Bo La Lot - Beef Wrapped in Wild Betel Leaf
- 9 năm trước
Full recipe at (Xem cong thuc day du tai) http://danangcuisine.com/?p=562
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Ingredients
500g minced/sliced beef
100g minced speck/pork
pepper, salt, sugar, chicken stock, 1tsp each
minced garlic and shallot, 1 tbsp each
3 tbsp minced lemongrass
1 tbsp soy sauce/ fish sauce
Optional: 1 tsp five spice, 3 tbsp crushed roasted peanuts
30-35 wild betel leaves (a.k.a Piper lolot, "la lot") (You can also use vine leaves)
Fresh Asian herbs ( mint, perilla, etc.), lettuce
Fluffy rice vermicelli ( bún or bánh hỏi)
Dipping sauce: anchovy fish sauce (mam nem) or light dipping fish sauce (nuoc cham)
NOTE: There are 2 types of betel leaves: piper betle ("la trau", can be chewed as a mouth freshner) and piper sarmentosum (wild betel or "la lot" which is used in this recipe). Please do not mistake one for another :)
Music by Purple Planet http://www.purple-planet.com/
► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/
► Items in my kitchen and pantry http://danangcuisine.com/store/
Subscribe for more videos: http://goo.gl/upfRRU
Join me on other social media
● Instagram: http://instagram.com/helenrecipes/
● Google+ https://plus.google.com/+HelenRecipes/posts
● Facebook: https://www.facebook.com/danangcuisine
● Twitter https://twitter.com/HelenRecipes
If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)
Ingredients
500g minced/sliced beef
100g minced speck/pork
pepper, salt, sugar, chicken stock, 1tsp each
minced garlic and shallot, 1 tbsp each
3 tbsp minced lemongrass
1 tbsp soy sauce/ fish sauce
Optional: 1 tsp five spice, 3 tbsp crushed roasted peanuts
30-35 wild betel leaves (a.k.a Piper lolot, "la lot") (You can also use vine leaves)
Fresh Asian herbs ( mint, perilla, etc.), lettuce
Fluffy rice vermicelli ( bún or bánh hỏi)
Dipping sauce: anchovy fish sauce (mam nem) or light dipping fish sauce (nuoc cham)
NOTE: There are 2 types of betel leaves: piper betle ("la trau", can be chewed as a mouth freshner) and piper sarmentosum (wild betel or "la lot" which is used in this recipe). Please do not mistake one for another :)
Music by Purple Planet http://www.purple-planet.com/