Like minced meat wrapped in herbaceous leaves and grilled over charcoal, known as bo la lot, that happens to be one of my favorite delicacies from Vietnam.
- Prep: 30 mins
- Cook: 30 mins
- Ready In: 1 hr 30 mins
- Yield: 4-6 Servings
- 500 g beef minced/sliced
- 100 g pork minced speck
- 1 tsp salt
- 1 tsp sugar
- 1 tsp chicken stock
- ½ tsp pepper
- 1 tbsp minced garlic
- 1 tbsp minced shallot
- 3 tbsp minced lemongrass
- 1 tbsp soy sauce/ fish sauce
- 1 tsp five spice powder (optional)
- 3 tbsp crushed roasted peanuts (optional)
- bunch betel leaves (30-35 pcs)
- Fresh greens: lettuce, mint, perilla, cilantro etc.
- 500 g fluffy rice vermicelli
- Dipping sauce: anchovy fish sauce (mam nem) or light dipping fish sauce (nuoc cham)
- In a large bowl, mix together the beef, speck, pepper, salt, sugar, chicken stock, garlic, shallot, lemongrass, five spice powder and peanuts. Set aside for 30 minutes.
- Detach betel leaves from the stems, rinse each leaf gently and individually and pat dry.
- To roll, place the leaf on a flat surface with the shiny darker side facing down and the stem pointing out. Place 1 tablespoon of meat near the tip of the leaf and shape nicely. Roll over and stop when you nearly reach the stem. Punch a tiny hole with a skewer/ toothpick in the middle of the roll. Then insert the stem into the hole to secure.
- You can insert a few beef rolls into the skewer and grill on charcoal or in the oven at 180°C/375°C for 15-20 mins. Remember to brush the rolls with cooking oil before and during the grilling so they won’t dry up.
- You can also fry them in a pan with some vegetable oil for 2-3 minutes each side on medium heat.
- Garnish with crushed peanuts and scallion oil. Serve with rice vermicelli or wrap and roll with fresh herbs and rice paper. Anchovy dipping sauce is recommended