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la lot grilled beef skewers in betel leaves

Grilled Beef in Betel Leaves (Bo La Lot)

This recipe comes to us from the kitchen of Van Le-Hugh, culinary teacher of Blue Chilli Kitchen and regular participant at the Neff Market Kitchen Cooking School.



  • 750 g minced beef
  • 1 large onion, finely diced
  • 1 tsp sambal oelek
  • 1/2 tsp salt
  • 1 tsp sugar
  • 3 tsp ground lemongrass, found in freezer at Asian grocers
  • 4 tsp sesame oil
  • 2 bags/bundles of betel leaves. Count 4-6 leaves for each skewer. Wash and pat dry
  • crushed peanuts, to serve
  • slices of cucumber, carrots, chilli and spring onion, to serve
  • skewers

Sizzling scallions

  • 4 spring onions
  • 2 tbsp vegetable oil



Combine all ingredients to marinate meat. This should be prepared the night

Place a tablespoon of meat in middle of leaf and roll, then skewer. Use similar
sized leaves together on one skewer for even cooking.

For sizzling scallions, wash, dry and chop spring onions. Heat oil. Once oil is hot put in spring onions until they are evenly wilted, do not over cook.

To serve:

Grill on BBQ or pan fry.

Once cooked arrange on plate and put some sizzling scallions over the top before sprinkling with crushed peanuts.

Garnish plates with slices of cucumber, carrots, chilli and serve.

Have extra dipping fish sauce on the side.  Enjoy!



Notes: This recipe was demonstrated in Van’s class “Vietnamese Street Food“,  April 2019. It is reproduced with permission from Van Le-Hugh.

Image is indicative only and does not reflect the exact ingredients in this recipe.


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