Finely mince the beef and pork. Dice the pork fat into small cubes, then toss with sugar and let sit for about 30 minutes to make the fat more translucent.

Add lemongrass, soy sauce, oyster sauce, seasoning powder, black pepper, and sugar. Mix well and marinate for about 20 minutes.

Wash the betel leaves thoroughly.

Place the meat mixture on the underside of each betel leaf.

Fold in the sides and roll up tightly. Use a skewer to secure each roll.

Serve with fresh herbs, pickled vegetables, pineapple, and more as desired.

Serve with rice vermicelli noodles.

Chop green onions and heat with oil to make scallion oil.

Just before serving, grill or pan-sear the rolls until cooked through.