Thịt bò cuốn lá lốt Long An

Method

1. 1 Mince the beef with a knife and mix it with diced pork fat, chopped lemongrass, garlic, and fish sauce.
2. 2 Mixing pork fat into the filling is a method used in the Mekong Delta to prevent the rolls from drying out when grilled over charcoal.
3. 3 Marinate the filling for 1 hour, then place a spoonful on the back of a betel leaf and roll it into a stick.
4. 4 Arrange the rolls tightly together on the tray and skewer them with bamboo sticks through the entire row for easy flipping.
5. 5 Grill at 230 degrees for 12 minutes or over charcoal for 8 minutes, flipping twice.
6. 6 Mix fermented fish sauce with chopped pineapple and garlic/chili peppers, then serve with crushed roasted peanuts.

With an appliance

• Charcoal grill 40 min

  Grill the meat 12 cm above the charcoal for 8 minutes, flipping it every 2 minutes; the fat will drip onto the charcoal, creating a smoky aroma.