Bò lá lốt (grilled beef in betel leaves)

Ingredients

• 500 g beef mince
• 4 garlic cloves, crushed
• 1 tbsp lemongrass, finely chopped
• 1 bird’s eye chilli, finely chopped
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp shallot, finely chopped
• 1 tsp ground black pepper
• 30-40 wild betel leaves (lá lốt) — substitute with spinach if unavailable
• Bamboo or metal skewers
• 2 tbsp vegetable oil

To serve

• Rice vermicelli
• Lettuce, cucumber and herbs
• Nuoc cham

Method

1. Mix the beef with all the seasoning ingredients. Rest 30 minutes.
2. Lay a betel leaf shiny-side down. Place a tablespoon of the beef mixture along the stem.
3. Roll up tightly, then thread 3-4 rolls onto a skewer.
4. Brush with oil.
5. Grill over hot coals or under a hot grill for 6-8 minutes, turning often, until the meat is cooked and the leaves are charred.
6. Serve with rice vermicelli, lettuce, cucumber, herbs and nuoc cham.