Bò Cuốn Lá Lốt |Beef Wrap Piper Lolot Leaves | Betel Leaves Recipe

Bò cuốn lá lốt is usually served within the Bo 7 Mon (7 Course Beef). This beef wrap with Piper Lolot leaves is hard NOT to like. It is full of flavor and aroma.

Piper Lolot Leaves VS Betel Leaves

After much debate and reserach AFTER I made this video recipe, The leaves I used in this recipe is the Piper Lolot leaves, NOT the Betel Leaves. At first when Googled “la lot”, the first translation was the betel leaves. But if dove deeper, the correct leaf was the Piper Lolot.

Betel Leaves
Piper Lolot Leaves

The Piper Lolot Leaves (La Lot) and the Betel Leaves (La Trau) is VERY similar in look. But they are VERY different in taste and health benefits.

In Vietnam, the Betel Leaves are used as a sort of chewing tobacco along with areca (cau). This has a long tale and history that is part of the Vietnamese culture. They use this as an offering for traditional Vietnamese wedding.

A pile of betel nut leaves arranged in the usual circular pattern at market in Bagan

As for the Piper Lolot leaves, they grow in a sort of bush/stem. While their cousin the Betel Leaves grows like a vine. Both leaves shape and look the same, but the Piper lolot has a peppery taste, and aromatic smell when cooked. On the other hand, the Betel Leaves has herbal smell, with a medicinal taste.

Don’t get this leaf mixed up with lá trầu, which is in the same family. But one is used for a source of nicotine chewing tobacco, while the other one is use for cooking. I made this mistake once when I bought some at the supermarket. The name is the same for some reason. Even when I searched it on google, they had the same name. But their scientific name is different. Piper Lolot leaves and betel leaves. They are similar in shape and color. But they definitely taste different. One is a vine and another is a bush. The one I got were from a bush.

We eat these with fresh lettuce, variety of mints, pickled vegetables, and either mixed fish sauce or mixed mam nem (anchovy sauce). I prefer the mam nem, as it adds a bolder taste and flavor.

Bo Cuon La Lot | Beef Wrap In Piper Lolot Leaves | Betel Leaves

What really was used in this recipe was the Piper Lolot Leaves, NOT the Betel Leaves. Google translated the Vietnamese name (Lá Lốt), to Betel Leaves. Some Vietnamese restaurant in the states serve this dish, but it is rarely that they use La Lot. They uses grape leaves as a substitute. The Piper Lolot Leaves have a very distinct aroma and flavor that is very addicting. Betel Leaves on the other hand is a source chewing tobacco, so you might get a bit "high" / drunk if consumed. I made a mistake of using them at once. LOL
Prep Time1 hour 30 minutes
Cook Time45 minutes
Total Time2 hours 15 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Vietnamese
Keyword: beef wrap in betel leaves, betel leaves, bo cuon la lot, pipper lolot leaves
Servings: 8 People
Author: Chef Q
Cost: $35-$45


  • Skewers


Ground Beef Mix

  • 4 lbs ground beef 80% Lean 20% fat
  • 60+ Each Piper Lolot leaves (Lá Lốt) ~10 Leaves finely minced, ~50+ for beef wrap
  • 6 Oz Pork Fat Finely minced
  • 2-3 Each Fresh Lemongrass Finely minced
  • 2 Each Large Shallots Finely minced
  • 1 Whole Garlic cloves Finely Minced
  • 2 Tsp Ground Black Pepper
  • 1 Tsp 5 Spice Powder
  • 2 Tbsp Oyster Sauce
  • 2 Tbsp Sugar
  • 1 Tbsp Chicken Granulated Seasoning OR 1 tsp MSG
  • 3/4 Cup Toasted Peanuts Crushed
  • 1 Tbsp Corn Starch

Mam Nem Sauce (Anchovy Sauce)

  • 1 bottle Fermented anchovy Fish sauce
  • 1/2 Each Sweet Pineapple OR 1 Can Pineapple Chunks
  • 1 Whole Garlic Peeled
  • 3-5 Each Red Chili
  • 1-2 Each Lime
  • 6-8 Tbsp Sugar Depending on how salty your brand of sauce is. TO TASTE
  • Coconut Juice/Water To dilute

Other Condiments

  • Vermicelli Noodle Sheets
  • Rice Paper
  • Lettuce
  • Vietnamese Mints
  • Pickeled Daikon & Carrots


Wrap Beef In Leaves

  • Combine all ingredients (EXCEPT the whole Lolot Leaves).
    Mix Well.
  • Wrap the beef in the leaves.
    Pan fry 1 pc to taste. Adjust mixture to your taste.
  • Shiny side of the leaf out.
    Do a few at a time to speed you process.
  • 5-6 on each skewer.
  • Grill or pan fry. (charcoal grill is best)

Mam Nem Sauce

  • Blend all ingredients in blender.
  • Add More Sugar & Dilute with water/coconut juice to your taste.


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