Скачать или смотреть This is Vietnamese Grilled Beef | Bò lá lốt Recipe

This is Vietnamese grilled beef wrapped in heart shaped leaves!

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These are called bò lá lốt (or bò nướng lá lốt) in Vietnamese that has grilled beef wrapped in heart shaped lá lốt leaves. If you search for the leaf on Google, these leaves are COMMONLY MISTAKEN for Betel leaves in English, but the correct name is PIPER SARMENTOSUM (also referred to as Piper Lolot). Although they look similar, don't confuse these leaves for the ones chewed with betel nut. The leaves used in this recipe have a mild peppery taste and a very unique but subtle smell when cooked.

I’m glad my girlfriend decided to make them because they’re so flavourful and the bite-sized rolls make you want to keep eating them because you can’t get enough. She taught me how to roll them and the neat trick of sticking the stem into the roll to hold the whole thing together. I think it’s quite straight forward to make if you can find these leaves in the leaf or herb section of your Asian grocery store. We had them with a side of rice and some scallion oil.

Recipe:
Marinate 2lbs of medium ground beef with chopped Piper Sarmentosum leaves (lá lốt) (the broken ones that can’t be rolled), 0.5 diced onion, 3 cloves minced garlic, 1 tbsp chicken bouillon, lots of lemongrass (2-3tbsp chopped, we used the pre-chopped frozen ones), 1.5 tbsp fish sauce, pepper, 1 tbsp sugar, and 1 tbsp oyster sauce.
Wash and pluck the leaves leaving a short segment of stem that can be used to hold the roll once wrapped.
The shinny (waxy) side should face outwards as you roll your beef mix up.
Roll it tight and stick the stem in as shown in the video to secure the roll.
Add several rolls to a skewer, brush with oil on both sides before putting them on a grill or pan. The grill gives it a crispy smoky taste (just like the street vendors) that's hard to beat if you cook them on a pan.