Grilled Beef Wrapped in Betel Leaves (Bò nướng lá lốt)

Name: Grilled Beef Wrapped in Betel Leaves (Bò nướng lá lốt)
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: 1.1 lbs ground beef (preferably chuck) (500 g); 3.5 oz pork fat (100 g); 30 betel leaves; Green mango, pineapple, carrot, cucumber, fresh herbs (such as cilantro, mint, or basil) to taste, rice vermicelli noodles; Fish sauce, garlic, chili, sugar, seasoning powder, salt (adjust to taste); Shallots, green onions, roasted peanuts

Nguyệt Nguyễn @bepmegau

Grilled Beef Wrapped in Betel Leaves (Bò nướng lá lốt)

Nguyệt Nguyễn @bepmegau

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Ingredients

1 hour

Serves 6 servings

1.1 lbsground beef (preferably chuck) (500 g)
3.5 ozpork fat (100 g)
30betel leaves
Green mango, pineapple, carrot, cucumber, fresh herbs (such as cilantro, mint, or basil) to taste, rice vermicelli noodles
Fish sauce, garlic, chili, sugar, seasoning powder, salt (adjust to taste)
Shallots, green onions, roasted peanuts

Saved

Steps

1 hour

1

Mix the ground beef with the pork fat.
2

Finely chop a handful of betel leaves, add fish sauce and seasoning powder, and mix well. Marinate for 20 minutes.
3

While waiting, julienne the green mango, pineapple, carrot, and cucumber. Prepare the fresh herbs.
4

Wrap the meat mixture into bite-sized portions using the betel leaves. Brush with oil and air fry at 400°F (200°C) for 15 minutes.
5

While the meat cooks, fry the shallots until golden. Use the shallot oil to sauté the green onions for a topping. Roughly crush the roasted peanuts for garnish.
6

Make the dipping sauce: Dissolve sugar in hot water to taste, then gradually add fish sauce until the flavor is balanced. Add lime juice, and finely minced garlic and chili.