Beef Wrapped in Wild Betel Leaf (Bò Nướng Lá Lốt) Recipe

Ingredients:

Marinate Beef Ingredients

1 lb. ground Beef

1/2 tsp. Kosher Salt

1/2 tsp. Sugar 

1 tsp. Oyster sauce

Sautéed Lemongrass

1 tsp. chopped Shallots

1 tsp. minced Garlic

Black Pepper

1 Tbsp. Soy Sauce

(Optional) 1/3 Pork Fat+1/2 tsp. Sugar 

Other ingredient

Wild Betel Leaf

Serve with:

Vermicelli Noodles,

Pineapple slices

Crushed Roast Peanuts

Pickled Daikon and Carrot

Dipping Fish Sauce

Scallion Oil

Rice Paper

Fresh Herbs

This is optional, cut some Pork fat, you need about 1/3 cup. Once you finish cutting it into strips, place in oven set at the lowest heat and wait for it to turn translucent.  Remember to mix in 1/2 tsp. Sugar. Set aside.

In a pan, add 2 Tbsp. Olive Oil. Add 1 Tbsp. minced Garlic, 1 Tbsp. chopped Shallots and 1 Tbsp. minced Lemongrass. Saute for a few minutes and set aside. 

Next step rinse and wash the Wild Betel Leaf.  Sort them, save the large ones to wrap and the small ones to chop and put in the ground beef.

Now chop the small leaves and set aside.  You need about 1/2 cup. 

In a bowl, 1 lb. ground Beef, 1/2 tsp. Kosher Salt, 1/2 tsp. Sugar, 1 tsp. Oyster sauce, Pork fat (optional), 1 Tbsp. sautéed Lemongrass, 1 tsp. chopped Shallots, 1 tsp. minced Garlic, chopped Wild Betel Leaf, Black Pepper and 1 Tbsp. Soy Sauce. Mix well and let it marinate for at least one hour.

Using large and medium size Wild Betel Leaf, wrap the beef. 

When you’re done, grill until cooked. 

To serve you will need:

Vermicelli Noodles,

Pineapple slices

Crushed Roast Peanuts

Pickled Daikon and Carrot

Dipping Fish Sauce

Scallion Oil

Rice Paper

Fresh Herbs

Sprinkle the crushed Roast Peanuts on the Beef wrapped and spread the Scallion Oil on the Vermicelli Noodles. 

Wet a Rice Paper, place on Fresh Herbs, Pineapple slices, Vermicelli Noodles, Pickled Daikon and Carrot and grilled Beef Wrapped.  Roll and enjoy with Dripping Fish Sauce.