Bò Lá Lốt • Grilled Lốt Leaf Beef Rolls - MM Bon Appétit

Bò lá lốt • Grilled beef in lốt leaf

Course: Appetizers, Mains, VietnameseCuisine: VietnameseDifficulty: Medium Makes

2

servingsPrep time

40

minutesCooking time

15

minutesTotal time

55

minutes

Skewers of minced beef seasoned with lemongrass wrapped in fragrant lá lốt – lolot/piper sarmentosum  leaves.

Cook Mode

Keep the screen of your device on

Ingredients

• 250 g 250 fatty minced beef

• 25 25 Lolot/lá lốt/lá lốp leaves

• 5 5 barbecue skewers (or a toothpick for each roll)

• Beef seasoning

• 15 g 15 lemongrass

• 5 g 5 garlic

• 10 g 10 shallot

• 1 tsp 1 fish sauce

• 1 tsp 1 vegetable oil

• 1 tsp 1 oyster sauce

• 1/2 tsp 1/2 bouillon powder

• 1/2 tsp 1/2 ground black pepper

• 1/8 tsp 1/8 sugar

• Toppings

• 15 g 15 roasted peanuts

• 20 g 20 green onion greens

• 30 ml 30 vegetable oil

• 1/2 tsp 1/2 bouillon powder

• Sauce

• 5 g 5 garlic

• 2 tsp 2 fish sauce

• 1 tsp 1 sugar

• 1/2 tsp 1/2 lime juice or rice/white vinegar

• Chili (optional)

• For serving (optional)

• Bún noodles

• Lettuce

• Cucumbers

Directions

• Rinse and dry the leaves. Trim off stems. Be gentle as to not rip the leaves.Whole leaves are best but you can keep slightly ripped leaves to layer or mix in with extra filling (see Notes).
• Cut off the root end of the lemongrass. Peel off the tough outer 1-2 layers. You can either mince using a heavy-duty knife (such as a cleaver) or my recommended way: using a blender or spice grinder. If using a knife, slice your lemongrass thinly before mincing. If using a blender/grinder, you can chop more roughly.
• Mince the garlic and shallots from the Seasoning section.
• To a large bowl, add the ground beef and all the ingredients from the Seasoning section. Mix well to combine and let sit for at least 30 minutes.
• Crush the roasted peanuts with a mortar and pestle. You can also chop them with a knife or use a rolling pin.
• Slice the green onion greens and add to a heat safe sauce bowl along with the bouillon powder.
• Heat the vegetable oil on medium in a sauce pan until oil bubbles around a wooden chopstick or spatula. Pour the oil over the onion greens and stir.
• Mince garlic and mix with the rest of the ingredients in the ‘Sauce’ section.
• Wash lettuce, slice cucumbers, and cook bún noodles- if using.
• Pre-heat oven to 200°C/400°F or start your grill.See Notes for air-fryer instructions.
• Lay a leaf on a flat surface, shiny side down and stem end towards you.Add about 1 tbsp of filling (less if the leaf is small) about 1 cm away from the bottom of the leaf.Shape the filling into a rough log shape, leaving at least 2 cm of space on the left and right sides of the leaf.Fold the 2 sides towards the center – the folded edges should be parallel.Fold the bottom up over the filling.Roll tightly towards the tip of the leaf.
• Take a skewer or toothpick and pierce it through the roll. It is best to pierce close to the tip of the leaf (about 1 cm) so that the roll will remain closed and not unravel.
• Repeat with the rest of the leaves. Try to keep them even in size to ensure they cook at the same rate. I usually add 5 rolls to one skewer. See Notes for tips about ripped/small leaves, extra filling, and freezing.
• If baking in the oven, I recommend using a wire baking rack/oven grid placed on top of a baking tray. This allows extra juices from the beef to drip off and help the leaves become crispy.
• Brush the rolls with some vegetable oil.
• Bake/grill for 10-15 minutes until the leaves look wrinkly/crispy and internal temperature reaches 70°C/160°F.
• Once the rolls are done cooking: add to plate, sprinkle with crushed peanuts, and spoon scallion oil over the top.
• Add cooked bún noodles, lettuce, and sliced cucumber to the plate, if using.

Recipe Video

Notes

• If you have a large leaf with a small hole or rip, you can lay a smaller leaf or a piece of ripped leaf over the hole to patch it up. See video.
• If you have extra filling and no more big leaves to make rolls, mince up the small/ripped leaves remaining and mix into the filling. Shape into small patties. You can bake/grill/panfry/air-fry these patties and they will taste just as delicious!
• Made more rolls than you can eat? Simply add the skewers to a freezer bag in a single layer and freeze. They can be baked from frozen- just add 5 minutes to baking/grilling time and 2-3 minutes to air-frying time.
• Air-fryer cooking instructions:Preheat at 200°C/400°F for 3 minutes.Air-fry at the same temperature for 4-5 minutes. (Check at 3 minutes to make sure they are not cooking too fast)

Did you make this recipe?

Tag @mmbonappetit on Instagram