Bò Lá Lốt

Ingredients

• 500g ground beef
• 2 stalks lemongrass, finely minced
• 3 garlic cloves, minced
• 2 shallots, minced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp five-spice powder
• 1 tbsp crushed roasted peanuts
• 1 tsp vegetable oil, plus more for brushing
• 30 betel leaves
• Rice vermicelli, lettuce leaves, and fresh herbs, for serving
• Nuoc cham dipping sauce, for serving

Before you cook

• Mince the lemongrass, garlic, and shallots very finely.
• Mix the ground beef with the lemongrass, garlic, shallots, fish sauce, sugar, five-spice powder, crushed peanuts, and oil in a bowl until well combined.
• Rinse the betel leaves and pat them dry.

Steps

1. Lay a betel leaf shiny-side down on a work surface.
2. Spoon about 1 tablespoon of the beef mixture onto the base of the leaf.
3. Roll the leaf tightly around the filling, starting from the stem end.
4. Press the seam closed to secure the roll.
5. Repeat with the remaining leaves and filling.
6. Heat a grill pan or skillet over medium-high heat and brush it lightly with oil.
7. Lay the rolls seam-side down in the pan.
8. Grill for 2 to 3 minutes per side, turning as needed, until the leaves are charred in spots and the beef is cooked through.
9. Transfer the rolls to a platter.
10. Serve hot with rice vermicelli, lettuce, fresh herbs, and nuoc cham for dipping.