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Grilled Beef In Wild Betel Leaves Recipe
(bo la lot)
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RECIPES OF VIETNAM
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The Vietnamese are famous for their hand rolls
and almost every dinner features two or three versions at the start of the meal.
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 :
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Marinate the beef for approx. 1 hour by
combining all the marinade ingredients together.
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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.
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Combine beef and pork fat, mix thoroughly, then
wrap portions in wild betel leaf, with the shiny side of the leaf outermost.
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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.
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Serve with garnish and fish sauce dip.
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Asian Melting Pot
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Note: You can
also try adding fresh rice noodles into the wrap. Grape leaves may be used instead
of the betel leaves. |
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