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Da Nang (Vietnam)
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Main course
Meat
Food Flavour DNA
Nutritional Values
480kcal
35gProtein
15gCarbs
30gFat
5gFibre
300 gServing
* Per serving · 300 g. May vary.
Betel Leaf Wrapped Beef
How to order / say it
Say it
Bò Lá Lốt — [Baw Lah Lot]
Order
I'd like the Bò Lá Lốt, please.
Locally
Tôi muốn Bò Lá Lốt, làm ơn.
Say locally
Grilled beef wrapped in wild betel leaves, infused with a fragrant aroma.
Why try it?
Bò Lá Lốt is a testament to the resourcefulness of Vietnamese cuisine, combining aromatic ingredients into a dish that mirrors the social customs of communal dining.
How it tastes
The betel leaves impart a peppery flavor, complementing the juicy, savory beef filling within, while grilling enhances the smoky aroma.
Origin & History — first documented: 1880
Originating from southern Vietnam in the late 19th century, Bò Lá Lốt expanded in popularity, becoming a sought-after dish during gatherings for its delightful aroma and ease of preparation.
Recipe
Ingredients
- 🥩 250 g ground beef
- 🥕 100 g wild betel leaves
- 🧄 10 g garlic
- 🧄 10 g shallots
- 🥣 20 ml fish sauce
- 🍯 10 g sugar
- 🧂 5 g black pepper
Method
- 1 Mix ground beef with garlic, shallots, fish sauce, sugar, and pepper.
- 2 Wrap beef mixture in washed betel leaves.
- 3 Grill wrapped beef bundles over medium heat until cooked.
- 4 Serve with fresh vegetables and dipping sauce.
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