Vietnamese Beef and Betel Leaf Rolls (Bò Lá Lốt) - Soy-Free

Ingredients

• 1 lb Ground beef
• 30-40 Betel leaves
• 3 cloves Garlic
• 1 stalk Lemongrass
• 2 tbsp Fish sauce
• 1 tbsp Sugar
• 1/2 tsp Black pepper
• 1 tbsp Vegetable oil
• 12 Rice paper wrappers
• 1 head Lettuce
• 1/2 cup Mint
• 1 Cucumber
• 1 cup Peanut dipping sauce (soy-free)

Instructions

1. 1Prepare the aromatics: Finely mince the 3 cloves of garlic. Finely mince the 1 stalk of lemongrass. Combine the minced garlic and minced lemongrass in a small bowl.
2. 2Mix the beef filling: Add the 1 lb of ground beef to a medium bowl. Add the minced garlic and lemongrass mixture, 2 tbsp of fish sauce, 1 tbsp of sugar, and 1/2 tsp of black pepper to the bowl. Mix everything together thoroughly with your hands until well combined.
3. 3Form the rolls: Take one betel leaf and place a small amount of the beef mixture (about 1 teaspoon) in the center. Fold the sides of the betel leaf over the beef mixture and roll it up tightly. If the leaf is not staying closed, you can secure it with a toothpick. Repeat with the remaining betel leaves and beef mixture.
4. 4Grill the rolls: Preheat your grill to medium heat (approximately 375-400°F or 190-200°C). Lightly brush the grill grates with 1 tbsp of vegetable oil to prevent sticking. Place the beef and betel leaf rolls on the grill. Grill for 8-10 minutes, turning occasionally, until the beef is cooked through and the betel leaves are slightly charred. The internal temperature of the beef should reach 160°F (71°C).
5. 5Prepare the accompaniments: While the rolls are grilling, prepare the fresh ingredients. Wash and separate the leaves from the 1 head of lettuce. Wash the 1/2 cup of mint leaves. Wash and thinly slice the 1 cucumber.
6. 6Serve: Arrange the grilled beef and betel leaf rolls on a platter. Serve immediately with the 12 rice paper wrappers, the prepared lettuce, mint, cucumber, and the 1 cup of soy-free peanut dipping sauce.

Substitutions

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