Bò Lá Lôt
Yield: 4
Fragrant, fresh and full of Vietnamese-inspired flavour, these Bò Lá Lốt beef rolls feature seasoned Farm 88 beef mince wrapped in betel leaves and grilled until lightly charred. Served with soft rice noodles, fresh herbs, peanuts and a tangy nuoc cham dressing, it’s a vibrant dish that balances smoky, savoury and zesty notes in every bite.
Ingredients
Beef Mix
Nuoc cham dressing (1cup - 250ml)
Instructions
- Wash and drain the Betel leaves.
- Place the Farm 88 Beef Mince into a large mixing bowl and add all remaining ingredients. Mix well to combine, cover and refrigerate for 30 minutes.
- Place one Betel Leaf on the workbench with the pointy end facing away from you and place one heaped tablespoon of the mixture along the length of the Beetle Leaf leaving a gap at the bottom and along the sides. Roll, to firmly enclose the filling then secure with toothpicks, repeat with the remaining leaves and filling.
- Lightly brush the Beef rolls with Oil then cook on Braun MultiGrill 9 Contact Grill (CG9160SL) or a hotplate for approx. 8 minutes turning regularly until lightly charred and the Beef Mince is just cooked through. The rolls should be firm to the touch.
- Serve with the soft warmed Ban Huoy, Nuoc Cham, Fried Shallots, Peanuts and Fresh Herbs.
Nuoc cham dressing
- 1. Pour 100 ml water into a small saucepan and add the Sugar. Heat gently over a low heat just enough to dissolve the Sugar.
- 2. Remove from the heat and pour into a bowl. Stir in the White Winegar and set aside to cool. Add the Ayam Fish Sauce to the Braun Chopper with Lime Juice and finely chopped Garlic and Chilli. Blitz
Notes
Gary's Recommendation: Pop the dipping sauce into a sealable container and store in the fridge for up to 7 days. Nuoc Cham is not only a tasty dipping sauce but an excellent salad dressing. I spoon it over steamed fish or over grilled Prawns or Pork Chops.