Bò Cuốn Lá Lốt | Grilled Beef Wrap Betel Leaves | Vietnamese Recipe

Finely mince the lemongrass, shallot, garlic, white onions, and pork fat.

In a big mixing bowl, add the ground beef and rib eye along with the minced pork fat.

Add in the minced lemongrass, shallot, garlic, white onions, and betel leaves.

Add 2 teaspoons of black pepper, 1 teaspoon of five spice powder, 1 teaspoon of roasted peanuts, 2 tablespoons of oyster sauce, 2 tablespoons of brown or white sugar, 1 tablespoon of chicken granulated seasoning, and 1 tablespoon of cornstarch to the bowl.

Mix all ingredients well.

Place the meat mixture on the rough side of a betel leaf, roll from the tip to the stem, and use the stem to hold it in place.

Pan-fry one piece to taste and adjust seasoning if necessary.

Lay out a few leaves, place the meat on top, and roll several at a time, placing them in a line.

Grill over charcoal if possible, or pan-fry in a non-stick pan with a little oil.

To make the dipping sauce, blend pineapple, garlic, and chili with water or coconut juice.

Combine the blended mixture with mam nem, sugar (6 to 8 tablespoons), lime juice, and adjust to taste with coconut juice or water.

Serve with vermicelli noodle sheets, lettuce, mint, pickled onions, crushed peanuts, fried shallots, and green onion oil.

Eat the rolls with salad, mint, cucumbers, and optionally rice paper.

Equipment Needed

Spice Level:

Allergens