-
Prep time
20 minutes
-
Cook time
15 minutes
-
Serves
4
Author Notes
This dish uses betel leaf, a leaf often found in Indian or Vietnamese/Southeast Asian grocery stores. It is a dish typically found in the "7 Beef Dishes" (Bò 7 món) meal series, which, as the name suggests, is a Vietnamese classic omakase-esque meal set that comes with 7 traditionally-set preparations of beef.
This is usually served with vermicelli, vegetables, and fish sauce (nuoc mam) or used in spring rolls.
—yuelogy
Continue After Advertisement
Ingredients
-
500 grams
ground beef
-
100 grams
ground pork
-
1
shallot, minced
-
3 tablespoons
lemongrass, finely minced
-
1 tablespoon
garlic, minced
-
1 tablespoon
fish sauce
-
1 teaspoon
salt
-
1 teaspoon
Chinese five-spice powder
-
1 teaspoon
sugar
-
1 teaspoon
powdered chicken bouillon
-
1/2 tablespoon
OPTIONAL: Vietnamese spiced liquor (aka rượu mai quế lộ)
-
Betel leaves
-
1/4 cup
roasted peanuts, lightly crushed
-
1 bunch
scallions, chopped.
-
1/4 cup
olive oil
Directions
-
Preheat oven to 375, and line a baking sheet with aluminum foil.
-
Make scallion oil: Heat olive oil in a small saucepot until almost smoking, turn off-heat, and toss scallions in.
-
Mix ground meat with shallots, lemongrass, garlic, fish sauce, salt, Chinese five-spice powder, sugar, bouillon, and spiced liquor if you have it. If not, omit completely. Mix enough until the mixture is homogenous, but do not overmix.
-
Taking about 1 tablespoon at a time, place onto a betel leaf and roll. Meat should be slightly sticking out of both sides. Place onto a baking sheet seam-side down.
-
Bake leaf rolls for about 10 minutes, turning the rolls halfway during the cooking process.
-
Move rolls to a plate to serve, garnish with peanuts and scallion oil.
See what other Food52ers are saying.