I love you 🤣 I'm so happy right now. I'm leaving Vietnam to go back to Canada after half year, and have been unsure what I will eat when I return. Now I can cook my everyday favourite dishes. Thank you so much!
Helen ! I love the way you explain your recipes !! It always seems so simple and so tempting !! I am sending them to my best friend to convince them that vietnamese food is THE BEEST !!!
I wanted to make this dish ever since I tried it at a restaurant and it reminded me of my grandmother's version. I have just tried your recipe and it turned out so delicious! My whole place smells like La lot! Thank you and keep on posting those great videos! I would love to see a recipe for Nem Chua one day :)
Looks fantastic! Now I'm so glad I picked up that inexpensive package of interesting looking leaves from our international farmers market here in Atlanta! I thought it might make something good! :) Thank you for making this video!
My mother took me out to dinner at a local Vietnamese restaurant. This is what I had. I need to learn to make this. Luckily we have some great Vietnamese grocery stores here.
I love this dish! I followed ur recipe and it tasteD great! Using pork mince makes the inside juicy and not dry. I used only beef before and it comes out dry but now I know u should add in pork as well. Thank you
ACHIEVED! love this recipe. easy to do and the taste is superb. even the leaves have a bitter taste. maybe i use the other variety. hahaha. anyway, i'm still happy with my cooking.
Lazy for using frozen chopped lemongrass? Hell no! In fact, thanks for the idea! It's not an ingredient I use lots but handy to have on hand. I didn't know it was a thing until you mentioned it. I'm using your recipe to make it. My wife and I haven't had it in years, our local Viet place doesn't make it, and the local Asian Supermarket just started stocking piper leaf!
There are 2 types of betel leaves: piper betle ("la trau", can be chewed as a mouth freshner) and piper sarmentosum (wild betel or "la lot" which is used in this recipe). Please do not mistake one for another :)
Cô hướng dẫn chi tiết và nhìn hấp dẫn quá..kênh mình cũng làm món này nhưng làm theo kiểu gia đình dân dả ăn món này ăn rất bắt, ăn hoài ko ngán..mình ăn chung với các loại rau ở ngoài vườn
i eat these at da vant restaurant , i thought it was grape leaves huy fung makers of the chicken sriracha use to make a sate pepper sauce that went SO GOOD with these!! but its discontinued now :(, ive been waiting for her to do this one , lovely flavor!!
Hi Helen :) I loooove all ur recipes :D hihi I made some of them for my boyfreind and he loves it! I have a question, my bf likes "Cha la lot", so Can I make it with this recipe only with pork? Thank you :)
never thought of using pork with beef for this recipe.. I will have to try this out for tasting. FYI, shiso or japanese perilla is extremely rare in the USA :-) you can find it only at those expensive japanese markets. Best to grow these yourself or you can use your neighbor's orange tree for the leaf.
Though I love dolmas (grape leaves stuffed with rice, meat & spices from Greece, Romania, Turkey, Iran and parts Middle Eastern) & I also enjoy the mint-like shiso leaf (simillar to fennel), the flavors imparted from well prepared Vietnamese Bo la lot (betel leaves wrapped in far more interesting herbs and spices as well as beef or pork) are leagues ahead in their subtlety, depth of flavor and rich complexity than the other two vine leaves prepared in western cuisine. Buy fresh. Extraordinaire.
I just love this dish. My friend make the best. Juicy beef and live the peanuts being in it. So wild and delish. It hard for me to find that leaves. I wonder if I can used any leaf possible?
Helen ơi can you make video of how to make bánh bao? I'd like to learn how to make the dough from scratch, not with the bột bánh bao 'cuz we don't have it in here. Thank you so much in advance :)
cá catfish chị ơi...món đó ở mấy nhà hàng vn bên usa thịnh hành lắm đó..nhưng e ko biết làm sao cho da giòn..có người chỉ ăn gian bằng cách chiên..nhưng e ko thích..tại thấy có nhiều nhà hàng cũng chỉ nướng ko mà vẫn giòn...
Hi Helen, ban cho minh biet cai goi banh hoi do hieu ji ko, minh cung oDuc, nhung ma ngoai Cha a ko co loai thanh tung mieng giong cua abn m nguyen goi giong nhu bun ih, cam on ban nhieu nha :-)
Hi Helen, thanks for the video. It's very details. I would like to make a lot of Bo La Lot for my college daughter. Can I freeze it? If yes, do I freeze the rolls before or after it cooks? I appreciate your help on this. Thanks!
Hi Helen! Can you please post recipe for cha trung hap? I have tried making it but the top of the cha does not come out smooth as you see in the restaurants. Com on :)
There are 2 types of betel leaves: piper betle (la trau) and piper sarmentosum (wild betel or "la lot" used in this recipe).What people eat as a mouth fresher is not the same as the leaves we use in this recipe :)
nhac toi mon nuong moi nho...chi biet lam ca nuong ko chi...kieu ca nuong da gion roi cuon banh trang cham mam nem ah..e lam hoai ma ko thay vua y..trong khi ra tiem thi con ca da vang gion ngon da man...^^
mat ong thi vang thoi, chu ko gion chi oi..co nguoi con chi quet chanh pha voi butter nua, nhung e lam thu thay cung ko work...cong nhan..muon an ngon cuc ghe..^^
cam on ban nha, minh cung foogle tu nay gio ma ko thay shop online nao co het :-(, ban o thanh pho nao vay, minh biet de minh nho nguoi quen mua gium, con trai minh thich an mon nay lam nha .-) danke schön Helen
I have not eaten beef guise leaves time I wanted go back in my homeland to try, when I'm a child I did not like this dish because the leaves smell guise leaves.=)))
Hi Helen, Thanks so much for posting how to make so many wonderful foods , easy understand ,easy find something , easy to cook , your instruction make me happy and ofcouse my family and friends too, thanks so much again ,many hope to see you one day , also wished you look beautiful and young for ever . Steven Hoang in Germantown Md USA
Hi Helen, my package of la lot had just 02 big leaves, the restover are too small and irregular.If I need 40 rolls, I have to order 20 packages at my shoop.. All yours rolls have a same regular size, how was your trick to get it ??? Thanks a lot to share this delicious recipe Nguyen Hoang from France
Viet Hoang Nguyen if your la lot is big, make sure you roll it long rather than thick because it's hard to control the cook of the meat if it is too thick. Trick for getting the same size is to make sure the latter is as big as the former ones :)
+Helen's Recipes (Vietnamese Food)Yep,hav'nt any other choice ;-)especially la lot is a rare species here in France. Not wastage,must have assembled 2 or 3 leaves to made a roll with an amazing form. Finally family & friends have feasted on and have found again this famous homeland flavour. Wish you a nice summer, and plenty of goodtimes.
I recommend using water at a comfortable room temperature or slightly warm. A temperature range of around 20-25 degrees celsius is typically suitable 😊
Hi chi Helen. Em cung la cuu hoc sinh Le Quy Don, DN va h em cung dang hoc o Sing giong chi hoi truoc. Chi rat tai nang va nhung mon chi nau nhin cung ngon qua nua. Hihi. Nhu chi noi ben nay em thay la' lot' moc day o park or pavement nhung ma em nghe nguoi ta noi la' lot' do' bi phun pesticide nhieu` nen ko nen dung`. Cho em hoi la luc o Sing chi co biet cho nao mua la' lot' ko? Em muon mua ve lam mon' nay` qua :D
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
I love you 🤣 I'm so happy right now. I'm leaving Vietnam to go back to Canada after half year, and have been unsure what I will eat when I return. Now I can cook my everyday favourite dishes. Thank you so much!
Helen ! I love the way you explain your recipes !! It always seems so simple and so tempting !! I am sending them to my best friend to convince them that vietnamese food is THE BEEST !!!
This is one of our favourite Vietnamese dishes and I don't know why I took so long to look it up on here. Thank you for teaching us how to make this!
I wanted to make this dish ever since I tried it at a restaurant and it reminded me of my grandmother's version. I have just tried your recipe and it turned out so delicious! My whole place smells like La lot! Thank you and keep on posting those great videos! I would love to see a recipe for Nem Chua one day :)
Looks fantastic! Now I'm so glad I picked up that inexpensive package of interesting looking leaves from our international farmers market here in Atlanta! I thought it might make something good! :) Thank you for making this video!
you will love it I am sure :)
My mother took me out to dinner at a local Vietnamese restaurant. This is what I had. I need to learn to make this. Luckily we have some great Vietnamese grocery stores here.
Helen,
This dish looks absolutely delicious! (I need a love button!) Thank you posting a great video!
Thank you so much for posting!! One of my favorites and have been looking for someone to share a video of the recipe. :)
It's so yummy. Thank you Helen for posting
I love this dish! I followed ur recipe and it tasteD great! Using pork mince makes the inside juicy and not dry. I used only beef before and it comes out dry but now I know u should add in pork as well. Thank you
I made this today and it was really good. We ate this with mam nem! ^_^ thanks for this recipe!
ACHIEVED! love this recipe. easy to do and the taste is superb. even the leaves have a bitter taste. maybe i use the other variety. hahaha. anyway, i'm still happy with my cooking.
love all your videos Helen - where do learn such great cooking skill and still so young - your'e great thank so much
Lazy for using frozen chopped lemongrass? Hell no! In fact, thanks for the idea! It's not an ingredient I use lots but handy to have on hand. I didn't know it was a thing until you mentioned it.
I'm using your recipe to make it. My wife and I haven't had it in years, our local Viet place doesn't make it, and the local Asian Supermarket just started stocking piper leaf!
There are 2 types of betel leaves: piper betle ("la trau", can be chewed as a mouth freshner) and piper sarmentosum (wild betel or "la lot" which is used in this recipe). Please do not mistake one for another :)
thank you so much for the clarification. I am a big fan of you.
Never tried either of the 2 types. Piper betle is safe to be consumed right? Or just chew and spit?
I love this dish!
thank you Helen for your recipes! you make it seem so easy. :) I love your videos. and yummy food.
Cô hướng dẫn chi tiết và nhìn hấp dẫn quá..kênh mình cũng làm món này nhưng làm theo kiểu gia đình dân dả ăn món này ăn rất bắt, ăn hoài ko ngán..mình ăn chung với các loại rau ở ngoài vườn
i eat these at da vant restaurant , i thought it was grape leaves huy fung makers of the chicken sriracha use to make a sate pepper sauce that went SO GOOD with these!! but its discontinued now :(, ive been waiting for her to do this one , lovely flavor!!
Bac thich mon nay ngon,hap dan ne! Cam on nhieu 👍
Looks amazing ! I'm pretty much drooling over here ! lol
Excellent video, thank you Helen!
I love this recipe . thanks a lot ,Helen.
but just one thing I wanna tell you that Lalot is called Piper Lotlot not Wild betel. :).
Hi Helen :)
I loooove all ur recipes :D hihi I made some of them for my boyfreind and he loves it!
I have a question, my bf likes "Cha la lot", so Can I make it with this recipe only with pork?
Thank you :)
yes you can
You're the best Helen!
It Looks Great Helen :)
I LOVE THIS!! My mom always make it :D
This is great Helen, as usual. Can you tell me the brand of chicken powder you use? I would like to search for it online. Thanks.
Never go wrong with beer !!!
Hihi yummmyyy ^_~
my favourite food when I visited vietnam!
Anh nao ma lay duoc Helen la may man lam tai vi bua nao cung duoc an do ngon :)
never thought of using pork with beef for this recipe.. I will have to try this out for tasting. FYI, shiso or japanese perilla is extremely rare in the USA :-) you can find it only at those expensive japanese markets. Best to grow these yourself or you can use your neighbor's orange tree for the leaf.
My mouth is watery
Though I love dolmas (grape leaves stuffed with rice, meat & spices from Greece, Romania, Turkey, Iran and parts Middle Eastern) & I also enjoy the mint-like shiso leaf (simillar to fennel), the flavors imparted from well prepared Vietnamese Bo la lot (betel leaves wrapped in far more interesting herbs and spices as well as beef or pork) are leagues ahead in their subtlety, depth of flavor and rich complexity than the other two vine leaves prepared in western cuisine. Buy fresh. Extraordinaire.
I just love this dish. My friend make the best. Juicy beef and live the peanuts being in it. So wild and delish. It hard for me to find that leaves. I wonder if I can used any leaf possible?
Great video. It's really delicious dish. I also have video with it. But I cooked more simple way 😀
Thank you 😋
Those are my FAVORITE!
you can try grape leaf or shiso leaf too
Looks soooooo yummmmy!
OK I will make banh bao someday soon :)
One of my favorites!
thanks Giao :)
nice appetizer, put it with Hart cheese of course thank you
um H dang muon lam ca nuong lam day ^^ hi vong clip coming soon ;)
ngoai tiem ho nuong cá gi vay em ? O day chang co tiem nao bán món đó cả :D
I will try your recipe ! :)
Danke Helen, con trai minh hom nay an mot hoi het 20 cai hehe!
pause at 05:51 thi ban thay packaging cua no ... Hieu ba cay tre, cung thuoc dang "hang hiem" tai da so cac tiem Chau A khac o day cung ko co ban...
just subscribed to your channel and like your videos.... thank you Helen !!
ok i will
Helen ơi can you make video of how to make bánh bao? I'd like to learn how to make the dough from scratch, not with the bột bánh bao 'cuz we don't have it in here. Thank you so much in advance :)
I'm surprised you are able to get betel leaves in Germany! Are betel leaves the same ones wrapped around the betel nut that people chew?
sorry I'm a bit slow :D Maybe you can make it again next week hehe
Kênh hay quá chị ơi ^_^
tự hào quá chị ơi, em mới coi một loạt clip của chị, hay quá đến nỗi giờ em mới ngưng để cmt, cảm ơn chị nhiều ạ
+trongvuong nguyen cam on em ;)
hi Helen, Can I use chicken mince instead of beef ?
no it's not. Pls read the About box below the vid for more info
Chị là người Đà Nẵng - yeahhhhhhh :D
chac quet mat ong len da ca luc nuong?
Interesting!~
yum!
cá catfish chị ơi...món đó ở mấy nhà hàng vn bên usa thịnh hành lắm đó..nhưng e ko biết làm sao cho da giòn..có người chỉ ăn gian bằng cách chiên..nhưng e ko thích..tại thấy có nhiều nhà hàng cũng chỉ nướng ko mà vẫn giòn...
very nice :D
So yummy :x
Hi Helen, ban cho minh biet cai goi banh hoi do hieu ji ko, minh cung oDuc, nhung ma ngoai Cha a ko co loai thanh tung mieng giong cua abn m nguyen goi giong nhu bun ih, cam on ban nhieu nha :-)
Hi Helen, thanks for the video. It's very details. I would like to make a lot of Bo La Lot for my college daughter. Can I freeze it? If yes, do I freeze the rolls before or after it cooks? I appreciate your help on this. Thanks!
You should freeze the rolls before it cooks. Then you can defrost them, grill or fry in a saucepan and enjoy. Hope it helps 😉
yes you can :) Your bf is lucky to have you hihi
Oh im so gonna make this tmr haha
Helen, can you show us how make beef show fun. Please and thank you. By the I love watching all your videos.
Ak mà chị ơi, cho thêm tý nấm mộc nhĩ vô ăn cũng hay lắm đó ;)
oh, maybe they export the same thing to Europe markets :D
em đi thi masterchef đi :)
"splash like hell" now that's authentic Vietnamese 😂
Hi Helen!
Can you please post recipe for cha trung hap? I have tried making it but the top of the cha does not come out smooth as you see in the restaurants. Com on :)
There are 2 types of betel leaves: piper betle (la trau) and piper sarmentosum (wild betel or "la lot" used in this recipe).What people eat as a mouth fresher is not the same as the leaves we use in this recipe :)
nhac toi mon nuong moi nho...chi biet lam ca nuong ko chi...kieu ca nuong da gion roi cuon banh trang cham mam nem ah..e lam hoai ma ko thay vua y..trong khi ra tiem thi con ca da vang gion ngon da man...^^
mat ong thi vang thoi, chu ko gion chi oi..co nguoi con chi quet chanh pha voi butter nua, nhung e lam thu thay cung ko work...cong nhan..muon an ngon cuc ghe..^^
cam on ban nha, minh cung foogle tu nay gio ma ko thay shop online nao co het :-(, ban o thanh pho nao vay, minh biet de minh nho nguoi quen mua gium, con trai minh thich an mon nay lam nha .-) danke schön Helen
i have that brand of soy sause to :)
Helen I Love You!!!!!!
I have not eaten beef guise leaves time I wanted go back in my homeland to try, when I'm a child I did not like this dish because the leaves smell guise leaves.=)))
Where do u buy betel leaf?
brush egg yolk when it is nearly done :)
Lá lốt in English is piper lolot. Betel leaf is Lá Trầu.
Hi Helen,
Thanks so much for posting how to make so many wonderful foods , easy understand ,easy find something , easy to cook , your instruction make me happy and ofcouse my family and friends too, thanks so much again ,many hope to see you one day , also wished you look beautiful and young for ever .
Steven Hoang in Germantown Md USA
Thanks a lot for your kind words Steven
Helen's Recipes (Vietnamese Food) It looks amazing... did you say 'splash like hell'? lol, classic :)
where can u buy betel leaves? i live in California. thanks in advance. can't wait to try this!
Hi Karen, you can buy betel leaves at Asian markets
I bought them on eBay (a plant) and planted it in my garden but they shipped it from California
.....now i want some, but im not in vietnam
Betal leaves are so expensive in US. The leaves are small too :(
beef show fun ? what is that?
Hi Helen, my package of la lot had just 02 big leaves, the restover are too small and
irregular.If I need 40 rolls, I have to order 20 packages at my shoop..
All yours rolls have a same regular size, how was your trick to get it ???
Thanks a lot to share this delicious recipe
Nguyen Hoang from France
Viet Hoang Nguyen if your la lot is big, make sure you roll it long rather than thick because it's hard to control the cook of the meat if it is too thick. Trick for getting the same size is to make sure the latter is as big as the former ones :)
+Helen's Recipes (Vietnamese Food)Yep,hav'nt any other choice ;-)especially la lot is a rare species here in France. Not wastage,must have assembled 2 or 3 leaves to made a roll with an amazing form. Finally family & friends have feasted on and have found again this famous homeland flavour. Wish you a nice summer, and plenty of goodtimes.
So what flavor does the wild betel leaf give? Is it bitter or sweet?
NuminousChild It's sweet after grilled
can you use any other leaf vegetable, can't find those leaves where I live?
u cant use other leaf,
it won't be the same but you can try using cabbage leaves.
Can you do Gà kho gừng?
When putting the vermicelli in water for 1 min, what should the temperature of the water be?
I recommend using water at a comfortable room temperature or slightly warm. A temperature range of around 20-25 degrees celsius is typically suitable 😊
were you born in the south? seem like all the cooking are from the south I believe :). Anyway, keep up the good work. See ya.
I live in Canada, I can't find the betel plants which I really want to grow them. can you help? thank you
Do you live in Ontario? Ritchers Herbs sells the live plants to grow and they can mail them to you.
Is the betel leaf in this video can be eaten? thank you!
Yes, you can eat it.
Hi chi Helen. Em cung la cuu hoc sinh Le Quy Don, DN va h em cung dang hoc o Sing giong chi hoi truoc. Chi rat tai nang va nhung mon chi nau nhin cung ngon qua nua. Hihi. Nhu chi noi ben nay em thay la' lot' moc day o park or pavement nhung ma em nghe nguoi ta noi la' lot' do' bi phun pesticide nhieu` nen ko nen dung`. Cho em hoi la luc o Sing chi co biet cho nao mua la' lot' ko? Em muon mua ve lam mon' nay` qua :D
Rau o dau cung bi phun pesticide thoi em ^^ Em hai ve ngam nuoc muoi rua sach chac cung ok hehe, chu o sing chi ko nghi co ai ban la lot dau
Helen's Recipes (Vietnamese Food) chi oi, la lot mua o nuoc ngoai co ban tong Asian market khong ha?
Dosint betel leave are toxic?