To me, Bò Lá Lốt / Bò Nướng Lá Lốt smells like Vietnamese BBQ nights—juicy, smoky beef wrapped in fragrant, peppery wild betel leaves.
The moment that familiar char hits the air, you just know something delicious is on its way.
What’s Inside
Vietnamese Grilled Beef in Lolot Leaves – Bo La Lot
Bò Lá Lốt is one of those signature Southern Vietnamese dishes, right up there with Vietnamese pancakes (Bánh Xèo) and Vietnamese spring rolls (Gỏi Cuốn).
Up north, you’ll find a version called Chả Lá Lốt—made with ground pork and pan-fried instead of grilled.
The star here is lá lốt, or wild betel leaves (sometimes sold as piper lolot in Asian stores). They’re heart-shaped, shiny, and have a gentle peppery flavor that crisps up beautifully on the grill.
Don’t mix them up with lá trầu—another “betel leaf” that Vietnamese women used to chew for dental care. It’s not meant for cooking, and definitely not for your Bò Lá Lốt.
I’ve got full posts all about popular Vietnamese herbs and Vietnamese vegetables if you want to dive deeper.
Ingredients
Ground beef (and pork, if you like): I usually do half beef, half pork, but all beef works perfectly too.
Lolot leaves (lá lốt): For wrapping the meat—and you can toss a few chopped leaves into the marinade to boost the fragrance.
Chicken powder, oyster sauce, sugar: The simple trio to season the meat.
Ground pepper & shallots: Pepper amps up the lolot leaves’ natural kick, and minced shallots give a little extra flavor. Minced shallots can easily be swapped for a pinch of onion or garlic powder.
Minced lemongrass & five spice powder (optional): I often skip it so the lolot leaves can really shine, but add it if you love that extra aroma.
Cooking oil / lard: A little helps keep the meat juicy while grilling.
Optional sides:
- Mo hanh (scallion oil)
- Crushed roasted peanuts or sesame
- Fresh salads and Vietnamese herbs
- Rice papers & rice noodles (bún or bánh hỏi)
- Dipping sauce — nuoc cham (fish sauce) or mắm nêm (anchovy sauce)
Instructions
Step 1 – Prepare the meat:
- In a bowl, mix the ground beef with chicken powder, oyster sauce, sugar, ground pepper, and finely chopped lolot leaves. Optional: add minced lemongrass and a pinch of 5-spice powder.
- Let it marinate for 20–30 minutes. Just before wrapping, stir in a little cooking oil or lard to keep the meat juicy.
Step 2 – Wrap the beef:
- Wash the lolot leaves and pat them dry.
- Spoon some meat onto a leaf—shiny side facing out—and roll it up tightly.
- For grilling or baking, thread the rolls onto skewers. For pan-frying or air-frying, place them seam-side down or pierce 2–3 rolls together with a toothpick to help keep them closed.
Step 3 – Cook:
- Charcoal grill: Medium heat, 6–8 min per side until cooked and lightly charred.
- Oven: 200 °C (390 °F), 12–15 min, flip halfway.
- Air fryer: 180 °C (356 °F), 10–12 min, flip halfway.
- Skillet: Medium heat with a little oil, 6–8 min, turning occasionally until browned and cooked through.
Step 4 – Serve:
Substitutes for Lá Lốt
There’s really no perfect substitute for lolot leaves, but a few options can get you close in flavor, texture, or function:
- Perilla leaves (tía tô) – The best overall swap. They’re herbal and slightly peppery, not the same flavor, but they give a similar “green, fragrant, grilled leaf” vibe.
- Shiso leaves, kkaennip (Korean perilla), or grape leaves – similar to perilla. They hold up well on the grill and make great substitutes for wrapping.
- Ramps / Wild Garlic (Bärlauch in Germany) – My favorite during high season. It gives a nice garlicky, fresh aroma.
- Banana leaves or pandan leaves – These don’t replace the leaf itself, but they’re great for adding that smoky, leafy aroma. Wrap the beef mixture inside and grill—you won’t eat the leaves, but the scent is amazing.
Expert Tips
Don’t skip the oil or lard in the filling.
Lean beef dries out fast. A spoon of fat keeps the meat juicy all the way through.
Brush with oil halfway.
A light brush of oil (or scallion oil!) keeps the leaves glossy and prevents them from drying out.
Add a few extra chopped lolot leaves inside.
It boosts the peppery fragrance from the inside out—great if your leaves aren’t super aromatic.
Use indirect heat first when grilling.
Start the rolls on the cooler side of the grill, then finish over direct heat for the smoky char. This keeps the leaves from burning too fast.
Make ahead:
You can wrap the rolls a day in advance. Store them tightly covered in the fridge and cook right before serving.
More Vietnamese BBQ dishes to try
- Lemongrass Pork Chops
- Lemongrass Chicken
- Vietnamese Chicken Vermicelli
- Vietnamese Grilled Pork Skewers
- Bun Cha (Northern-style grilled pork with rice noodles)
- Bun Thit Nuong (Southern-style grilled pork with rice noodles)
Grilled Beef in Lolot Leaves (Betel Leaves) – Bò Lá Lốt
Ingredients
- 1 lb ground beef (or half beef, half pork, ~ 500g)
- 45 wild betel leaves (lolot leaves) (for wrapping + a few chopped for marinating)
- 1 tbsp oyster sauce (to taste)
- 2 tsp chicken powder (to taste)
- 1 tsp sugar (to taste)
- 1 tbsp minced shallots
- ½ tsp ground pepper
- 2 tbsp cooking oil (or lard)
- 1 tbsp minced lemongrass (optional)
- ½ tsp five-spice powder (optional)
Optional sides:
- Vietnamese scallion oil
- Crushed roasted peanuts or sesame
- Fresh salad greens
- Vietnamese herbs (Thai basil, perilla, mint…)
- Rice paper, regular rice noodles, or bánh hỏi
- Dipping sauces: nước chấm (fish sauce) or mắm nêm (anchovy sauce)
Instructions
Prepare the meat:
- Prepare the meat: – Mix ground beef with chicken powder, oyster sauce, sugar, ground pepper, and finely chopped lolot leaves. Optional: add minced lemongrass and 5-spice.– Marinate for 20–30 minutes, then mix in cooking oil (or lard) to keep the meat juicy.
- Wrap the beef: – Wash and dry the betel leaves.– Place a spoonful of meat on each leaf (shiny side out) and roll tightly.– For grilling or baking, thread the rolls onto skewers. For pan-frying or air-frying, place seam-side down or secure 2–3 rolls with a toothpick.
- Cook:– Charcoal grill: Medium heat, 6–8 minutes per side.– Oven: 200 °C (390 °F) for 12–15 minutes, flipping halfway.– Air fryer: 180 °C (356 °F) for 10–12 minutes, flipping halfway.– Skillet: Medium heat with a little oil, 6–8 minutes, turning until browned and cooked through.
- Serve: – Serve with steamed rice or pair with scallion oil, crushed peanuts or sesame, fresh herbs, rice papers, bún or bánh hỏi, and dipping sauces like nước chấm (fish sauce) or mắm nêm (anchovy sauce).
