Ingredients

• 1lb ground beef
• 1/2lb ground pork
• 2 tbsp of fish sauce
• 3 stalks of Lemongrass
• 1 shallot
• 3 cloves of garlic
• 2 tbsp of sugar
• Black pepper
• Betel leaves
• Toothpicks (not for consumption lol)
• Roasted crushed peanuts (optional)

Sauce Ingredients (Nước Chấm)

• 3-4 tbsp fish sauce
• 4 tbsp water
• 4 tbsp sugar
• 1/2 lime
• 1-2 garlic cloves chopped
• 1 thai chili

Steps

1. Finely chop or food process the following: garlic, lemongrass, and shallot.
2. Combine ground beef, ground pork, fish sauce, sugar, black pepper and the garlic/lemongrass/shallot mixture.
3. Let the meat marinate for at least an hour.
4. Rinse and dry your betel leaves.
5. Lay out a few betel leaves with the dark/shiny side down and the stem facing toward you.
6. Spoon in your meat mixture (form into a log) and roll your leaves starting from the bottom, tuck in the sides, and then roll until it’s fully rolled. Secure with a toothpick.
7. Repeat with all your meat + leaves until you run out.
8. Heat up a grill pan (or a regular pan if you don’t have one). When it’s piping hot, reduce heat to medium high, wait 1-2 minutes, and add oil.
9. Add in your Bò Lá Lốt rolls and grill on one side for 1-2 minutes.
10. Turn every other minute or so. You should get grill marks on your leaves if using a grill.
11. Take out and don’t overcook! It will make your meat dry.
12. Enjoy with sauce and top with crushed peanuts. Instructions below!

Betel leaves: shiny, dark side (left), side you put the meat on (right)

Nước Chấm

1. Put sugar and water in a container.
2. Slice lime in half and squeeze into sugar water.
3. Chop garlic and chili into tiny pieces and add.
4. Add fish sauce one tablespoon at a time. Taste for desired saltiness.