Bo La Lot is a popular Vietnamese street food dish that consists of seasoned and grilled beef wrapped in betel leaves. The name “Bo La Lot” roughly translates to “beef wrapped in betel leaves” in English.

The beef used in this dish is usually marinated in a mixture of lemongrass, garlic, sugar, fish sauce, and other seasonings to add flavor. The beef is then grilled or pan-fried until it is cooked through and slightly charred.

The betel leaves used to wrap the beef are slightly bitter and have a distinctive aroma that complements the flavor of the beef. The wrapped beef can be eaten on its own as a snack or served as part of a larger meal.

Bo La Lot is a popular street food in Vietnam, and it is also found in Vietnamese restaurants around the world.

I heard about this recipe by watching the popular cooking show My Kitchen Rules from Australia . What fascinated me was the use of Betel or Piper leaves. In India, Betel leaves are used to make Paan.

Betel or Piper leaves are a type of leaf that come from the betel plant, which is native to Southeast Asia. These leaves are commonly used in traditional medicine and cultural practices throughout Southeast Asia, India, and other parts of the world.

In many cultures, betel leaves are chewed with other ingredients such as areca nuts, tobacco, and lime as a stimulant or as part of social and cultural traditions. However, the practice of chewing betel leaves has been associated with a number of health risks, including an increased risk of oral cancer.

In cuisine, betel leaves are often used to add flavor to dishes. In Vietnamese cuisine, for example, betel leaves are used to wrap grilled meats in dishes such as Bo La Lot. Betel leaves are also used in Indian cuisine to wrap spices and other ingredients in dishes such as Paan.

Paan is a traditional South Asian preparation that involves wrapping a mixture of betel leaf, areca nut, and other ingredients inside a triangular-shaped package. The ingredients used in paan vary depending on the region, but typically include betel leaf, areca nut, slaked lime, and various spices, sweeteners, and flavorings.

Paan is often chewed as a mouth freshener or digestive aid after meals. It is also a popular cultural tradition and is often served at weddings and other special occasions. The practice of chewing paan has been associated with various health risks, particularly an increased risk of oral cancer, due to the presence of certain carcinogenic compounds in the areca nut.

Betel leaves have a slightly bitter and peppery taste, with a strong and distinct aroma. They are often used in small amounts to add flavor and depth to dishes.

Bo La Lot

4.75 from 20 votes


  • 24 – 30 70 gms Betel or Piper leaves
  • 1 lb regular ground Beef
  • Salt to taste
  • 1 tsp black Pepper
  • 1/4 cup finely diced Garlic
  • 1/4 cup finely diced Lemongrass
  • 1/4 cup finely diced Ginger
  • 2 tbsps minced Green Chilli
  • 2 tbsps minced Red Chilli
  • 1/4 cup minced Shallots
  • 1/4 cup finely diced Coriander & Thai Basil
  • ]1 tbsp Fish sauce
  • Juice of 1/2 Lime


  • Mix all the ingredients together except the leaves
  • Place the leaf flat, rough side up with the point of the leaf facing away from you.
  • Grab some of the meat and form a cylindrical or sausage shape
  • Roll the leaf as you get to the end, make a hole with a bamboo skewer
  • Take the stem and insert it in the hole to close
  • Once you have 4 – 6 ready, secure them with a skewer
  • If you can, cook this over a coal bbq, if not cook them in the oven for about 20 mins.
  • Garnish with chopped peanuts and served with lettuce, herbs, cucumber & carrots, noodles and a special dipping sauce called Nuoc cham