Grilled Beef In Wild Betel Leaves Recipe

(bo la lot)

Ingredients

600 g	Ground beef
300 g	Pork fatback
21	Wild betel leaves
7	Wooden skewers
-	Salt and sugar
The Marinade:
1 tbsp	Five-spice powder
1 tbsp	Curry powder
1 tbsp	Sugar
1 tbsp	Soy sauce
1 tbsp	Lemongrass, finely chopped
1 tsp	Turmeric powder
1 tsp	Pepper
2 cloves	Garlic, finely chopped
The Garnish:
2	Starfruit, thinly sliced
3	Unripe banana, thinly sliced
1	Cucumber, peeled and thinly sliced
250 ml	Fish sauce dip
-	Lettuce leaves for wrapping

Method :

Marinate the beef for approx. 1 hour by combining all the marinade ingredients together.
Fry pork fatback, allow to cool and cut into fine slices (vermicelli size), then marinate with salt and sugar and set aside for 20 minutes.
Combine beef and pork fat, mix thoroughly, then wrap portions in wild betel leaf, with the shiny side of the leaf outermost.
The rolls should be approx. 6cm long. Place three rolls on each skewer, brush with oil and grill on both sides for approx. 5 minutes, or until the leaves are slightly charred.
Serve with garnish and fish sauce dip.

Note: You can also try adding fresh rice noodles into the wrap. Grape leaves may be used instead of the betel leaves.