Beef Wrapped in Betel Leaves (Bo Cuon La Lot)

Cut off the leaves of the betel leaves using scissors, leaving a little bit of stem on each leaf. Discard any torn leaves or those with big holes.

Gently scrub both sides of the betel leaves, then transfer them to a colander.

Wash the leaves one more time with fresh water to ensure they are clean.

Place the leaves into a salad spinner and spin dry for about 20 seconds. Optionally, blot the leaves dry using paper towels.

Lay out the leaves on a kitchen towel, making sure they are flat. Group the leaves together by size and place another kitchen towel on top, pressing down gently to flatten them further. Set aside.

Transfer the ground beef into a food processor. Add vodka, 5 spice marinade, sesame oil, fish sauce, oyster sauce, cornstarch, minced lemongrass, green onions, and ground black pepper. Pulse for about 1 minute until all ingredients are thoroughly combined. Alternatively, combine all ingredients by hand.

Take a pastry bag or sturdy plastic bag, add a couple spoonfuls of the filling, snip off the end, and gently squeeze from the top to push the filling toward the tip.

Take one of the betel leaves and place the shiny side face down. Squeeze out a small log of the filling onto the leaf starting at the top, then roll the leaf around the filling almost to the end.

Using a toothpick, poke a small hole in the roll lining it up with the stem, tuck the stem into the hole, and press gently to secure the roll.

Place the rolls with the stem side down so they don't unravel. Take six rolls that are approximately the same size, hold them in place, and insert a bamboo skewer. Repeat the process on the other side, spacing out the rolls slightly.

Heat a grill pan over medium heat until hot. Add the skewers and grill the rolls for 3 minutes on each side, flipping them over to cook for another 3 minutes.

To serve, remove the rolls from the skewers and top with a generous amount of scallion oil and crushed roasted peanuts.

Equipment Needed

Spice Level:

Allergens