Photograph of the finished Grilled beef in betel leaf

Vietnam · Bò nướng lá lốt

Grilled beef in betel leaf

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.3 lb
  • Photograph of Wild betel leaves Wild betel leaves 40 leaves
  • Photograph of Lemongrass Lemongrass 1.4 oz
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Oyster sauce Oyster sauce 2 ⅔ tbsp
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Roasted peanuts Roasted peanuts 2.1 oz
  • Photograph of Fresh rice noodles Fresh rice noodles 14.1 oz
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Herbs Herbs 4.2 oz

Method

  1. 1 Mince the beef with lemongrass, shallots, and garlic, mix with oyster sauce and pepper, and let it marinate for 20 minutes.
  2. 2 Wash the betel leaves, dry them, and place the dark green side down.
  3. 3 Place a spoonful of filling on the edge of the leaf, roll it tightly into a long tube, and skewer it to hold the shape.
  4. 4 Grill over charcoal or in a cast iron skillet for 8 minutes, turning occasionally, until the leaves are slightly charred and fragrant.
  5. 5 Sprinkle crushed roasted peanuts on top and serve with rice noodles, herbs, and sweet and sour fish sauce.

With an appliance

  • Oven 42 min

    Replace step 4: arrange the betel leaf rolls on the middle rack, bake in the oven at 220 degrees for 10 minutes, then rotate the tray after 5 minutes; the filling cooks evenly, it's easier to turn them over, but the leaves don't have a distinct smoky charcoal flavor.

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