Bò Lá Lốt (Grilled Ground Beef in Betel Leaf) with Fish Sauce

Ingredients

• 1 lb Ground beef
• 30-40 leaves Betel leaves (lá lốt)
• 2 tablespoons Lemongrass, minced
• 2 cloves Garlic, minced
• 2 tablespoons Shallots, minced
• 1 tablespoon Fish sauce (nuoc mam)
• 1 teaspoon Sugar
• 1/2 teaspoon Black pepper
• 1 tablespoon Rice flour
• 3 tablespoons Fish sauce (for dipping)
• 2 tablespoons Lime juice (for dipping)
• 1 tablespoon Sugar (for dipping)
• 1 clove Garlic, minced (for dipping)
• 1/2 chili Red chili, minced (optional for dipping)

Instructions

1. 1In a bowl, combine ground beef, minced lemongrass, minced garlic, minced shallots, fish sauce, sugar, black pepper, and rice flour. Mix well.
2. 2Wash and pat dry the betel leaves.
3. 3Place a small amount of the ground beef mixture onto each betel leaf.
4. 4Wrap the betel leaf around the meat, securing with a toothpick if necessary.
5. 5Grill the wrapped beef over medium heat for about 5-7 minutes per side, or until the beef is cooked through and the betel leaves are slightly charred.
6. 6Prepare the dipping sauce: In a small bowl, combine fish sauce, lime juice, sugar, minced garlic, and minced red chili (if using). Mix well.
7. 7Serve the grilled beef in betel leaves immediately with the dipping sauce.

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