BÍ QUYẾT BÒ NƯỚNG LÁ LỐT / GRILLED BEEF IN WILD BETEL LEAF (SPECIAL TIPS)

Welcome to Viet’Lish: Cơm NhàI am Lan Dao/EmilyGRILLED BEEF IN WILD BETEL LEAF (SPECIAL TIPS)GRILLED BEEF IN WILD BETEL LEAF (SPECIAL TIPS)GRILLED BEEF IN WILD BETEL LEAF (SPECIAL TIPS)GRILLED BEEF IN WILD BETEL LEAF (SPECIAL TIPS)GRILLED BEEF IN WILD BETEL LEAF (SPECIAL TIPS)GRILLED BEEF IN WILD BETEL LEAF (SPECIAL TIPS)GRILLED BEEF IN WILD BETEL LEAF (SPECIAL TIPS)GRILLED BEEF IN WILD BETEL LEAF (SPECIAL TIPS)First, you need wild betel leafFirst, you need wild betel leafIf you are in Asian nations, you can buy wild betel leaf at any marketIf you are in Asian nations, you can buy wild betel leaf at any marketIf you aren’t in Asian nations, you can buy wild betel trees at an Asian nursery or Amazon to plantIf you aren’t in Asian nations, you can buy wild betel trees at an Asian nursery or Amazon to plantIf you aren’t in Asian nations, you can buy wild betel trees at an Asian nursery or Amazon to plantIf you don’t like to plant them, you can buy wild betel leaves at Asian marketsIf you don’t like to plant them, you can buy wild betel leaves at Asian marketsIf you don’t like to plant them, you can buy wild betel leaves at Asian marketsI’m going to collect wild betel leavesI’m going to collect wild betel leavesI’m going to collect wild betel leavesCollecting wild betel leavesCollecting wild betel leavesCollecting wild betel leavesCollecting wild betel leavesThe dark green leaves are qualify to useThe dark green leaves are qualify to useThe dark green leaves are qualify to useThe dark green leaves are qualify to useThe dark green leaves are qualify to useThe dark green leaves are qualify to useThe dark green leaves are qualify to useThe dark green leaves are qualify to useThe dark green leaves are qualify to useThe dark green leaves are qualify to useThe dark green leaves are qualify to useThe dark green leaves are qualify to useThe dark green leaves are qualify to useThe dark green leaves are qualify to useDon’t collect the young leavesDon’t collect the young leavesAfter collecting, washed and stems removed80 whole wild betel leaves, washed and stems removed80 whole wild betel leaves, washed and stems removed80 whole wild betel leaves, washed and stems removedA super big wild betel leaf ^^A super big wild betel leaf ^^2 lbs (900g) minced beef2 lbs (900g) minced beef14 bamboo skewers, presoaked2 Tbs Maggi seasoning sauce2 Tbs Maggi seasoning sauce2 Tbs Maggi seasoning sauce4 garlic cloves, minced (3 tsp)4 garlic cloves, minced (3 tsp)1 tsp Knorr seasoning powder1 tsp Knorr seasoning powder1 tsp ground black pepper1 tsp ground black pepperIf you use 100% lean beef,If you use 100% lean beef,If you use 100% lean beef,If you use 100% lean beef,If you use 100% lean beef,you need 1 Tbs cooking oil to mixyou need 1 Tbs cooking oil to mixyou need 1 Tbs cooking oil to mixFor this dish, I have two special tipsFor this dish, I have two special tipsFor this dish, I have two special tipsthat will take it up another levelFirst, I use soy sauce in the marinadeFirst, I use soy sauce in the marinadeFirst, I use soy sauce in the marinadeDon’t combine soy sauce and fish sauceDon’t combine soy sauce and fish sauceDon’t combine soy sauce and fish saucein the beef marinade as their combinedin the beef marinade as their combinedflavor is not as nice asflavor is not as nice astheir individual flavors.their individual flavors.It’s better to use one or the other.It’s better to use one or the other.It’s better to use one or the other.It’s better to use one or the other.It’s better to use one or the other. ● 1 tsp Knorr seasoning powder
● 2 tsp ground black pepper
● 4 garlic cloves, minced
● 2 Tbsp Maggi seasoning sauce● 1 tsp Knorr seasoning powder
● 2 tsp ground black pepper
● 4 garlic cloves, minced
● 2 Tbsp Maggi seasoning sauce● 1 tsp Knorr seasoning powder
● 2 tsp ground black pepper
● 4 garlic cloves, minced
● 2 Tbsp Maggi seasoning sauce● 1 tsp Knorr seasoning powder
● 2 tsp ground black pepper
● 4 garlic cloves, minced
● 2 Tbsp Maggi seasoning sauce ● 1 tsp Knorr seasoning powder
● 2 tsp ground black pepper
● 4 garlic cloves, minced
● 2 Tbsp Maggi seasoning sauceMix wellMix wellMix wellMix wellMix wellMix wellMix wellMix wellMix wellMix wellMix wellMix wellMix well100% lean beef: add 1 Tbs cooking oil100% lean beef: add 1 Tbs cooking oil100% lean beef: add 1 Tbs cooking oil100% lean beef: add 1 Tbs cooking oil100% lean beef: add 1 Tbs cooking oilThen mix wellThen mix wellSecond, I add mincedSecond, I add mincedwild betel leaves to the minced beef.wild betel leaves to the minced beef.wild betel leaves to the minced beef.wild betel leaves to the minced beef.wild betel leaves to the minced beef.5 wild betel leaves (from the 80 leaves), minced5 wild betel leaves (from the 80 leaves), minced5 wild betel leaves (from the 80 leaves), minced5 wild betel leaves (from the 80 leaves), minced5 wild betel leaves (from the 80 leaves), minced(about ¼ cups minced)(about ¼ cups minced)(about ¼ cups minced)(about ¼ cups minced)(about ¼ cups minced)(about ¼ cups minced)(about ¼ cups minced)(about ¼ cups minced)(about ¼ cups minced)Heat a little oil in a pan and add minced wild betel leaves. Stir fry until fragrant (about 1 minute).Heat a little oil in a pan and add minced wild betel leaves. Stir fry until fragrant (about 1 minute).Heat a little oil in a pan and add minced wild betel leaves. Stir fry until fragrant (about 1 minute).Heat a little oil in a pan and add minced wild betel leaves. Stir fry until fragrant (about 1 minute).Heat a little oil in a pan and add minced wild betel leaves. Stir fry until fragrant (about 1 minute).Heat a little oil in a pan and add minced wild betel leaves. Stir fry until fragrant (about 1 minute).Heat a little oil in a pan and add minced wild betel leaves. Stir fry until fragrant (about 1 minute).Add stir fried minced wild betel leaves to minced beef. Mix well.Add stir fried minced wild betel leaves to minced beef. Mix well.Place baking tray in oven and preheat to 350℉/175℃Place baking tray in oven and preheat to 350℉/175℃Place baking tray in oven and preheat to 350℉/175℃Place baking tray in oven and preheat to 350℉/175℃Rolling: Arrange a wild betel leaf with its shiny side down, stem end towards your body. Place aboutRolling: Arrange a wild betel leaf with its shiny side down, stem end towards your body. Place aboutPlace about 1 Tbsp of beef mixture on the stem end of the leaf and mold it by hand so that it forms a small sausage-shaped log about 1.5-2 in/4-5cm longPlace about 1 Tbsp of beef mixture on the stem end of the leaf and mold it by hand so that it forms a small sausage-shaped log about 1.5-2 in/4-5cm longFold the two sides of the leaf over the meat along the short ends of the log. Starting with the stem end, roll the leaf towards the pointy end.Fold the two sides of the leaf over the meat along the short ends of the log. Starting with the stem end, roll the leaf towards the pointy end.Fold the two sides of the leaf over the meat along the short ends of the log. Starting with the stem end, roll the leaf towards the pointy end.Starting with the stem end, roll the leaf towards the pointy end. Thread the leaf roll onto a bamboo skewerStarting with the stem end, roll the leaf towards the pointy end. Thread the leaf roll onto a bamboo skewerContinue rolling the beef mixture in the wild betel leaves and adding the rolls to bamboo skewers until the mixture is usedContinue rolling the beef mixture in the wild betel leaves and adding the rolls to bamboo skewers until the mixture is used up.Continue rolling the beef mixture in the wild betel leaves and adding the rolls to bamboo skewers until the mixture is used up.Continue rolling the beef mixture in the wild betel leaves and adding the rolls to bamboo skewers until the mixture is used up.Continue rolling the beef mixture in the wild betel leaves and adding the rolls to bamboo skewers until the mixture is used up.Continue rolling the beef mixture in the wild betel leaves and adding the rolls to bamboo skewers until the mixture is used up.Continue rolling the beef mixture in the wild betel leaves and adding the rolls to bamboo skewers until the mixture is used up.Continue rolling the beef mixture in the wild betel leaves and adding the rolls to bamboo skewers until the mixture is used up.Arrange completed bamboo skewers on the tray in the oven and bake for 5 minutes, then flip skewers and bake for an additional 5 minutes.Arrange completed bamboo skewers on the tray in the oven and bake for 5 minutes, then flip skewers and bake for an additional 5 minutes.Arrange completed bamboo skewers on the tray in the oven and bake for 5 minutes, then flip skewers and bake for an additional 5 minutes.Arrange completed bamboo skewers on the tray in the oven and bake for 5 minutes, then flip skewers and bake for an additional 5 minutes.Arrange completed bamboo skewers on the tray in the oven and bake for 5 minutes, then flip skewers and bake for an additional 5 minutes.Arrange completed bamboo skewers on the tray in the oven and bake for 5 minutes, then flip skewers and bake for an additional 5 minutes.Arrange completed bamboo skewers on the tray in the oven and bake for 5 minutes, then flip skewers and bake for an additional 5 minutes.Grilled beef wellGrilled beef wellGrilled beef wellGrilled beef wellGrilled beef wellGrilled beef wellGrilled beef wellGrilled beef wellGrilled beef wellGrilled beef wellGrilled beef wellGrilled beef well after around 10 minutesWaste fat from the mice beef after grillingWaste fat from the mice beef after grillingWaste fat from the mice beef after grillingWaste fat from the mice beef after grillingWaste fat from the mice beef after grillingRemove skewers from the oven, arrange on a plateRemove skewers from the oven, arrange on a plateOptional: sprinkle with toasted peanutsOptional: sprinkle with toasted peanutsServe with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.Serve with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.Serve with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.Serve with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.Serve with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.Serve with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.Serve with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.Serve with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.Serve with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.Serve with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.Serve with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.Serve with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.Serve with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.Serve with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.Serve with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.Serve with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.Serve with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.Serve with rice vermicelli or rolled with rice wrappers with lettuce, cucumbers, herbs, and Vietnamese dipping fish sauce.If you don’t have fresh rice vermicelli,you can buy dry rice vermicelli at an Asian market.Following the cooking instruction to boilFollowing the cooking instruction to boilVietnamese dipping sauce (same in #1 recipe)Vietnamese dipping sauce (same in #1 recipe)Vietnamese dipping sauce (same in #1 recipe)Vietnamese dipping sauce (same in #1 recipe)Vietnamese dipping sauce (same in #1 recipe)Follow ratio 1 sugar : 1 vinegar : 1 fish sauce : 3 water plus minced garlic and chilis to tasteFollow ratio 1 sugar : 1 vinegar : 1 fish sauce : 3 water plus minced garlic and chilis to tasteFollow ratio 1 sugar : 1 vinegar : 1 fish sauce : 3 water plus minced garlic and chilis to tasteFollow ratio 1 sugar : 1 vinegar : 1 fish sauce : 3 water plus minced garlic and chilis to tasteFollow ratio 1 sugar : 1 vinegar : 1 fish sauce : 3 water plus minced garlic and chilis to tasteFollow ratio 1 sugar : 1 vinegar : 1 fish sauce : 3 water plus minced garlic and chilis to tasteFollow ratio 1 sugar : 1 vinegar : 1 fish sauce : 3 water plus minced garlic and chilis to tasteFollow ratio 1 sugar : 1 vinegar : 1 fish sauce : 3 water plus minced garlic and chilis to tasteFollow ratio 1 sugar : 1 vinegar : 1 fish sauce : 3 water plus minced garlic and chilis to tasteNow you know my special tips for the dish ^^Now you know my special tips for the dish ^^I hope you will cook this dish for your familyI hope you will cook this dish for your familyIf you like my channel, please subscribe, like, and share.If you like my channel, please subscribe, like, and share.Subscribe button is in the bottom right corner (purple)Subscribe button is in the bottom right corner (purple)Subscribe button is in the bottom right corner (purple)Thanks for watching and happy cooking!Thanks for watching and happy cooking!