Bò Lá Lốt (Grilled Beef in Betel Leaf)

Instructions

1. 1In a large bowl, combine the about 450 g ground beef, 2 tablespoons finely chopped lemongrass, 2 cloves minced garlic, 2 tablespoons minced shallots, 2 tablespoons fish sauce, 1 teaspoon sugar, and 1/2 teaspoon black pepper. Use your hands to mix these ingredients thoroughly until they are well combined.
2. 2Let the beef mixture marinate in the bowl at room temperature for at least 15 minutes. While the beef is marinating, wash the 30-40 betel leaves carefully and pat them completely dry with a paper towel to prevent steaming during cooking.
3. 3Take approximately 1 tablespoon of the marinated beef mixture and place it in the center of one betel leaf. Fold the bottom of the leaf over the beef, then fold in the sides, and finally roll it up tightly to form a neat parcel. If a parcel does not stay closed, secure it with a toothpick; repeat this process for all the remaining beef mixture and betel leaves.
4. 4Preheat a grill pan or an outdoor grill to medium heat, which is approximately 176.7-204.4°C (175-200°C). If using a grill pan, add the 1 tablespoon of vegetable oil to the pan and allow it to heat up.
5. 5Carefully place the wrapped betel leaf parcels onto the hot grill or grill pan. Grill them for 5-7 minutes on each side. The beef is cooked through when it reaches an internal temperature of 71°C, and the betel leaves should appear slightly charred and wilted.
6. 6Remove the Bò Lá Lốt from the grill and let them rest for 1 minute. This brief rest allows the juices to redistribute before serving immediately.

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