Bò Lá Lốt (Grilled Ground Beef in Wild Betel Leaf)

Ingredients

• 1 lb Ground beef
• 30-40 leaves Wild betel leaves (lá lốt)
• 2 tablespoons Lemongrass, minced
• 2 cloves Garlic, minced
• 2 tablespoons Shallots, minced
• 1 tablespoon Fish sauce (or coconut aminos)
• 1 teaspoon Sugar
• 1/2 teaspoon Black pepper
• 1 teaspoon Sesame oil

Instructions

1. 1In a medium bowl, combine the 1 lb ground beef, 2 tablespoons minced lemongrass, 2 cloves minced garlic, 2 tablespoons minced shallots, 1 tablespoon fish sauce (or coconut aminos), 1 teaspoon sugar, 1/2 teaspoon black pepper, and 1 teaspoon sesame oil. Mix everything together thoroughly with your hands until well combined. Cover the bowl and let the mixture marinate in the refrigerator for at least 30 minutes.
2. 2While the beef is marinating, wash the 30-40 leaves of wild betel leaves. Gently pat them dry with paper towels.
3. 3Take one wild betel leaf and place a small amount of the marinated ground beef mixture (about 1 tablespoon) in the center of the leaf.
4. 4Fold the sides of the betel leaf inward over the meat, then roll it up from the bottom to create a neat package. Repeat this with the remaining betel leaves and beef mixture.
5. 5Preheat your grill to medium heat. This is approximately 350°F to 400°F (175°C to 200°C).
6. 6Place the wrapped betel leaf rolls onto the preheated grill. Grill for 5-7 minutes on each side. The rolls are done when the ground beef is cooked through, reaching an internal temperature of 160°F (71°C), and the betel leaves appear slightly charred and wilted.
7. 7Remove the Bò Lá Lốt from the grill and serve immediately.

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