Photograph of the finished Beef Grilled in Premna Leaves

Vietnam · Bò nướng lá cách

Beef Grilled in Premna Leaves

40 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 2.8 lb
  • Photograph of Premna leaves Premna leaves 7.1 oz
  • Photograph of Lemongrass Lemongrass 4.2 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Chilli Chilli 12
  • Photograph of Roasted peanuts Roasted peanuts 4.2 oz
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Finely chop the beef with a knife, then marinate it with chopped lemongrass, garlic, fish sauce, and sugar for 1 hour.
  2. 2 Choose mature betel leaves, not young ones, as young leaves will burn and tear when they come into contact with charcoal.
  3. 3 Place a spoonful of meat on the back of a betel leaf, then roll it into a roll and secure it with a bamboo skewer.
  4. 4 Grill at 230 degrees for 12 minutes or over charcoal for 8 minutes, flipping twice.
  5. 5 The leaves of the Piper betel plant have a distinct, milder pungent smell compared to Piper betel leaves, so dishes can be made with them in larger quantities without being too strong.
  6. 6 Sprinkle with crushed roasted peanuts and chili peppers, then squeeze in some lemon juice when serving.

With an appliance

  • Charcoal grill 35 min

    Grill the leaves 12 cm above the grill for 8 minutes, flipping them every 2 minutes to sear them without burning or tearing them.

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