Grilled Beef in Betel Leaves — Bo Nuong La Lot
Saigon grilled minced beef rolled in betel leaves with lemongrass, garlic, and shallot, charred over high heat until the leaves smell smoky and herbal, served with rice paper, vermicelli, herb plate, and nuoc cham.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince lemongrass cores, garlic, and shallot. Slice red chillies into rings, cucumber into spears. Pick herb leaves from stems. Wipe betel leaves with damp cloth, snip stems flush. Soak bamboo skewers in water 20 minutes.
Build 1
Knead ground beef with lemongrass, garlic, shallot, 2 tbsp fish sauce, brown sugar, black pepper, five-spice, and oil off heat 2 minutes until tacky and elastic. Place 1 tbsp filling on dull side of each betel leaf and roll snugly.
Build 2
Whisk 2 tbsp fish sauce, hot water, granulated sugar, lime juice, and chilli off heat 1 minute until sugar dissolves and sauce turns clear pale amber. Crush peanuts coarsely.
Boil
Bring small pot of water to rolling boil over high 5 minutes. Drop vermicelli in, cook 4 minutes until just tender. Drain, rinse under cold water, shake until noodles loosen into clean strands.
Grill
Thread rolls onto soaked skewers. Heat grill pan over medium-high 3 minutes until hot. Lay skewers on, cook 4 minutes per side until betel leaves char and turn smoky-green at edges.
Wrap
Dip rice paper sheets in warm water off heat 5 seconds until pliable. Layer lettuce, vermicelli, herbs, cucumber, and one betel-beef roll. Roll snugly into tight cylinders.
Plate
Arrange wraps on plates alongside extra herbs, scatter crushed peanuts over the top, and serve nuoc cham in a small bowl for dipping.
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