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Vietnamese Pork Rolls in Wild Betel Leaves (Chả Lá Lốt)
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Vietnamese Pork Rolls in Wild Betel Leaves (Chả Lá Lốt)

Chả lá lốt is a traditional dish from Northern Vietnam made of seasoned ground pork wrapped in lá lốt (wild betel leaves) and pan-fried. You can eat it simply with steamed rice, or as a topping in noodle soups and vermicelli noodle salads.

Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 people
Calories: 211 kcal
Course: Side Dish, Main Course
Cuisine: Vietnamese

Ingredients

  • 10.5 oz ground pork
  • 1 teaspoon fish sauce
  • ½ teaspoon salt (to taste)
  • ½ teaspoon black pepper
  • 1 tablespoon shallot minced
  • 1 teaspoon garlic minced
  • 22-24 wild betel leaves for wrapping, medium to large, washed and patted dry
  • neutral cooking oil generic cooking oil
Optional ingredients for the filling
  • 0.4 oz Wood ear mushrooms optional, dried
  • wild betel leaves up to ⅓ - ½ cup julienned, extra small, julienned or thinly sliced

Instructions

    Cup of Yum
  1. If using dried wood-ear mushrooms, soak in hot water to reconstitute them. After they have been rehydrated, chop off the stems, then finely mince. You will have about ⅓ - ½ cup of minced mushrooms.
  2. Place ground pork, fish sauce, salt, pepper, shallots, garlic, and minced mushrooms and julienned betel leaves (if using) in a mixing bowl. Mix well to combine. You can cook a teaspoon of filling to taste and adjust seasonings to your liking.
  3. Lay a large wild betel leaf glossy side down on a clean working surface. Place about a tablespoon of the meat filling on the leaf, form into a small log and then wrap with the leaf. Continue to wrap with the remaining filling and leaves.
  4. Place a pan over medium heat. Once the pan is hot, add a generous amount of cooking oil. After the oil is heated, pan-fry the pork rolls in a single layer for 4-5 minutes or until fully cooked. Turn/rotate the rolls every 1-2 minutes.
  5. Transfer to a wired rack or a plate lined with paper towel briefly to absorb excess oil. Serve hot. See Notes on ways to serve these rolls.

Notes

  • You can eat these rolls simply with steamed rice or as a topping in noodle soups, especially shrimp noodle soup, fish cake noodle soup, or freshwater crab noodle soup (bún riêu cua).
  • Another option is to use them as a topping in vermicelli noodle salads, accompanied by fresh herbs, lettuce, and fish sauce dressing. Check out my other noodle bowl recipes, such as bún chả, lemongrass grilled fish with noodles, or grilled beef in betel leaves with noodles to see how to put together a vermicelli noodle bowl with these pork rolls.

Nutrition Information

Calories 211kcal (11%) Carbohydrates 3g (1%) Protein 13g (26%) Fat 16g (25%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 7g (35%) Cholesterol 54mg (18%) Sodium 451mg (19%) Potassium 276mg (6%) Fiber 0.5g (2%) Sugar 0.3g (1%) Vitamin A 7IU (0%) Vitamin C 1mg (1%) Calcium 28mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 211

% Daily Value*

Calories 211kcal 11%
Carbohydrates 3g 1%
Protein 13g 26%
Fat 16g 25%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Cholesterol 54mg 18%
Sodium 451mg 19%
Potassium 276mg 6%
Fiber 0.5g 2%
Sugar 0.3g 1%
Vitamin A 7IU 0%
Vitamin C 1mg 1%
Calcium 28mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.