Vietnamese Bo La Lot Recipe

Vietnamese Bo La Lot is an incredibly tasty and easy to make dish that has been popular for centuries. The dish originated in the central highlands of Vietnam and is still beloved in the country today. It commonly utilizes marinated beef, which is then wrapped in wild betel leaves and cooked over an open flame. This traditional dish is a delicious balance of savory and sweet, and will be a welcomed addition to your next meal.


– 1 lb ground beef
– 20 wild betel leaves
– 1/2 cup white rice
– 1/4 cup fish sauce
– 1/4 cup shallots, minced
– 2 cloves of garlic, minced
– 1/4 teaspoon ground black pepper
– 2 tablespoons vegetable oil
– 1/4 cup chopped fresh cilantro


1. In a bowl, combine 1/4 cup of the fish sauce and minced shallots, stirring to combine. Add the ground beef and mix until everything is evenly incorporated.

2. With your hands, form the beef mixture into 20 small balls. Lay out the betel leaves on your counter, and then place a ball on each leaf. Wrap the leaves around the beef balls, ensuring they are completely sealed.

3. Cook the beef balls by grilling over an open flame, a charcoal grill, or a gas grill. Cook for 10 – 13 minutes, flipping halfway through, until the beef balls are cooked through and the betel leaves are slightly charred.

4. Meanwhile, heat the vegetable oil in a skillet or wok over medium-high heat. Add garlic, cooking for 1 minute until fragrant. Add the white rice and stir, cooking for about 5 minutes until the rice is toasted and slightly crisp.

5. Reduce the heat to medium-low, and add the remaining 1/4 cup of fish sauce and pepper, stirring to combine. Cook for an additional 5 minutes, or until the rice is cooked through and the liquid is absorbed.

6. Serve the beef balls and the rice together, topped with chopped fresh cilantro. Enjoy!