Plat
Bò Lá Lốt (Vietnamese Grilled Beef in Betel Leaves)
45 minPour 6Nutri-Score C€€
C
45 min
45 minBò Lá Lốt (Vietnamese Grilled Beef in Betel Leaves)
ce qu’il vous faut
Ingrédients
medium ground beef (at room temperature)Autres900 g
betel leaves (lá lốt) (washed, plucked from stems leaving a short stem segment, sorted by size; broken ones chopped)Fruits et légumes40 morceaux
onion (diced)Fruits et légumes0,5 morceaux
garlic (minced)Fruits et légumes3 morceaux
chicken bouillon powderÉpicerie15 g- lemongrass (finely chopped)Fruits et légumes30 g
- fish sauceÉpicerie15 ml
black pepper (ground)Épices2 g
sugarÉpicerie12 g- oyster sauceÉpicerie15 ml
- neutral oil (for brushing)Épicerie30 ml
par portion
Nutrition
334kcal
- Glucides
- 4 g
- Protéines
- 29 g
- Lipides
- 23 g
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Skewer and brush with oil
- Thread several rolls onto each skewer.
- Brush the rolls with oil on both sides.
- Étape 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.
les plus cuisinées d’abord