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Grilled Beef in Vine leaves

Bo La Lot : Vietnamese food

I love to eat this dish when I travel to Vietnam, so I was happy to try it out in the Vietnamese Restaurant in Bangsar Village 1, Kuala Lumpur Malaysia. Yet I imagine the meat used in Vietnam had some pork included, as the "drier" version from this Vietnamese restaurant was beef meat only.

Remember Malaysia has a 60% majority, and sometimes restaurants in shopping malls are obliged to serve "halal" food only. So be prepared if you go to "the" Chinese restaurant in KLCC (the shopping mall "under" to the Twin Towers) on the 4th floor : no pork meat served

Bo La Lot

La Lot is the Vietnamese name of a leaf looking like a big betel leaf. In Malaysia we call it "daun kadok", in Thailand "cha plu" or "cha ploo" and in Laos "phak i leut". It is mainly used for making leaf wrapped snacks.

Vietnamese recipe

For what I tasted, the Bo La Lot recipe should be something like this:

• 30 La Lot leaves

• Filling:
• 3 stalk lemon grass, crushed
• 1/2 pound (250 gr) minced beef
• 3 cloves garlic: minced
• 1-2 tablespoon brown sugar
• 1-2 tablespoon Chinese cooking wine
• 1-2 tablespoon soy sauce
• grounded black pepper
• few drops of sesame oil

1. Combine all the filling ingredients around the lemon grass stalks and let marinate for at least 1 hour, preferably overnight.
2. Roll the minced meat in the leaves: size will be about a nose-drop bottle or a wine cork. Close the leaves with a toothpick.
3. For easy grilling: pin the "filled la lots" on a bamboo skewer.
4. Grill for about 6 minutes (3 minutes on each side) or until crisp.

Vietnamese spring roll recipe

Please leave a comment if you have a Vietnamese spring roll recipe or any
other Vietnamese recipe to share!

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