Vietnamese🥩 Meat

Chả Lá Lốt (Betel Leaf Pork Rolls)

Name: Chả Lá Lốt (Betel Leaf Pork Rolls)
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 500 g pork shoulder; ~20-25 leaves betel leaves; 2 onion; ~2-3 stalks scallions; 1 tbsp fish sauce; 1 tbsp oyster sauce; ½ tbsp soy sauce; 1/3 tbsp bouillon powder; ½ tbsp sugar; ~¼ tsp monosodium glutamate; ~¼ tsp black pepper; 1 tbsp cooking oil

⏱ 30 min

Tender and juicy pork rolls wrapped in betel leaves, golden and crispy on the outside while remaining moist and succulent inside. Ground pork (70% lean, 30% fat) is hand-chopped rather than finely minced to maintain texture, mixed with betel leaf, onions, and scallions, seasoned with fish sauce, oyster sauce, and soy sauce. Ready to eat with rice without additional dipping sauce.

High-protein

Adapted from a video by Nấu ăn ngon Tv

Chả Lá Lốt làm kiểu này Mềm Mọng Nước, Thơm nức mũi cả xóm

Watch on YouTube

Ingredients

pork shoulder70% lean, 30% fat; hand-chopped with a knife rather than minced500 g
betel leavesuse whole leaves for wrapping; tear or chop damaged leaves to mix into the filling~20-25 leavesest.
onionminced and mixed into the filling2
scallionsseveral sprigs; crushed and chopped into small pieces~2-3 stalksest.
fish sauce1 tbsp
oyster sauce1 tbsp
soy sauceadds depth of flavor

Steps

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1
Chop the pork shoulder by hand with a knife into coarse pieces; do not fully mince it. Use a 70/30 lean-to-fat ratio. Mix in minced onion and chopped scallions.
2
Add all seasonings: fish sauce, oyster sauce, soy sauce, bouillon powder, sugar, MSG, black pepper, and cooking oil. Put on plastic gloves and mix thoroughly until the filling is evenly seasoned and the flavors are absorbed.
3
Clean and arrange the betel leaves, stack them, and trim the edges for a neat appearance. Chop any torn or small leaves and mix them into the filling.
4
Place a generous amount of filling on each leaf, gently smooth it with your fingers to match the leaf thickness. Roll the leaf upward into a firm cylinder without pressing too hard; let the filling settle in its natural shape.
5
Heat oil to medium temperature; add the rolls when the oil just begins to shimmer (to prevent oil from splattering). Fry over medium heat, turning frequently for even cooking.
6
Continue frying until the betel leaves turn from light green to deep green and any exposed meat becomes golden brown. The aroma will intensify. The interior remains tender and moist without drying out.

Chả Lá Lốt (Betel Leaf Pork Rolls)

Ingredients

Steps

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