Bò Lá Lốt (Grilled Beef Wrapped In Betel Leaf)
Ingredients
500 g beef minced/sliced
100 g pork minced
1 tsp salt
1 tsp sugar
1 tsp chicken stock
½ tsp pepper
1 tbsp minced garlic
1 tbsp minced shallot
3 tbsp minced lemongrass
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp five spice powder
3 tbsp crushed roasted peanuts
30 betel leaves (la lot leaves) you can substitute with perilla leaves, shiso leaves, grape leaves, spinach or other large leafy greens - but la tot leaves {Piper sarmentosum} is unrivaled for flavor
and aroma
Fresh greens: lettuce, mint, perilla, cilantro etc.
500 g Rice Noodles – cooked as per instructions
Light dipping fish sauce (nuoc cham)
Instructions
In a large bowl, mix together the beef, speck, pepper, salt, sugar, chicken stock, garlic, shallot, lemongrass, five spice powder and peanuts. Set aside for 30 minutes.
Detach betel leaves from the stems, rinse each leaf gently and individually and pat dry.
To roll, place the leaf on a flat surface with the shiny darker side facing down and the stem pointing out. Place 1 tablespoon of meat near the tip of the leaf and shape nicely. Roll over and stop when you nearly reach the stem. Punch a tiny hole with a skewer/ toothpick in the middle of the roll. Then insert the stem into the hole to secure.
Grill on a charcoal bbq for 15-20 mins. Remember to brush the rolls with cooking oil before and during the grilling so they won’t dry up.
You can also fry them in a pan with some vegetable oil for 2-3 minutes each side on medium heat.
Garnish with crushed peanuts and scallion oil. Serve with rice vermicelli or wrap and roll with fresh herbs and rice paper.
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