Bò Lá Lốt (Beef in Betel Leaves)

Ingredients

• 1 pound Ground beef
• 30 leaves Betel leaves
• 2 stalks Lemongrass
• 3 cloves Garlic
• 2 each Shallots
• 2 tablespoons Fish sauce
• 1 tablespoon Sugar
• 1/2 teaspoon Black pepper
• 1 tablespoon Vegetable oil
• 8 ounces Rice vermicelli noodles
• 4 cups Lettuce
• 1/4 cup Mint
• 1/2 cup Nuoc Cham (dipping sauce)

Instructions

1. 1Finely mince the 2 stalks of lemongrass, the 3 cloves of garlic, and the 2 shallots. In a large mixing bowl, combine the 1 pound of ground beef with the minced lemongrass, garlic, and shallots. Add the 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 1/2 teaspoon of black pepper, then mix thoroughly with your hands until all ingredients are uniformly combined.
2. 2Lay out the 30 betel leaves on a clean surface with the shiny, darker side facing down. Place approximately 1 heaping teaspoon of the beef mixture onto the wider base of each betel leaf. Fold the sides of the leaf over the beef, then roll it tightly from the base towards the tip to form a compact cylinder; repeat for all leaves.
3. 3Bring a large pot of water to a rolling boil. Add the 8 ounces of rice vermicelli noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still have a slight bite. Carefully drain the cooked noodles into a colander and rinse them thoroughly under cold running water to prevent sticking, then set aside.
4. 4Place a grill pan over medium-high heat (375-400°F / 190-205°C) or preheat an outdoor grill to the same temperature. Add the 1 tablespoon of vegetable oil to the grill pan, spreading it evenly. Carefully place the wrapped betel leaves onto the hot grill pan or grill and cook for 3-4 minutes per side, turning gently with tongs, until the leaves are slightly charred and fragrant, and the beef inside reaches an internal temperature of 160°F (71°C).
5. 5Arrange the grilled bò lá lốt on a serving platter. Serve immediately with the prepared 8 ounces of rice vermicelli noodles, the 4 cups of fresh lettuce leaves, the 1/4 cup of mint leaves, and the 1/2 cup of Nuoc Cham dipping sauce on the side.

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