually works for vegan mixtures.
- In an oven preheated to 375, baking them on a rack (or skewered on a stick), you may need 10 minutes.
- On a pan on medium heat with a bit of vegetable or canola oil, you can pan fry them to completion as well. The picture of the end-result has half of the rolls pan-fried, and the other half in an air-fryer.
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