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      • How to Serve

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

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      07:56 26/05/2025
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      Mục Lục

      • How to Serve

      Chả lá lốt is a traditional dish from Northern Vietnam made of seasoned ground pork wrapped in lá lốt (wild betel leaves) and then pan-fried. This rustic dish is loved for the aromatic, peppery, smoky flavor imparted by the lá lốt leaves when they are cooked.

      a plate of Vietnamese pork rolls in wild betel leaves (cha la lot).

      In Northern Vietnam, chả refers to various types of ground or chopped meat (such as pork or fish) that are seasoned, shaped, and then cooked by grilling, steaming, or frying. A famous example is the grilled pork patties in bún chả. Similarly, chả lá lốt is another popular dish you can come across it in many family meals as well as food stalls in the North.

      In the South, there’s a variation called bò cuốn lá lốt, where ground beef is used for the filling, and the rolls are grilled. In contrast, Northern chả lá lốt uses ground pork, and the rolls are pan-fried. We mix the pork with garlic, shallots, fish sauce, and pepper to create a savory and flavorful filling. For added texture, we also like to add julienned wood-ear mushrooms but it’s an optional ingredient.

      plates containing ingredients for Vietnamese pork rolls in wild betel leaves (cha la lot).
      Filling for chả lá lốt

      You can find wild betel leaves (also called piper lolot leaves) at some Vietnamese grocery stores. I recommend using the largest leaves to wrap the meat rolls, and if you have excess small leaves, thinly slice them and add to the filling. The filling will be imparted with even more flavors from the leaves.

      How to Serve

      Chả lá lốt can be enjoyed in a number of ways. Growing up, we often ate it 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).

      a bowl of Vietnamese shrimp noodle soup with pork in betel leaves cha la lot topping.
      Vietnamese shrimp noodle soup with chả lá lốt topping

      It is also possible to serve these Vietnamese betel leaf-wrapped pork rolls with bún (rice vermicelli noodles), accompanied by fresh herbs, lettuce, and nước chấm, a tangy fish sauce-based dressing. You can check out my other noodle bowl recipes, such as bún chả, lemongrass grilled fish with noodles, or grilled beef in betel leaves with noodles, for inspiration on how to serve it.

      ⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.

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