PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

Printer Friendly

Print Option

Font Size

Bo La Lot - Beef in betel leaf

Servings
6-8 pcs
Prep
15 m
Cook
10 m

Recipe By: Chef Ha Nguyen

Fragrantly seasoned grilled beef wrapped up in wild betel leaf (lá lốt) are one of the favourite Vietnamese street food. You can replace the beef with salmon cut into finger size.

Ingredients

Directions

1
- Combine the beef, lemongrass, ginger, spring onions, garlic, salt and pepper and allow marinade 15 minutes in a bowl
- Pick betel leaves from the stalk and wash in cold water and dry well.
- To form the rolls, lay a large betel leaf (or 2 smaller leaves), shiny side down, on a board with the stem of the leaf pointing towards you.
- The mixture should make about 20 rolls so you can form them in a sausage rolls first. Then put individual beef mixture onto the bottom edge of the leaf. Work it into a sausage shape, then roll the leaf from bottom to top and place the seam flat on your bench to stop the leaf unrolling.
- Cook the parcels, seam first, on a char-grill or frying pan over medium heat, turning to colour all over, for about 5 minutes, or until done.
- If you want to have this as a full meal. Place the cooked parcels on a bed of vermicelli noodles, and then drizzle with a tablespoon of nuoc mam dipping fish sauce and garnish with fried red shallots, peanuts and chilli.