Bo La Lot (Betel Leaf Wrapped Beef)
250g minced beef/pork
1/2 tablespoon of finely minced garlic
1/2 tablespoon of finely minced shallots
1 tablespoon of curry powder
2 tablespoon of chopped lemon grass (I used 1 tablespoon powdered)
2 teaspoons of fish sauce
2 teaspoons of sugar
1 teaspoon of pepper
1/2 teaspoon of salt
betel leaves
Preheat oven to 180C. Line a baking tray with foil and brush lightly with oil.
Mix together everything except the betel leaves. Set aside to marinate while you prepare the betel leaves.
Wash the leaves, and take off most of the stem except the last 5mm or so. Lay them out glossy side down on tea towel to dry.
Roll about a tablespoon of meat mixture into a sausage shape, and put it near the tip of the leaf on the matte side. Roll up, and secure by using the stem, jabbing it into the side of the leaf. Much better than using a toothpick!
Put on the baking tray with the stem side down. Keep going until all the meat is finished. Lightly brush them with some oil. Grill near the top of the oven for 5 minutes, then turn them over and grill for another 5-8 minutes.
Serve with:
Lettuce
Vermicelli
Fish sauce mix (sugar, hot water, fish sauce, lemon juice, chilli)
vietnamese mint (holy basil)
bean sprout (microwaved for about 4 minutes)
Slivers of cucumber