Vietnamese Beef Wrapped in Betel Leaves (Thịt bò cuốn lá lốt) from Long An

Name: Vietnamese Beef Wrapped in Betel Leaves (Thịt bò cuốn lá lốt) from Long An
Total time: 3600 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 1.1 lbs ground beef (500 grams); 1 clove garlic, minced; Ground black pepper, fish sauce, bouillon powder, and enough betel leaves for wrapping

Bích Hòa @130412Lam

Vietnam

When I visited a friend's house in Long An and saw their garden full of betel leaves, I decided to make beef wrapped in betel leaves. The homemade version is special because chopped betel leaves are mixed into the beef, so you get the flavor both inside and out.

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Ingredients

60 minutes

Serves 6 servings

1.1 lbsground beef (500 grams)
1 clovegarlic, minced
Ground black pepper, fish sauce, bouillon powder, and enough betel leaves for wrapping

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Steps

60 minutes

1

Finely chop some betel leaves.
2

Mix the chopped betel leaves, ground beef, black pepper, 2 teaspoons fish sauce, bouillon powder, and minced garlic together.
3

Choose large betel leaves, pat them dry, and get them ready for wrapping.
4

Place a portion of the beef mixture onto the shiny side of each leaf and roll up tightly.
5

After rolling, heat a nonstick skillet.
6

Add a little oil to the skillet (you don't need much). When the oil is hot, add the wrapped rolls. Fry, turning occasionally, until the beef is cooked through but not dry.
7

Serve hot with steamed rice or rice noodles and a sweet and tangy fish sauce dip. This dish is delicious and great for soothing a cold.