Bò lá lốt

Name: Bò lá lốt
Cuisine: American
Ingredients: 14 oz beef (about 400 grams); 3.5 oz pork (about 100 grams); 1 bunch wild betel leaves (lá lốt); Lemongrass, peanuts, shallots, green onions; Lettuce, leaf lettuce, perilla, assorted fresh herbs (if available); Cucumber, green banana, starfruit; Rice paper wrappers, fresh rice vermicelli noodles (or bánh hỏi noodles); Fermented anchovy sauce (mắm nêm), pineapple

Tú Uyên @uuyyeenn

Tired of rice at the end of the week

Tú Uyên @uuyyeenn

Tired of rice at the end of the week

Saved

Ingredients

14 ozbeef (about 400 grams)
3.5 ozpork (about 100 grams)
1 bunchwild betel leaves (lá lốt)
Lemongrass, peanuts, shallots, green onions
Lettuce, leaf lettuce, perilla, assorted fresh herbs (if available)
Cucumber, green banana, starfruit
Rice paper wrappers, fresh rice vermicelli noodles (or bánh hỏi noodles)
Fermented anchovy sauce (mắm nêm), pineapple

Saved

Steps

1

Finely chop the pork and beef, mince the lemongrass, and sauté the shallots.
2

Marinate the meat: Add 1 tablespoon soy sauce, 1 tablespoon seasoning powder, a little black pepper, 1 tablespoon sesame oil, minced lemongrass, and sautéed shallots. Mix well and let sit for 30 minutes.
3

Pick and wash the herbs. Slice the cucumber, green banana, and starfruit.
4

Wrap the meat in the betel leaves: Stack 2 or more leaves, add the meat, roll tightly, and tuck in the stem to secure.
5

Grill until just cooked through, brushing with a little oil for a shiny finish.
6

Prepare scallion oil, crush the peanuts, and sprinkle both over the grilled rolls and bánh hỏi noodles.
7

Mix the fermented anchovy sauce in a bowl, add finely chopped pineapple, and season to taste.
8

Arrange everything on a platter and enjoy!
9

Place the herbs and beef rolls on a rice paper wrapper, roll it up, and dig in!