Ingredients
- 10 bamboo skewers
- 40 betel leaves
For the meat filling:
- 400 grams ground beef high fat
- 200 grams ground pork high fat
- 1/4 cup shallots diced
- 1/4 cup yellow onions diced
- 2 tbsp lemongrass finely chopped
- 4 cloves garlic minced
- 1 tsbp oyster sauce
- 2 tsp fish sauce
- 3 tbsp neutral oil eg. vegetable oil, avocado oil
- 1 tsp corn starch
- 2 tbsp toasted peanuts crushed
- 2 tbsp brown sugar
- 1/4 tsp ground black pepper
- 1/2 tsp chicken bouillon powder
- 1/4 tsp five spice powder
For serving:
- 1 pack vermicelli rice noodles
- nước mắm
- lettuce
- cucumber thinly sliced
- fresh herbs eg. mint, basil, cilantro
- pickled carrots and daikon
Instructions
- Prepare the Meat Mixture: In a large bowl, thoroughly mix together all the ingredients for the meat filling until evenly combined. Allow the mixture to marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours, to enhance the flavors.
- Prepare the betel leaves: Rinse the betel leaves under cold water and gently pat them dry with paper towels. Trim if necessary, leaving approximately 1.5 inches of length for the stem.
- Assemble the bò lá lốt: Take one tablespoon of the meat mixture and place it onto the center of a leaf. Roll the leaf tightly around the meat, folding in the sides as you roll to encase the filling completely and finish by gently poking the stem into the filling. Repeat with the remaining meat and leaves.
- Bake the bò lá lốt: Lay the bò lá lốt onto a parchment paper on a tray, and broil on high in the oven for a total of 4-6 minutes (flipping sides after 2 minutes).
- Serve: Serve the bò lá lốt alongside vermicelli noodles, fresh herbs, lettuce, cucumber, pickled carrots and daikon, and nước mắm dipping sauce.
Notes
For the nước mắm, combine and mix ¾ cup of water with 4 tbsp white granulated sugar, 4 tbsp freshly squeezed lemon, 6 tbsp fish sauce and 2 cloves of garlic (minced).