Vietnamese go gaga over two issues: grilled meats and wrapping stated meats. Bo la lop combines these two issues in a harmonious flavourful bundle.
The dish itself consists of beef marinated in fish sauce, lemongrass and garlic, wrapped in betel leaves, or la lop, after which grilled over scorching coals. Whereas the fish sauce and lemongrass offers the meat its distinctive Vietnamese flavour, the betel nut offers it a herbacious, nearly peppery style. It additionally helps seal within the juices of the meat. you'll odor a bo la lop stand earlier than you see it. The betel leaf wrapping produces an amazing quantity of fragrant smoke which is distinctive with its quite medicinal odor blended with the scent of grilled meat. It’s a reasonably heady expertise.
Relying on the stand, chopped scallions, chopped peanuts and mayonnaise could also be sprinkled or poured onto the completed nuggets of wrapped beef. Typical of something eaten in southern Vietnam, an array of garnishes comparable to banh hoi (bundles of skinny rice vermicelli noodles), assorted herbs, sliced cucumber, unripe banana and a few chopped scallions shall be obtainable to customize your roll. Served on the facet is a small cup of nuoc cham sauce, a mix of fish sauce, sugar, garlic and vinegar.
The standard method of consuming bo la lop is to seize a bit of lettuce then place some banh hoi on it to assist take in the juices flowing from the wrapped beef, which you placed on subsequent. After that, it’s all about your personal desire in herbs.
It will also be served as a part of a noodle dish (bun bo la lop), in bo bay mon (beef served seven alternative ways) or wrapped in a recent spring roll (goi cuon bo la lop).
Most bo la lop stands additionally serve mo chai as nicely. Primarily, it is a meatball wrapped in beef fats, which maintains the moisture of the meat whereas it cooks — it doubles down on the already fatty items of nem and turns them right into a cholesterol-laden sphere of scrumptious goodness.