VIETNAMESE GRILLED BEEF IN LOLOT LEAVES RECIPE (BÒ LÁ LỐT)

Vietnamese Grilled Beef in Piper Lolot Leaves (Bo Cuon La Lot or Bo La Lot) is a well-known Southern Vietnamese dish. Flavorful beef rolls wrapped in lolot leaves are grilled until fragrant. the beef is wrapped in lolot leaves when grilled the flavor of the beef will be kept completely and mixed with the flavor of lolot leaves, It will leave an indelible taste in your mouth. My family will prepare this dish on special occasions when everyone is together, such as parties and the Tet holiday...

What Are Lolot Leaves (La Lot)?

Lolot leaves (la lot in Vietnamese) are widely used in Vietnamese cooking. They have heart-shaped and a mildly peppery taste, when to be cooked they have a very unique smell.

Lolot leaves are frequently confused with betel leaves (la trau in Vietnamese), despite being completely different. Lolot leaves (la lot) can be found in Vietnamese grocery stores. They are frequently sold in bunches with the stalks attached, but only the leaves are edible.

Ingredients

Beef, pork, and lolot leaves are the three main ingredients in this bo la lot recipe. I also add some minced fatty pork to the beef rolls to make them juicier.
Besides the main ingredient, I will add some minced lemongrass, garlic, shallots, fish sauce, pepper, salt, and sugar in order to boost their taste. All of these ingredients can be found in Asian grocery stores.

• 12 oz minced beef
• 4 oz minced pork (use pork butt)
• 2 oz minced pork fat
• 2-3 tablespoons chopped lemongrass
• 1/2 tablespoon chopped shallots
• 1/2 tablespoon minced garlic
• 1/2 tablespoon oуѕter Sauce
• ½ tablespoons fish sauce
• ½ tablespoons sugar
• ½ teaspoon ground pepper
• 1 tablespoon vegetable oil
• 23-25 large lolot leaves or more for smaller

Pineapple Anchovy Dipping Sauce
• 1/4 cup anchovy fish sauce
• 1/4 cup of water
• 1/2 cup chopped fresh pineapple
• 1/2 tablespoon fresh lime juice
• 1/2 tablespoon sugar
• 2 tablespoons vegetable oil
• 1/2 tablespoon chopped shallots
• 1/2 tablespoon minced garlic

How to make
When already prepared the ingredients are the next is materials processing.

Ground beef, pork, and fat pork: Use a knife to mince beef, pork, and fatty pork, mince as smaller as better.

Lemongrass: Use a knife to smash and chop them up to make the lemongrass release their aromatic oils.

Garlic, shallots: Make sure to finely chop the shallot and mince the garlic so that they flavor the meat well.

Lolot leaves: Take the piper lolot leaves and separate them from the stalks. Remove the stalks and wash and pat dry the leaves.

Fish sauce: use quality fish sauce.
Anchovy fish sauce: This sauce, also known as mắm nêm, is made from fermented fish. Anchovy fish sauce can be found in the Asian store.

Combine the beef, pork, pork fat, lemongrass, shallots, garlic, fish sauce, sugar, oуѕter Sauce, and pepper in a bowl and mix them up. Knead the filling together with your hand. Place the bowl in the refrigerator for 1 hour to allow the flavors to develop.

HOW TO FOLD THE GRILLED BEEF WRAPPED IN LOLOT LEAVES

On a clean working surface, place a lolot leaf (or two if small).

Place on the lolot leaf about a tablespoon of the meat filling.

Roll the bottom of the leaf tightly in a cylinder shape toward the top of the leaf.
Continue until all of the fillings have been used.

Once you've finished rolling, pierce the roll with a skewer to be kept the shape of the roll. Instead of skewers, toothpicks can be used.

How to Grill beef in lolot leaves

I use a coal stove or the charcoal grill to grill beef in lolot leaves. If you do not have a coal stove you could also use a grill pan over the stove or the oven will be fine.

Place the skewers on the grill and cook for about 6 minutes per side for the large skewers. To keep skewers from burning, turn them in between. When you see two sides of skewers turn brown then It did.
Place them on a disk

How to make Pineapple Anchovy Dipping Sauce

Chop the pineapple into small squares.

Minced the shallot and garlic

Place a cooking pot on a stove, pour 2 tablespoons of cooking oil into the pot, then add 1/2 tablespoons of shallot until the shallot turns slightly yellow then pour anchovy fish sauce and water into the pot when the anchovy fish sauce star to boil put the chopped pineapple, add some sugar, 1/2 tablespoon of garlic and when they boil again then it did.
Pour the sauce into a bowl.