Vietnamese Grilled Beef served in Piper Lolot Leaves (Bo Cuon La Lot or Bo La Lot recipe) is one of the most very popular Southern Vietnamese dish. Delicious roll of meat wrapped in leaves of lolot are cooked until fragrant.

My Bò Lá Lốt recipe

If placed with the la lot leaves in la lot leaves, the beef filling will be delicately infused with a pleasant spice. Bo La Lot is a great appetizer or as a main dish.

Do you love Bún Thịt Nướng recipe???

What is Piper Lolot Leaves ( La Lot)?

You might be thinking, what exactly are the piper leaf leaves? They should be referred to as betel leaves? In reality, they’re not exactly the same thing. The leaves of the betel (or piper betle) are la trau in Vietnamese. The proper meaning to the word “la lot” refers to piper lolot or piper Sarmentosum and pepper lolot. I’ve also seen sources using wild betel leaves in reference to la lot.

There are many restaurants in the outside from Vietnam Translate the lat in betel leaves and describe the food grilled beef betel leaves, causing people confused. In the present I would guess that the term of grilled beef served in betel leaves is so commonplace that no one wants to correct it ( :).

In Vietnamese supermarkets, la lot* is sold in bundles with the stalks remaining. It has a mildly spicy taste and has a distinctive smell when cooked. Vietnamese La Lot Leaves

The most popular way to utilize the leaves of piper used in Vietnam can be wrapped around meat roll. In the North they are filled with pork and then baked. We call it cha la lot. In the South the rolls that are referred to as bo cuon la lot, bo nuong la lot and bo la lot comprise primarily meat and are cooked. Today’s recipe is for Southern Vietnamese grilled beef rolls.


The two primary elements in this bola lot recipe are ground meat and leaves of piper lolot. To make the beef rolls more juicier I also include some ground pork that is fatty. Some restaurants also include pork fat to increase the flavor.

Although lots of leaves are already fragrant, they have an distinct scent and aroma, the beef filling must also taste delicious. Therefore, I add chopped lemongrass and shallots garlic, and a hint of five-spice powder in the filling of the meat.

How to make Vietnamese Grilled Beef using Piper Lolot Leaves

The first step is creating your beef roll. A majority of people lay the lat leaf with the glossy side down, then add around 1 tablespoon of filling then roll it into the shape of a log. In the event that the leaf’s on the smaller side, it may be necessary to make use of two leaves to create a roll.

It can be difficult to hold your rolls together because the leaves are prone to roll themselves. A simple solution to this problem is to thread 2 (or greater) roll onto a skewer or toothpick. As you can see in the picture below how they hold in their place this way.

When you’re done rolling, you can grill the rolls. You can make use of an outdoor grill as well as barbecue pan for cooking the chops. I have my preferred Staub grilling pan (I purchased it from Sur La Table), which I utilize to cook a variety of Vietnamese grill-cooked dishes like Hanoi barbecued pork meatballs served with noodles (bun cha) and Vietnamese barbecued pork chops.

What to serve Bo Cuon La Lot

VIETNAMESE GRILLED BEEF IN LOLOT LEAVES. You can try it with your family every weekend

My preferred method of serving the grilled beef rolls is to use rice vermicelli noodles lettuce fresh herbs as well as roasted peanuts, along with a sweet and spicy dressing. The fresh herbs to use are mint and cilantro. It is also possible to add daikon and pickled carrots, or cucumbers to serve alongside.

Other Roll recipes:

I’d like to know what you think of the dish, so be sure to comment.


Vietnamese Grilled Beef in Piper Lolot Leaves (Bo Cuon La Lot or Bo Nuong La Lot) is a well-loved Southern dish that is popular in the South. Delicious roll of beef wrapped up in leaves are cooked to a fragrant.
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 34 minutes
Course Appetizer, Breakfast
Cuisine vietnamese
Servings 4
Calories 350 kcal


To make the Beef Rolls

  • Ground beef 12oz
  • 2 tablespoons chopped lemongrass white portion just (about two stalks)
  • 4 oz of ground pork (with an optimum fat content of 80% or more)
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced shallots
  • 1/2 teaspoon salt
  • 1 teaspoon soy sauce
  • 1/2 teaspoon five-spice powder
  • 1/2 teaspoon fish sauce
  • freshly cracked black pepper freshly cracked
  • 1 teaspoon olive oil (and additional for brushing)
  • A lot of piper Lolot leaves (la lot) around twenty leaves, or greater tiny leaves

The sauce is used for dipping

  • 1/4 cup of water
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon rice vinegar 1 tablespoon rice
  • 1 teaspoon chopped garlic
  • 1 cup honey (or sugar according to your preference)
  • 1 bird's-eye chili, seeds removed, chopped (optional)

To serve, pick one of the following options:


  • Choose the leaves of piper lolot off the stems. Remove the stalks, wash and dry.
  • Mix in a bowl. mix ground pork, ground beef as well as the other ingredients needed to make the beef rolls (minced the lemongrass and shallots garlic salt, pepper soy sauce as well as olive oil and fish sauce). Mix thoroughly to mix. It is possible to simmer one teaspoon of the filling to check whether it's seasoned to your taste.
  • Lay a piper-lolot leaf (or two leaves if the size is small) on a clean , flat surface. Add approximately a tablespoon of meat filling onto the leaf, shape into a small sized log and then wrap the leaf around it.
  • Thread 3-4 beef rolls on the toothpick or on a skewer to ensure the leaves in the right place.
  • Set up a grill pan on moderate temperature (or make use of the outdoor grill). Lightly rub the rolls with oil. When you have the pan heated then add the beef roll.
  • Cook for around one minute to cook till the leaves have softened on the bottom. Turn and cook the second side. The toothpicks can be removed (or skewers) after the leaves have cooked in both directions.
  • Grill for a few hours until filling has cooked. Then rotate the rolls and adjust the heat as necessary to ensure that the leaves are not charred excessively.
  • While you grill the rolls while grilling, add rice vinegar as well as honey and fish sauce to a small saucepan at medium-low heat to create the sauce for dipping. When the sauce begins slowing down, move it it into an ice cube and add minced garlic and bird's-eye chili. Check the flavor and adjust it according to your preference.
  • Serve the beef roll immediately with the sauce for dipping vermicelli noodles and lettuce, the herbs, and the Roasted peanuts.


  • It is perfectly fine to make use of only ground beef to prepare this dish. But, the addition of ground pork (or pork fat) makes the rolls more delicious. If you think the whole group of la lot There are more leaves than is needed You can chop more leaves to mix it into your meat mixture.
  • Many people place the leaf with the glossy side down, and then roll , as the roll’s outer edges will appear more green. It’s okay if would prefer rolling on the side with glossy sides up.
  • If you’re not certain how to cut lemongrass, you can refer to the Here are the instructions on how to prepare Vietnamese sauce and more . If you don’t have a grilling pan or outdoor grill, you could cook the rolls in a pan.

One Response

  1. Tran Tai June 28, 2022

Leave a Reply

Recipe Rating