Grilled Beef Wrapped in Wild Betel Leaves (Bò nướng lá lốp)

Name: Grilled Beef Wrapped in Wild Betel Leaves (Bò nướng lá lốp)
Ingredients: 10 1/2 oz ground pork (300 grams); 7 oz ground beef (200 grams); 1 piece ginger, finely minced; 2 small shallots, finely minced; 3 tablespoons black pepper; 2 stalks lemongrass, finely minced; 2 tablespoons oil; 2 tablespoons fish sauce, 2 tablespoons MSG, 2 tablespoons seasoning powder; 1 bunch wild betel leaves (about 50 leaves, more or less depending on size); Accompaniments: starfruit, green banana, fish mint, lettuce, cucumber; Rice vermicelli and rice paper wrappers

Nhi Rồm @cook_15688104

Great as a snack or party dish.

Nhi Rồm @cook_15688104

Great as a snack or party dish.

Saved

Ingredients

10 1/2 ozground pork (300 grams)
7 ozground beef (200 grams)
1 pieceginger, finely minced
2small shallots, finely minced
3 tablespoonsblack pepper
2 stalkslemongrass, finely minced
2 tablespoonsoil
2 tablespoonsfish sauce, 2 tablespoons MSG, 2 tablespoons seasoning powder
1 bunchwild betel leaves (about 50 leaves, more or less depending on size)
Skewers for grilling
Charcoal grill and tongs
Accompaniments: starfruit, green banana, fish mint, lettuce, cucumber
Rice vermicelli and rice paper wrappers

Saved

Steps

1

Mix the ground pork and beef with shallots, ginger, minced lemongrass, and all the seasonings with oil (add extra oil to keep the meat from drying out while grilling). Marinate for 30 minutes. Wash the wild betel leaves and let them drain.
2

Place the wild betel leaf shiny side down, add just enough meat filling depending on the size of the leaf, and roll up. Skewer each roll on both ends to secure and make grilling easier.
3

Grill the rolls over hot charcoal until cooked through and fragrant. To prevent the leaves from burning and to keep them shiny, brush a little oil on the outside while grilling.