Bò Lá Lốt

Ingredients

• 1500g minced beef
• 22 shallots, finely chopped
• 33 cloves garlic, minced
• 41 tbsp lemongrass, finely chopped
• 51 tbsp fish sauce
• 61 tsp sugar
• 71 tsp black pepper
• 830 fresh betel leaves, washed and dried
• 9Vegetable oil for brushing
• 10Fresh vermicelli noodles, cooked
• 11Fresh lettuce, cucumber and herbs
• 12Crushed roasted peanuts
• 13Nuoc cham dipping sauce

Instructions

1. 1Mix minced beef with shallots, garlic, lemongrass, fish sauce, sugar and black pepper. Rest for 20 minutes.
2. 2Place a betel leaf shiny side down. Spoon a tablespoon of beef mixture at the stem end.
3. 3Roll the leaf tightly around the beef, tucking in the sides as you go. Secure with a toothpick if needed.
4. 4Repeat with remaining leaves and beef mixture.
5. 5Preheat a grill or barbecue to high heat. Brush the rolls lightly with oil.
6. 6Grill the rolls for 3-4 minutes per side until the leaves are charred and the beef is cooked through.
7. 7Arrange grilled rolls on a platter over vermicelli noodles.
8. 8Serve with lettuce, cucumber, fresh herbs, crushed peanuts and nuoc cham for wrapping and dipping.