Steps to Make Favorite Bò lá lốt (Meat wrapped in betel leaf)

Bò lá lốt (Meat wrapped in betel leaf). In a mixing bowl, combine the beef, pork, pork fat, lemongrass, shallot, garlic, fish sauce, sugar, and pepper. Use your hand to knead the filling together. Pick the individual betel leaves and wash in cold water.

Lay your betel leaf flat on a plate with the matte side up. Make sure you place the meat closer to the pointy side of the leaf. Roll the bo la lot like you would an egg roll.

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we're going to prepare a special dish, bò lá lốt (meat wrapped in betel leaf). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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In a mixing bowl, combine the beef, pork, pork fat, lemongrass, shallot, garlic, fish sauce, sugar, and pepper. Use your hand to knead the filling together. Pick the individual betel leaves and wash in cold water.

To begin with this particular recipe, we must prepare a few components. You can cook bò lá lốt (meat wrapped in betel leaf) using 0 ingredients and 0 steps. Here is how you cook that.

The ingredients needed to make Bò lá lốt (Meat wrapped in betel leaf):

Put the bo la lot onto a skewer. Repeat this process until you run out of meat or betel. Roll the leaf starting at the pointy tip and finishing towards the trimmed stem of the leaf. Pierce the leaf neatly with two bamboo skewers (see photo above).

Instructions to make Bò lá lốt (Meat wrapped in betel leaf):

Using two skewers will help keep the wrapped leaves intact, since it provides more stability. To cook: Heat a couple of tablespoons of oil in a large skillet over medium heat. Top with roasted peanuts and serve warm or at room temperature. In a large bowl, mix together the beef, speck, pepper, salt, sugar, chicken stock, garlic, shallot, lemongrass, five spice powder and peanuts. Detach betel leaves from the stems, rinse each leaf gently and individually and pat dry.

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