The Vietnamese Beef Betel Rolls are the kind of dish that is capable of transporting you straight to the bustling streets of Vietnam, where the aroma of sizzling betel leaves fills the air. For a long time, I remember missing these rolls when the betel leaves weren’t readily available in the UK. I even tried using vine leaves as a substitute – while delicious, they just couldn’t replicate the distinctive fragrance of betel leaves when grilled or fried.
Thankfully, times have changed, and now you can easily find betel leaves in Asian or Vietnamese supermarkets, or even on Amazon. They’re often refrigerated, so if you can’t spot them in the vegetable section, check the cooler. You might also see them labelled as Piper Lolot leaves.
The essentials
To make authentic Vietnamese beef betel rolls, here’s what you’ll need:
1. Betel leaves (Piper lolot)
These are the star of the dish. While vine leaves can work as a backup, they won’t deliver that same unmistakable aroma.
2. Beef and Pork Mince
Beef is the primary filling, but it can turn out a bit dry on its own. Adding a touch of high-fat pork mince creates a juicier, more balanced filling.
3. Aromatics and seasoning
The secret to flavourful rolls lies in finely chopped lemongrass, onion, and garlic, seasoned with fish sauce, ground pepper, and a drizzle of olive oil. A tip: chop up the smallest betel leaves in the bunch and mix them into the filling for an extra burst of fragrance.
4. Garnish
Top the rolls with a sprinkle of broken roasted peanuts for texture and a nutty contrast.
Rolling and Cooking
Making these rolls might seem fiddly at first, but it’s straightforward once you get the hang of it:
1. Prepare the leaves
Rinse the betel leaves thoroughly and pat them dry.
2. Mix the filling
Combine the beef, pork, aromatics, and seasonings in a bowl. Using your hands (with gloves ) ensures everything is evenly mixed. Marinate for the filling for about half an hour.
3. Roll the filling
Place a leaf on a flat surface, vein-side up. The pointy end should face away from you. Add a generous teaspoon of filling near the edge closest to you, roll the edge over the filling, tuck in the sides, and roll to the end. Secure the rolls with skewers.
4. Cook the rolls
You can either pan-fry or air-fry or grill the rolls. I opt for air-frying as it’s quick and uses less oil. Set your air fryer to 200°C, brush the rolls with some olive oil before cooking them for 5 minutes on one side, then flip them and cook for another 2-3 minutes. Cooking times may vary, so keep an eye on them.
Make the perfect dipping sauce
A good dipping sauce (nuoc cham) elevates these rolls to another level. The formula is simple:
- Equal parts fish sauce, sugar, and lime or lemon juice.
- Double the amount of water to dilute.
- Add minced garlic and chilli for a bit of heat and extra flavour.
Serving suggestions
These rolls are best enjoyed fresh off the grill or fryer, served with rice or noodles, and garnished with roasted peanuts.
So, next time you’re craving a taste of Vietnam, give these beef betel rolls a try. They’re a little bit of effort but well worth it for the rich, smoky flavours and the joy of sharing something truly special.
Check out my other recipes that pair perfectly with rice!
Authentic Vietnamese Beef Betel Rolls – Bò Lá Lốt
Description
A fragrant Vietnamese classic, these beef betel rolls combine juicy, marinated beef and pork mince wrapped in aromatic betel leaves. Grilled or fried, they are smoky, crispy, and perfect with rice, noodles and a tangy dipping sauce.
Authentic Vietnamese Beef Betel Rolls
For the Rolls
For Garnish
For Nuoc Cham Dipping Sauce
Instructions
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Prepare the Filling
- In a bowl, combine beef mince, pork mince, lemongrass, onion, garlic, fish sauce, black pepper, olive oil and finely chopped small betel leaves. Mix well. Cover and marinate in the fridge for 30 minutes.
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Roll the Filling
- Place a betel leaf vein-side up, with the pointy end facing away from you.
- Add 1 generous teaspoon of the filling near the base of the leaf.
- Roll the base over the filling, fold in the sides, and roll the the tip. Secure with a skewer or toothpick.
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Cook the Rolls
- Air Fryer method: set to 200°C. Brush the rolls with some olive oil before cooking them for 5 minutes on one side, then turn and cook for another 2-3 minutes or until the betel leaves turn dark green and slightly browned on both sides.
- Pan Fry method: heat a little oil in a pan over meadium heat. Cook rolls for 3-4 minutes per side until browned and fragrant.
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Make the Dipping Sauce
- In a small bowl, mix fish sauce, lime juice, sugar and water until the sugar dissolves. Add minced garlic and chilli for extra flavour.
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Serve
- Arrange rolls on a plate, garnish with crushed roasted peanuts, and serve with rice or noodles and the nuoc cham dipping sauce.
