Bò nướng lá lốt
Thịt bò nướng lá lốt ("grilled beef, in lolot leaf") or thịt bò lá lốt ("beef, leaf of lolot"), bò nướng lá lốt is a dish consisting of Vietnamese beef in lolot leaves, which are called "betel" leaves by some English magazines. The leaves smell spicy but have a medicinal taste.[1] The food is often served or sold at barbecues, and is the 5th out of 7 courses in the multi-course meal Bò 7 món.[2] There is a northern version called chả lá lốt using pork instead of beef and often pan-fried instead of grilled.
 Bò nướng lá lốt in a Vietnamese restaurant in Manchester, United Kingdom | |
| Course | Main course, appetizer |
|---|---|
| Place of origin | Vietnam |
| Serving temperature | Grilled, fried, hot, room temperature |
| Main ingredients | Ground beef, lá lốt |
In Southern Vietnam, the lolot leaf is also called lá lốp.
Bò lá lốt is often topped with crushed roasted peanuts and green onions, or served with lettuce, mint leaves, daikon and carrot pickles, and vermicelli noodles, dipped in nước mắm pha (Vietnamese dipping sauce).
See also
- Lolot leaf, plant
References
- Sami Scripter, Sheng Yang - Cooking from the Heart: The Hmong Kitchen in America-2009 Page 40 "Sometimes called pepper leaf or wild betel, this shrubby vine has heart-shaped leaves that smell spicy but taste medicinal. It is found in Asian markets labeled with its Vietnamese name, lá lốt."
- Pauline Nguyen, Luke Nguyen, Mark Jensen - Secrets of the Red Lantern: Stories and Vietnamese Recipes 2008 -Page 126 "Our barbecues offered beef wrapped in betel leaf,"
