Bò lá lốt (Beef in Betel Leaf)

Ingredients

• about 450 g Ground beef
• 20 leaves Betel leaves
• 2 tablespoons Lemongrass, minced
• 2 cloves Garlic, minced
• 2 tablespoons Shallots, minced
• 2 tablespoons Fish sauce
• 1 teaspoon Sugar
• 1/2 teaspoon Black pepper
• 1 package Rice paper
• about 113 g Rice vermicelli noodles
• 1/2 cup Dipping sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine ground beef, minced lemongrass, minced garlic, minced shallots, fish sauce, sugar, and black pepper. Mix well.
2. 2Wash the betel leaves and pat dry.
3. 3Place a spoonful of the beef mixture on each betel leaf.
4. 4Wrap the betel leaf around the beef, securing with a toothpick if necessary.
5. 5Grill the beef-wrapped betel leaves over medium heat until cooked through and the leaves are slightly charred, about 5-7 minutes per side.
6. 6Serve with rice paper, rice vermicelli noodles, and dipping sauce.

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