“Want to easily remember what bo la lot is? Think of it as ‘beef in leaves’. This traditional Vietnamese dish is properly called “Thit bo nuong la lot”, but foreigners often shorten it to bo la lot.”
In the article, author Ben Groundwater also describes how to make this dish: “To prepare this dish, the beef is minced and mixed with spices such as chives, garlic, black pepper, sugar, fish sauce, oyster sauce, MSG, before being rolled in betel leaves and grilled. However, the best way to do it is to grill it over charcoal.
Then, Vietnamese people sprinkle roasted peanuts and herbs on the delicious beef rolls wrapped in betel leaves, and dip them in a spicy fish sauce called mam nem. The combination of sweet, salty, sour… with a faint smoky taste, Vietnam’s “Beef Grilled in Betel Leaves” is definitely one of the best dishes on the planet.”
The Australian newspaper said that the dish of beef in betel leaves originated from Southern Vietnam. According to the author of the article, Sydney residents who want to enjoy delicious beef in betel leaves can go to Gia Dinh restaurant in Marrickville. If you are in Melbourne, try this dish at Viet Kitchen in Footscray. If you are in Brisbane, you can go to Mister Bui Banh Mi.
The dish “beef wrapped in betel leaves” in some Australian restaurants is often translated as “beef wrapped in betel leaves”, but this is not actually betel leaves, but a mistake by the translators who cannot distinguish between betel leaves (betel) and piper sarmentosum leaves (piper sarmentosum), partly because the two leaves are quite similar in appearance. The more delicately flavored leaf used to wrap the beef is piper sarmentosum, sometimes called wild betel.
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