Bò Lá Lốt
Smoked Beef Sausage, Fish Sauce, Peanuts, Baby Bok Choy, Pickled Onions,
Chef Don Nguyen of Khói Barbecue | Houston, TX
Yield: 15 servings
Adapted by StarChefs | September 2025 | Photo: Alexander Zeren
INGREDIENTS
Bò Lá Lốt:
500 grams ground beef
50 grams minced shallots
25 grams minced garlic
15 grams fish sauce
15 grams oyster sauce
15 grams crushed roasted peanuts
4 grams granulated sugar
3 grams cornstarch
2 grams kosher salt
1 gram ground black pepper
30 lá lốt leaves, washed
Bok Choy:
15 grams vegetable oil
20 grams chopped garlic
500 grams sliced baby bok choy
5 grams soy sauce
3 grams kosher salt
3 grams sesame oil
2 grams granulated sugar
To Assemble and Serve:
15 grams neutral oil
Pickled onions
METHOD
For the Bò Lá Lốt:
In a large mixing bowl, combine beef, shallots, garlic, fish sauce, oyster sauce, peanuts, sugar, cornstarch, salt, and pepper. On a work surface, roll mixture into 3-inch logs. Wrap each log in lá lốt leaves. Cold smoke to desired flavor. Set aside.
For the Bok Choy:
In a large wok over high flame, heat oil. Add garlic and fry 10 seconds. Add bok choy and cook 30 seconds. Add remaining ingredients and 25 grams water. Cover wok and steam 1 minute. Remove lid and cook additional 1 minute, or until bok choy is tender. Remove from heat and reserve.
To Assemble and Serve:
Heat and prepare a grill. On a work surface, brush 2 Bò Lá Lốt with oil. Grill until charred on all sides and desired doneness is achieved. Transfer 2 grilled Bò Lá Lốt sausages to a serving plate. Serve with desired amount Bok Choy and pickled onions.
