Bò Lá Lốt (Grilled Beef in Betel Leaf)

Instructions

1. 1In a large bowl, combine the about 450 g ground beef, 2 cloves minced garlic, 2 tablespoons minced shallots, 1 tablespoon finely chopped lemongrass, 1 tablespoon fish sauce, 1 teaspoon sugar, and 1/2 teaspoon black pepper. Mix everything together thoroughly with your hands until well combined, then let it sit to marinate for at least 15 minutes.
2. 2While the beef is marinating, wash the 20 betel leaves and gently pat them dry with a paper towel.
3. 3Take one betel leaf and place a small amount of the marinated beef mixture in the center. Fold the betel leaf around the beef mixture to enclose it. If the leaf doesn't stay closed, you can secure it with a toothpick (optional). Repeat this with the remaining betel leaves and beef mixture.
4. 4Lightly brush the outside of each wrapped betel leaf with 1 tablespoon vegetable oil.
5. 5Preheat your grill to medium heat, which is approximately 175°C to about 205°C (175°C to 200°C).
6. 6Place the oiled betel leaf-wrapped beef onto the preheated grill. Grill for 5 to 7 minutes on each side. The beef is cooked through when it reaches an internal temperature of 71°C, and the betel leaves should be slightly charred and fragrant.
7. 7Remove the grilled Bò Lá Lốt from the grill and serve immediately.

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