Plato principal
Bò Lá Lốt (Vietnamese Grilled Beef in Betel Leaves)
45 minPara 6Nutri-Score C€€
C
45 min
45 minBò Lá Lốt (Vietnamese Grilled Beef in Betel Leaves)
receta de
@anguswannnn
@anguswannnn
3 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
medium ground beef (at room temperature)Otro900 g
betel leaves (lá lốt) (washed, plucked from stems leaving a short stem segment, sorted by size; broken ones chopped)Frutas y verduras40 piezas
onion (diced)Frutas y verduras0,5 piezas
garlic (minced)Frutas y verduras3 piezas
chicken bouillon powderDespensa15 g- lemongrass (finely chopped)Frutas y verduras30 g
- fish sauceDespensa15 ml
black pepper (ground)Especias2 g
sugarDespensa12 g- oyster sauceDespensa15 ml
- neutral oil (for brushing)Despensa30 ml
por ración
Nutrición
334kcal
- Carbohidratos
- 4 g
- Proteínas
- 29 g
- Grasas
- 23 g
paso a paso
Preparación
- Paso 1
Prepare the betel leaves
- Wash the betel leaves and pluck them from the stems, leaving a short segment of stem attached to each leaf.
- Sort the leaves by size and set the broken ones aside to be chopped.
- Paso 2
Marinate the beef
- In a bowl, combine the ground beef with the chopped broken betel leaves, diced onion, minced garlic, chicken bouillon, chopped lemongrass, fish sauce, pepper, sugar and oyster sauce.
- Mix well until everything is evenly incorporated, then let the mixture marinate.
- Paso 3
Wrap the rolls
- Place a leaf shiny (waxy) side facing outwards and add a small amount of beef mixture near the stem end.
- Roll it up tightly, then poke the stem into the roll to hold the whole thing together.
- Paso 4
Skewer and brush with oil
- Thread several rolls onto each skewer.
- Brush the rolls with oil on both sides.
- Paso 5
Grill
- Grill the skewers, turning as needed, until the beef is cooked through and the leaves are nice and crispy.
- Alternatively, pan fry them, though grilling gives the crispiest leaves.
las más cocinadas primero