Beef Wrapped in Betel Leaves (Bò cuốn lá lốt)

Name: Beef Wrapped in Betel Leaves (Bò cuốn lá lốt)
Total time: 1800 s
Yield: Serves 1 serving
Cuisine: American
Ingredients: 7 oz (200 grams) ground beef; 15 betel leaves; 1.8 oz (50 grams) fresh rice vermicelli noodles; 2 sheets rice paper (for fresh rolls); Cucumber, carrot, scallion; Fresh herbs (lettuce, perilla, Vietnamese balm); Fish sauce, sugar, lime, chili, seasonings (seasoned salt, black pepper)

Bếp của Giang @giangcook25

Beef Wrapped in Betel Leaves (Bò cuốn lá lốt)

Bếp của Giang @giangcook25

Saved

Ingredients

30 minutes

Serves 1 serving

7 oz (200 grams)ground beef
15betel leaves
1.8 oz (50 grams)fresh rice vermicelli noodles
2 sheetsrice paper (for fresh rolls)
Cucumber, carrot, scallion
Fresh herbs (lettuce, perilla, Vietnamese balm)
Fish sauce, sugar, lime, chili, seasonings (seasoned salt, black pepper)

Saved

Steps

30 minutes

1

Mix the ground beef with a pinch of seasoned salt and black pepper. Let marinate for 15 minutes.
2

Wash and dry the betel leaves. Wrap the marinated beef in the leaves and pan-fry until evenly cooked.
3

To make the dipping sauce: Mix 1 tablespoon sugar with 1/2 cup water (120 ml) until dissolved. Add 1 tablespoon fish sauce (adjust to taste), a squeeze of lime, and half a chili, sliced (adjust for desired spiciness).
4

Soak the fresh herbs in salted water, rinse, and drain well. Wash and slice the carrot and cucumber into bite-sized pieces. Arrange everything on a platter with the noodles, beef rolls, and dipping sauce. Roll with rice paper and enjoy!