Bò Lá Lốt (Grilled Beef in Betel Leaves)

Ingredients

• about 450 g Ground beef
• 20-24 leaves Betel leaves
• 2 stalks Lemongrass
• 3 cloves Garlic
• 2 medium Shallots
• 2 tablespoons Fish sauce
• 1 tablespoon Sugar
• 1 teaspoon Black pepper
• 1 tablespoon Vegetable oil
• 12 sheets Rice paper
• 1 head Lettuce
• 1/2 cup Mint

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

Instructions

1. 1Finely mince the 2 stalks of lemongrass, 3 cloves of garlic, and 2 medium shallots. In a large bowl, combine the about 450 g of ground beef with the minced lemongrass, garlic, and shallots, then add the 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 1 teaspoon of black pepper; mix thoroughly until all ingredients are evenly distributed. Cover the bowl and let the beef mixture marinate at room temperature for 30 minutes.
2. 2Gently wash and thoroughly pat dry the 20-24 betel leaves. Place one betel leaf, shiny side down, and put about 1 teaspoon of the marinated beef mixture near its stem end; fold the sides over, then roll tightly from the stem to the tip to form a compact cylinder. Repeat this process for all remaining betel leaves and beef mixture.
3. 3Preheat a grill or a large grill pan to medium heat, aiming for a surface temperature of 176.7-190.6°C (175-190°C). Lightly brush the exterior of each assembled betel leaf roll with the 1 tablespoon of vegetable oil.
4. 4Place the oiled betel leaf rolls seam-side down on the preheated grill or grill pan. Grill for 5-7 minutes per side, turning carefully with tongs, until the betel leaves are slightly charred and fragrant, and the internal temperature of the beef reaches 71°C, indicating it is cooked through with no pink remaining.
5. 5While the bò lá lốt is grilling, wash and separate the 1 head of lettuce into individual leaves, and wash the 1/2 cup of mint leaves. Arrange the hot grilled bò lá lốt on a serving platter alongside the 12 sheets of rice paper, the prepared 1 head of lettuce, and the 1/2 cup of mint for immediate serving.

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