Bo Nuong La Lot, Grilled Beef in Betel Leaves, Beef Wrapped in Lolot Leaves
This bo la lot recipe rolls lemongrass-seasoned ground beef in fragrant lolot leaves and grills the parcels until smoky and just cooked through. Crushed peanuts and scallion oil go on top, and the rolls are eaten with rice vermicelli and herbs. One serving is six rolls, about 170 g.
Bo la lot is a southern Vietnamese grill dish of seasoned minced beef rolled in la lot leaves (Piper lolot), sometimes called wild betel leaves. The leaves turn dark and fragrant over charcoal, and the rolls are served with banh hoi or rice vermicelli, crushed peanuts, scallion oil and mam nem, a fermented pineapple-fish dipping sauce.
Pairs well with: Banh hoi or rice vermicelli, fresh herbs and mam nem dipping sauce.
Provenance
Vietnam
Southern Vietnamese Grill Classic
East & South Asia
Time Dedication
45m
30m prep • 15m cook
Batch Yield
4 Servings
418 kcal per serving
1 serving ≈ 170 g
Technical Skill
Intermediate
Medium (Roll & Grill)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Hearty Midday Main
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Southern Vietnamese Grill Classic
Photo: SauceSupreme, CC BY 2.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Medium — about $4–5 per serving at home (USD)
Lemongrass beef rolled in lolot leaves and grilled until smoky.
Execution Methodology & Culinary Technique
Prep Stage: Filling, Leaves & Scallion Oil
30 Mins • Mixing & Rolling
Mince the lemongrass, garlic and shallot, grind the peanuts, and mix the seasoned beef filling, then leave it to rest for 10 minutes. While it rests, wash and dry the lolot leaves, snip the stems and slice the scallions for the scallion oil.
Maestro Tip: Use two leaves per roll when the leaves are small: overlap them slightly so the filling cannot escape.
10 Mins No heat — room temperature, ~20°C (68°F)
In a large bowl, combine the ground beef, 40 g ground peanuts, lemongrass, garlic, shallot, fish sauce, sugar, five-spice powder and black pepper. Mix with your hands until even, then rest for 10 minutes so the flavours settle.
Mix just until combined: overworking ground beef makes the rolls tough.
Done when: Filling even, fragrant, holding together when squeezed.
15 Mins No heat — room temperature, ~20°C (68°F)
Lay a lolot leaf shiny-side down. Place a small log of filling, about 25 g, near the top of the leaf, fold the sides in and roll tightly towards the stem end, tucking the stem in to hold the roll. Repeat to make 24 rolls, then thread 4–5 rolls onto each skewer.
Roll snugly but do not squeeze: the filling swells slightly as it cooks.
Done when: 24 tight rolls, seams tucked, threaded on skewers.
5 Mins Medium heat, ~175°C (350°F)
Heat the vegetable oil in a small pan until it shimmers, then pour it over the sliced scallions in a heatproof bowl. It will sizzle and the scallions will wilt bright green. Set aside for serving.
Pour the hot oil over the scallions, not the other way round: the sizzle is what wilts them.
Done when: Scallions wilted bright green, glistening with oil.
12 Mins Medium-high heat, ~200°C (400°F)
Brush the rolls lightly with oil and grill in batches over medium-high heat for about 3 minutes per side, turning until all sides are done, about 12 minutes in total. The leaves should turn dark and wrinkled, and the beef inside must reach 71°C (160°F).
Do not press the rolls with a spatula: pressing squeezes out the juices.
Done when: Leaves dark and wrinkled, beef 71°C (160°F) inside.
3 Mins No heat — serving, ~60°C (140°F)
Arrange the grilled rolls on a plate, spoon the scallion oil over them and sprinkle with the remaining 30 g crushed peanuts. Serve at once with banh hoi or rice vermicelli, fresh herbs, pickled carrot and mam nem dipping sauce.
Serve hot: the leaves lose their fragrance as they cool.
Done when: Rolls glossy with scallion oil, peanuts scattered on top.
Finishing Touches & Plating
Serve the bo la lot hot off the grill, glistening with scallion oil and peanuts, with banh hoi, herbs and mam nem on the side for wrapping and dipping.
Nutritional Physiology & Benefits
Energy
418
kcal / serving
Protein
31g
Complete AA
Carbs
11g
Complex
Fats
28g
Healthy
| Energy | 418 kcal |
| Protein | 31 g |
| Carbohydrates | 11 g |
| Fat | 28 g |
| Fibre | 3.0 g |
| Sugar | 4.7 g |
| Sodium | 378 mg |
| Energy | 246 kcal |
| Protein | 18.2 g |
| Carbohydrates | 6.6 g |
| Fat | 16.5 g |
| Fibre | 1.7 g |
| Sugar | 2.8 g |
| Sodium | 222 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Beef supplies iron, zinc and vitamin B12; lemongrass and scallions add vitamin C and vitamin K.
31 g Protein per Serving
One serving carries about 31 g of protein from the beef and peanuts, so six rolls make a real dinner, not a snack.
Iron & Vitamin B12
Beef is a rich source of iron and vitamin B12, and the vitamin C in the herbs and scallions helps the body absorb the iron.
Grilled, Not Fried
The rolls are grilled over direct heat, so no frying fat is needed and the leaves pick up a light smokiness instead.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Banh Hoi
Fine woven rice vermicelli sheets are the classic base: they soak up the scallion oil and are made for wrapping the rolls.
Vegetables
Fresh Herbs & Pickled Carrot
Mint, lettuce and pickled carrot add crunch and sharpness that cut the rich, smoky beef.
Sauces
Mam Nem Dipping Sauce
Fermented pineapple-fish sauce is salty, sweet and funky all at once, and it is the traditional partner for these rolls.
Drinks
Iced Tea or Cold Beer
Something cold and light cleanses the palate between smoky, salty bites.
Complete menu
Banh hoi or rice vermicelli, fresh herbs and mam nem dipping sauce.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Eating Undercooked Ground Beef
Ground beef must reach 71°C (160°F) right through; a pink centre is not safe, because grinding spreads bacteria through the meat. Use a thermometer if you are unsure. This is general food information, not medical advice.
Wrapping with the Wrong Leaf
True betel leaf (Piper betle) is tougher and more bitter than lolot leaf (Piper lolot), which is the leaf this dish uses. Ask for la lot or wild betel leaves at an Asian market. This is general cooking information, not medical advice.
Leaving Grilled Rolls Out for Hours
Cooked minced meat spoils quickly at room temperature. Refrigerate leftovers within 2 hours. This is general food information, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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Cultural Discovery
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