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

Ingredients

  • 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)

Instructions

  • 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