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Bo La Lot - Beef Wrapped in Wild Betel Leaf

2015-08-11 6 Dailymotion

Full recipe at (Xem cong thuc day du tai) http://danangcuisine.com/?p=562<br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/<br />► Items in my kitchen and pantry http://danangcuisine.com/store/<br /><br />Subscribe for more videos: http://goo.gl/upfRRU<br /><br />Join me on other social media<br />● Instagram: http://instagram.com/helenrecipes/<br />● Google+ https://plus.google.com/+HelenRecipes/posts<br />● Facebook: https://www.facebook.com/danangcuisine<br />● Twitter https://twitter.com/HelenRecipes<br /><br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)<br /><br />Ingredients<br />500g minced/sliced beef<br />100g minced speck/pork<br />pepper, salt, sugar, chicken stock, 1tsp each<br />minced garlic and shallot, 1 tbsp each<br />3 tbsp minced lemongrass<br />1 tbsp soy sauce/ fish sauce<br />Optional: 1 tsp five spice, 3 tbsp crushed roasted peanuts<br />30-35 wild betel leaves (a.k.a Piper lolot, "la lot") (You can also use vine leaves)<br />Fresh Asian herbs ( mint, perilla, etc.), lettuce<br />Fluffy rice vermicelli ( bún or bánh hỏi) <br />Dipping sauce: anchovy fish sauce (mam nem) or light dipping fish sauce (nuoc cham)<br /><br />NOTE: There are 2 types of betel leaves: piper betle ("la trau", can be chewed as a mouth freshner) and piper sarmentosum (wild betel or "la lot" which is used in this recipe). Please do not mistake one for another :)<br /><br />Music by Purple Planet http://www.purple-planet.com/

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