Grilled Beef Wrapped in Wild Betel Leaf

Name: Grilled Beef Wrapped in Wild Betel Leaf
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Vietnamese
Ingredients: 1 lb (454 g) beef (rumpsteak, sirloin, or eye of round), minced or thinly sliced against the grain; 1 lb (454 g) beef (rumpsteak, sirloin, or eye of round), minced or thinly sliced against the grain; 1 lb (454 g) beef (rumpsteak, sirloin, or eye of round), minced or thinly sliced against the grain; 1 lb (454 g) beef (rumpsteak, sirloin, or eye of round), minced or thinly sliced against the grain; 3½ oz (100 g) pork fatback, diced; 1 tsp salt; 1 tsp sugar; 1 tsp chicken stock powder; ½ tsp black pepper; 1 tbsp (10 g) minced garlic; 1 tbsp (10 g) minced shallot; 3 tbsp (24 g) minced lemongrass; 1 tsp five-spice powder (optional); 3 tbsp (27 g) crushed roasted peanuts, plus more for serving (3 tbsp, or 27 g, are optional); 1 bunch wild betel leaves (30 to 35 pieces), stems trimmed to 1 inch (2.5 cm) long, rinsed, and patted dry; 10 to 15 bamboo skewers; Vegetable oil, for brushing; Scallion Oil; Anchovy Dipping Sauce (optional); Accompaniments, for serving

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simply Pho

By Helen Le

Published 2017

About

Before you get all confused about the betel leaf used in this dish (bò lá lốt), the leaf we use is wild betel leaf (piper sarmentosum, or lá lốt), and not the betel leaf that can be chewed with areca as a mouth freshener (a.k.a. piper betel, or lá trầu). They are completely different leaves. Only wild betel leaf gives off a stunning fragrance when you put it on the grill. If you can’t find wild betel leaf, you should substitute grape l

Ingredients

Asia
Vietnam
Main course
Gluten-free

Ingredients

Method