Bo La Lop

Ingredients

• The Meat: 1 lb ground beef + ¼ lb fatty ground pork or minced pork fat (keeps the meat juicy). [1, 2, 3]

• The Aromatics & Seasoning:

  • 2 tbsp minced lemongrass

  • 1 tbsp minced garlic

  • 1 tbsp minced shallots

  • 1 ½ tbsp oyster sauce

  • 1 tbsp fish sauce

  • 1 tsp sugar

  • ½ tsp black pepper

  • a pinch of five-spice powder (optional) [1, 2, 3, 4]

• The Wrap: 30–40 fresh wild betel leaves (piper lolot) (Can substitute with perilla or tía tô leaves if necessary). [1, 2]

• Toppings & Garnish:

  • Crushed roasted peanuts

  • Scallion oil (hành mỡ) [1, 2, 3]

Step-by-Step Instructions

1. Prepare the Filling

1. In a large bowl, mix the ground beef, minced pork fat, and all the aromatics and seasonings.

2. Use your hands to knead the mixture into a cohesive, springy texture.

3. Cover and let it marinate in the fridge for at least 30-60 minutes. [1, 2]

2. Roll the Leaves

1. Wash and gently pat dry the betel leaves. Lay them flat with the matte/dull side facing up (the shiny side should face outward on the finished roll). [1, 2, 3, 4, 5]

2. Take about 1-1.5 tablespoons of the beef mixture and shape it into a small "sausage" on the lower third of the leaf. [1, 2]

3. Fold in the sides and roll it up tightly, similar to an egg roll. [1, 2]

4. To secure, poke a tiny hole at the end of the rolled leaf with a toothpick and push the leaf stem through it to lock the roll in place. (Alternatively, just thread 3–4 rolls side-by-side onto wooden skewers to hold them). [1, 2, 3]

3. Cook the Rolls [1]

1. Lightly brush the outside of the rolls with a neutral cooking oil. [1, 2]

2. Grilling: Cook over an outdoor charcoal grill on medium heat for about 3-4 minutes per side, until the leaves are slightly charred and the meat is cooked through. [1, 2, 3, 4, 5]

3. Air-fry/Oven: Air fry at 380°F for 12 minutes, flip, then increase to 400°F for another 5–6 minutes. Alternatively, broil under the oven for 6–8 minutes, turning frequently. [1, 2, 3, 4]

4. Garnish and Serve

1. Immediately brush the hot rolls with scallion oil and sprinkle generously with crushed peanuts.

2. Serve hot alongside fresh lettuce, mint, Thai basil, cucumber slices, and rice vermicelli noodles. It is traditionally dipped in a sweet-and-tangy fish sauce (nước chấm