@anguswannnn: I’ve never eaten or even seen these before until I went to Vietnam to try them! They’re called bò lá lốt in Vietnamese and it’s grilled beef wrapped in heart shaped lá lốt leaves also known as betel leaves in English. I’m glad my girlfriend decided to make them today because they’re so flavourful and the bite-sized rolls make you want to keep eating them because you can’t get enough. She taught me how to roll them and this neat trick of sticking the stem into the roll to hold the whole thing together. I think it’s quite straight forward to make if you can find these leaves in the leaf or herb section of your Asian grocery store. Our store had them labeled as pocket leaves so it was a bit confusing. Here’s the recipe: - marinate 2lbs of medium ground beef with chopped betel leaves (the broken ones that can’t be rolled), 0.5 diced onion, 3 cloves minced garlic, 1 tbsp chicken bouillon, lots of lemongrass (2-3tbsp chopped), 1 tbsp fish sauce, pepper, 1 tbsp sugar, and 1 tbsp oyster sauce. - wash and pluck the betel leaves leaving a short segment of stem that can be used to hold the roll once wrapped - the shinny (waxy) side should face outwards as you roll your beef mix up. - roll it tight and stick the stem in as shown in the video to secure the roll. - add several rolls to a skewer, brush with oil on both sides before putting them on a grill or pan

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Thursday 07 September 2023 21:52:50 GMT