Beef in Betel Leaf (Thit Bo Nuong La Lot)

I love these little parcels as a snack or lunch!

They are gluten free, soya free and dairy free.

A little taste of the orient in your living room.


– 500g beef

– 1 cloves of garlic, crushed

– 2 lemongrass stalks, white bit only, chopped finely

– 2 spring onions, white bit only, chopped finely

– 2 tsp salt

– 2 tsp pepper

– Salt and pepper to season

– La lot/Betel leaves (one bag, 30-40 leaves)

For dipping;

– 1 tbsp fish Sauce

– 1 tsp garlic

– I tbsp brown sugar

– Squeeze of a lime

(Optional extra’s to your own taste: add Chinese 5 spice to the marinade, or add more garlic or lemongrass to taste)


– Mix the beef with the garlic, lemongrass, spring onions, salt and pepper and leave to marinade for at least 15 minutes

– Detach the leaves from their stems and wash the leaves, leave to dry on a tea towel shiny side down

– Pre-heat the oven to 180c and oil a baking tray with sesame oil.

– Take a tbsp of the beef mixture and place it at the bottom of the leaf (stem at the bottom), roll it and place on the baking tray, seam down so that it doesn’t unroll.

– Place in the oven for 5-10 minutes

– To make the dipping sauce mix the garlic, fish sauce and sugar at a low heat, once the mixture has combined take it off the heat and add the lime to break it up. Let cool slightly before serving.

Ăn ngon nhé!


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