Bò nướng lá lốt (grilled beef wrapped in betel leaf)

A southern Vietnamese grilled dish: spiced, lemongrass-scented minced beef wrapped in betel leaf and grilled over charcoal. The leaf gives a peppery, smoky aroma.

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Method

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1. Mix the minced meat thoroughly with the lemongrass, shallot, garlic, fish sauce, sugar, spices and oil, and rest for 15 minutes. ⏱ Timer: 15 min
2. For the sauce, mix the fish sauce, lime juice, sugar and water, and stir in the finely chopped garlic and chilli.
3. Lay the leaves shiny-side down. Put a tablespoon of meat near the stem end of each, shape into a small roll, and wrap tightly.
4. Thread the rolls, seam-side down, close together on metal skewers, or lay on a grill rack.
5. Grill over a hot barbecue, in a griddle pan or in a 220°C oven for 4-5 minutes per side, until the leaves are lightly charred and the meat is cooked through. ⏱ Timer: 4 min
6. Serve with rice noodles, lettuce, fresh herbs, peanuts and the sauce; can also be wrapped in rice paper.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Betel leaf is sold at Asian grocers; grape leaves have a different flavour but keep well and are also delicious.
• The rolls can be made ahead and kept in the fridge for a day before grilling.

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