Grilled Beef in Piper Lolot Leaves
'Bo La Lot'
Discover the unique fragrance of the piper lolot leaves
This is a great recipe from Vietnam. It can remind some of the stuffed vine leaves dishes from the South of Europe or from the Middle East. The idea is simple: marinated beef is rolled in piper-lolot leaves, these small rolls are then grilled on the barbecue.
Piper lolot leaves are often used in Vietnam and Laos to wrap meat. In Vietnam it is called lá lốt, in Laos 'phak ee lert', in Thailand 'chaphloo'. These leaves have a particular scent that goes very well with grilled beef. They are thick and resistant, so they will not burn quickly on the grill.
You can eat your skewers simply with Thai fragrant rice or glutinous rice, but I advise you to enrich your dish by adding rice leaves, vermicelli, herbs, gherkins and carrots pickles. With all these ingredients you will make some small and well-filled rolls that you will enjoy with
a spring roll sauce. Bon appétit.
Ingredients for 4 people
- 600g tender beef
- 2 lemongrass
- 20g garlic cloves
- 2 tsp sugar
- ½ tsp salt
- 1 tsp Hoisin sauce
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 5 tbsp vegetable oil
- Ground pepper
- 1 tbsp white rice vinegar
- 50g roasted peanuts
- 50g spring onion
- 100g piper lolot leaves
- 150g rice noodles
- 250g rice paper
- 1 carrot
- 8 gherkins
- 50g cilantro
- 10 mint sprigs
- 30cl spring roll dipping sauce
- Bamboo skewers
Grilled Beef in Piper Lolot Leaves 'Bo La Lot' Ingredients
Piper Lolot Leaves
Ingredients to eat with 'Bo La Lot'
Traditional Vietnamese Bo La Lot dish
'Bo La Lot' Roll
Grilled Beef in Piper Lolot Leaves 'Bo La Lot'
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