Bœuf grillé dans des feuilles de bétel
Bœuf haché à la citronnelle, roulé dans des feuilles de bétel parfumées et grillé jusqu'à ce qu'il soit fumé et juteux.
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Season the beef
In a bowl, mix the minced beef with lemongrass, garlic, shallot, fish sauce, sugar, pepper and the tablespoon of oil. Knead the mixture with your hand for a minute so it binds together, then cover and marinate in the fridge for at least 20 minutes.
- 400 g beef
- 2 stalks lemongrass
- 3 cloves garlic
- 1 small shallot
- 1.5 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp ground black pepper
- 1 tbsp vegetable oil
✅ C'est prêt quand : the mixture smells fragrant of lemongrass and feels slightly sticky and well combined
Prepare the leaves
Rinse the betel leaves gently and pat them completely dry with a towel, since wet leaves will steam instead of char. Lay each leaf shiny-side down (the matte, veiny side should face up, towards the filling) and snip off the thick stem at the base.
- 24–28 betel leaves
✅ C'est prêt quand : the leaves are dry and ready, shiny side down on your work surface
Roll the parcels
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Grill until charred
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Cook noodles and serve
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Season the beef
In a bowl, mix the minced beef with lemongrass, garlic, shallot, fish sauce, sugar, pepper and the tablespoon of oil. Knead the mixture with your hand for a minute so it binds together, then cover and marinate in the fridge for at least 20 minutes.
- 400 g beef
- 2 stalks lemongrass
- 3 cloves garlic
- 1 small shallot
- 1.5 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp ground black pepper
- 1 tbsp vegetable oil
✅ C'est prêt quand : the mixture smells fragrant of lemongrass and feels slightly sticky and well combined
Prepare the leaves
Rinse the betel leaves gently and pat them completely dry with a towel, since wet leaves will steam instead of char. Lay each leaf shiny-side down (the matte, veiny side should face up, towards the filling) and snip off the thick stem at the base.
- 24–28 betel leaves
✅ C'est prêt quand : the leaves are dry and ready, shiny side down on your work surface
Roll the parcels
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Grill until charred
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Cook noodles and serve
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The Story Behind the Dish
Bò lá lốt grew out of Vietnamese cooks' habit of wrapping foods in aromatic leaves before grilling, a technique that keeps the meat moist and adds its own fragrance as it cooks over fire. Betel leaf, with its peppery, slightly bitter edge, became a favourite wrapper for seasoned beef, and the dish spread from home kitchens to street-side charcoal grills.
Today it is a familiar sight at Vietnamese barbecue stalls and family gatherings, often grilled outdoors so the smoke can perfume the leaves and the beef inside.
⭐ Why It's Famous
The charred, herbal leaf and the lemongrass-scented beef make a small bite with big flavour, and the ritual of grilling and wrapping it with noodles and herbs makes it as much an experience as a dish.
💡 Fun Fact
The betel leaf used here is a different plant from the one chewed with areca nut in older Vietnamese customs, though they share the name 'betel' in English.
Northern and Central Vietnam, especially around Hanoi
21.03°N, 105.83°E
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