Vietnamese grilled beef wrapped in betel leaves (Bò lá lot) from Sweet Savory Spicy: Exciting Street Market Food from Thailand, Cambodia, Malaysia and More (page 23) by Sarah Tiong

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef topside or beef sirloin for beef rump, and canola oil or grapeseed oil for rice bran oil. You may use the Vietnamese spicy dipping sauce (Nuoc cham) recipe on p. 127. Marinate beef rump for at least thirty minutes and up to one day.

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