Bò nướng lá lốt
|Course||Main course, appetizer|
|Place of origin||Vietnam|
|Serving temperature||Grilled, fried, hot, room temperature|
|Main ingredients||Ground pork, lá lốt|
Thịt bò nướng lá lốt ("grilled beef, in lolot leaf") or thịt bò lá lốt ("beef, leaf of lolot"), bò nướng lá lốt is a dish consisting of Vietnamese beef in lolot leaves, which are called "betel" leaves by some English magazines. The leaves smell spicy but have a medicinal taste. The food is often served or sold at barbecues. There is a northern version called chả lá lốt using pork instead of beef and often pan-fried instead of grilled.
In Southern Vietnam, the lolot leaf is also called "Lá lốp".
- Lolot leaf, plant
- Sami Scripter, Sheng Yang - Cooking from the Heart: The Hmong Kitchen in America-2009 Page 40 "Sometimes called pepper leaf or wild betel, this shrubby vine has heart-shaped leaves that smell spicy but taste medicinal. It is found in Asian markets labeled with its Vietnamese name, lá lốt."
- Pauline Nguyen, Luke Nguyen, Mark Jensen - Secrets of the Red Lantern: Stories and Vietnamese Recipes 2008 -Page 126 "Our barbecues offered beef wrapped in betel leaf,"
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