Photograph of the finished Thịt bò cuốn lá lốt Long An

Vietnam · Bò cuốn lá lốt Long An

Thịt bò cuốn lá lốt Long An

45 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.3 kg
  • Photograph of Wild betel leaves Wild betel leaves 240 g
  • Photograph of Pork fat Pork fat 200 g
  • Photograph of Lemongrass Lemongrass 100 g
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Fermented fish sauce Fermented fish sauce 200 g
  • Photograph of Roasted peanuts Roasted peanuts 120 g
  • Photograph of Pineapple Pineapple 320 g
  • Photograph of Spring onion Spring onion 100 g

Method

  1. 1 Mince the beef with a knife and mix it with diced pork fat, chopped lemongrass, garlic, and fish sauce.
  2. 2 Mixing pork fat into the filling is a method used in the Mekong Delta to prevent the rolls from drying out when grilled over charcoal.
  3. 3 Marinate the filling for 1 hour, then place a spoonful on the back of a betel leaf and roll it into a stick.
  4. 4 Arrange the rolls tightly together on the tray and skewer them with bamboo sticks through the entire row for easy flipping.
  5. 5 Grill at 230 degrees for 12 minutes or over charcoal for 8 minutes, flipping twice.
  6. 6 Mix fermented fish sauce with chopped pineapple and garlic/chili peppers, then serve with crushed roasted peanuts.

With an appliance

  • Charcoal grill 40 min

    Grill the meat 12 cm above the charcoal for 8 minutes, flipping it every 2 minutes; the fat will drip onto the charcoal, creating a smoky aroma.

Start cooking