Servings: 4 people
Ingredients
- 1 lb ground beef (or half beef, half pork, ~ 500g)
- 45 wild betel leaves (lolot leaves) (for wrapping + a few chopped for marinating)
- 1 tbsp oyster sauce (to taste)
- 2 tsp chicken powder (to taste)
- 1 tsp sugar (to taste)
- 1 tbsp minced shallots
- ½ tsp ground pepper
- 2 tbsp cooking oil (or lard)
- 1 tbsp minced lemongrass (optional)
- ½ tsp five-spice powder (optional)
Optional sides:
- Vietnamese scallion oil
- Crushed roasted peanuts or sesame
- Fresh salad greens
- Vietnamese herbs (Thai basil, perilla, mint...)
- Rice paper, regular rice noodles, or bánh hỏi
- Dipping sauces: nước chấm (fish sauce) or mắm nêm (anchovy sauce)
Instructions
Prepare the meat:
- Prepare the meat: - Mix ground beef with chicken powder, oyster sauce, sugar, ground pepper, and finely chopped lolot leaves. Optional: add minced lemongrass and 5-spice.- Marinate for 20–30 minutes, then mix in cooking oil (or lard) to keep the meat juicy.
- Wrap the beef: - Wash and dry the betel leaves.- Place a spoonful of meat on each leaf (shiny side out) and roll tightly.- For grilling or baking, thread the rolls onto skewers. For pan-frying or air-frying, place seam-side down or secure 2–3 rolls with a toothpick.
- Cook:- Charcoal grill: Medium heat, 6–8 minutes per side.- Oven: 200 °C (390 °F) for 12–15 minutes, flipping halfway.- Air fryer: 180 °C (356 °F) for 10–12 minutes, flipping halfway.- Skillet: Medium heat with a little oil, 6–8 minutes, turning until browned and cooked through.
- Serve: - Serve with steamed rice or pair with scallion oil, crushed peanuts or sesame, fresh herbs, rice papers, bún or bánh hỏi, and dipping sauces like nước chấm (fish sauce) or mắm nêm (anchovy sauce).
Tried this recipe?Let us know how it was!