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.
Gallery
Bò nướng lá lốt
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,"
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