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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
15 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 minced shallots
- 1 teaspoon minced garlic
- 22-24 medium to large wild betel leaves, washed and patted dry (for wrapping)
- cooking oil
Optional ingredients for the filling
- 0.4 oz dried wood-ear mushrooms (optional)
- several extra small wild betel leaves, julienned or thinly sliced (up to ⅓ - ½ cup julienned)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Cup of Yum
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
Monounsaturated Fat
7g
Cholesterol
54mg
(18%)
Sodium
451mg
(19%)
Potassium
276mg
(8%)
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: 4people
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.