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Bo La Lot Recipe

A delicious Vietnamese dish of beef and betel leaves aromatically flavoured with lemongrass and fish sauce.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Units Scale

450g minced beef
4 betel leaves, finely chopped
2 tablespoons minced lemongrass
2 garlic cloves, minced
3 teaspoons fish sauce
2 tablespoons vegetable oil
4 spring onions, finely sliced
Fresh coriander leaves for garnish


In a large bowl, mix together the beef, betel leaves, lemongrass, garlic, and fish sauce. Let it sit for at least 20 minutes.
Heat the oil in a large frying pan over medium-high heat. Add the spring onions and fry until lightly browned.
Add the beef mixture and stir until well-combined. Fry for about 5 minutes or until the beef is cooked through.
Garnish with fresh coriander leaves and serve hot with steamed rice or noodles.


You can substitute beef with pork or chicken, if desired.
For an extra spicy kick, add some chilli powder to the beef mixture.

  • Author: Emily Royce
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vietnamese
  • Diet: Halal


  • Serving Size: 1 serving
  • Calories: 360 kcal
  • Sugar: 1g
  • Sodium: 700mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 90mg

Keywords: Bo La Lot, Vietnamese Cuisine, Beef and Betel Leaves, , , ,