Bo La Lot

Total Time:
40 min
30 min
Inactive Prep:
10 min
20 to 24 rolls


  • 1 pound ground beef or a mixture of beef and pork
  • 2 tablespoons chopped lemongrass
  • 1 tablespoon Chinese five-spice powder
  • 1 tablespoon curry powder
  • 1 tablespoon finely minced garlic
  • 1 tablespoon oyster sauce
  • 1 teaspoon cracked black pepper
  • 1 tablespoon ground black pepper
  • 1 tablespoon finely minced shallots
  • 1 tablespoon shoyu (soy sauce)
  • 2 teaspoons fish sauce
  • 2 teaspoons sugar
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 package fresh or frozen betel leaves
    • Special equipment: Metal skewers or wooden skewers, soaked for 20 to 30 minutes


    Cook's Note: If no betel leaves are available, use perilla leaves. If using frozen betel leaves, allow to defrost outside and then separate the leaves and let dry slightly on paper towels before wrapping.

    Preheat the grill.

    Combine the beef, lemongrass, five-spice, curry powder, garlic, oyster sauce, cracked black pepper, ground black pepper, shallots, soy sauce, fish sauce, sugar, olive oil and salt in a large mixing bowl and mix well. Wrap about 2 tablespoons of the mixture into each betel leaf. Spear 3 to 4 betel leaf wraps onto each skewer and grill until the meat is thoroughly cooked. Be sure to eat immediately.

    This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.