
How to make grilled beef with betel leaves, delicious, attractive, irresistible

Ingredients for Grilled Beef Wrapped in Betel Leaves (Bò Nướng Lá Lốt)
Main Ingredients
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500g beef
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A handful of wild betel leaves (lá lốt)
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5 shallots
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100g roasted peanuts
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Chopped scallions and minced garlic
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Seasonings: salt, seasoning powder, ground pepper, cooking oil
For the Dipping Sauce
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1 bottle of fermented anchovy sauce (mắm nêm)
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Chili, garlic, and ripe pineapple
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Filtered water
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Sugar
How to Make Grilled Beef Wrapped in Betel Leaves

Step 1: Prepare the Ingredients
Rinse the beef thoroughly and slice it into thin pieces. Finely mince the beef together with a small portion of beef fat to make the mixture more tender and flavorful when grilled.
Peel the shallots and garlic, then crush and mince them finely. Quickly blanch the scallions in hot water so they become soft and flexible — this will make them easier to tie the rolls later on.
Tip: Choose young, fresh betel leaves for the best aroma and color. Avoid old leaves, as they can taste slightly bitter when grilled.
Step 2: Marinate the Beef
In a large bowl, combine the minced beef with seasoning powder, ground pepper, minced shallots, and garlic. Mix well until all ingredients are evenly coated. Let the mixture rest for about 15–20 minutes so the flavors can absorb deeply into the meat.
Optional: You can also add a teaspoon of soy sauce or a few drops of sesame oil to enhance the aroma and juiciness of the meat.
Step 3: Wrap the Beef with Betel Leaves
Wash the betel leaves gently and pat them dry. Take a small spoonful of marinated beef, place it on a leaf, and roll it up tightly, similar to a small spring roll. Use a blanched scallion strip to tie around the middle of each roll to keep it secure. Continue until you’ve used up all the beef and leaves.
Tip: Try to make the rolls uniform in size so they cook evenly and look neat when served.
Step 4: Grill the Rolls

Preheat your oven to 250°C (480°F) for about 5 minutes. Arrange the rolls on a baking tray lined with foil or parchment paper. Brush each roll with a thin layer of cooking oil to prevent drying and to give them a shiny finish.
Grill for about 10–15 minutes, depending on your oven, turning them halfway through to ensure even cooking.
If you prefer a smoky flavor, you can grill the rolls over charcoal — this is the traditional method and gives the dish a wonderful aroma that’s hard to resist.
Step 5: Make the Dipping Sauce

Finely mince the chili and garlic. Peel and finely chop the pineapple.
In a small pot, add a bit of filtered water, the fermented anchovy sauce (mắm nêm), and the chopped pineapple. Bring to a gentle boil while stirring continuously. When the mixture starts to thicken, season it with ½ teaspoon of MSG (optional) and 4 tablespoons of sugar. Finally, add the minced garlic and chili, stir well, and remove from heat.
A good dipping sauce should have a balanced combination of salty, sweet, sour, and spicy flavors — the saltiness from mắm nêm, sweetness from sugar, slight tartness from pineapple, and a bit of heat from the chili.
Step 6: Serve and Enjoy

Roast the peanuts in a dry pan until golden and fragrant, then remove the skin and crush them coarsely.
Arrange the grilled beef rolls neatly on a serving plate, sprinkle the crushed peanuts on top, and drizzle with a bit of the dipping sauce if desired.
This dish can be served with steamed rice, vermicelli noodles (bún), or even as an appetizer at parties. The combination of smoky grilled beef, fragrant betel leaves, and rich savory dipping sauce creates a truly unforgettable Vietnamese flavor experience.
Extra tip: You can also serve it with pickled carrots and daikon, fresh herbs, and rice paper for a refreshing, balanced meal.
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