This is Vietnamese Grilled Beef | Bò lá lốt Recipe

Wash and pluck the Piper sarmentosum leaves, leaving a small stem segment for rolling.

Sort the leaves by size for even cooking time.

Roll any broken leaves and add them to the ground beef mix.

In a bowl, combine ground beef with chopped onion, garlic, chicken bouillon, lots of lemongrass, fish sauce, pepper, sugar, and oyster sauce.

Mix the ingredients well until combined.

Use the leaf stem to hold the beef roll together by poking it into itself.

Wrap all the beef in the leaves and stack them onto skewers.

Brush the skewers with oil before grilling.

Grill the skewers for about 5 to 10 minutes, depending on grill heat, until the meat is cooked through and the leaves are crispy.

Check for doneness; the leaves should shrivel up and develop a nice char.

Equipment Needed

Spice Level:

Dietary

Allergens