RECIPE: (make 20 – 30 rolls / yield 2 – 3 servings)
400 g minced beef
1 bunch betel leaves
1 head lettuce
1 bunch mix herbs (perilla, asian basil, mint)
2 lemongrass, white part only, finely chopped
4 spring onions, white part only, finely chopped
1 garlic clove, finely chopped
1/2 tsp soy sauce / fish sauce
1/2 tsp chicken powder
1 tsp five spice powder
1 tsp pepper
1 tsp sugar
1 tsp salt
1 tsp fried Asian shallot
1 tsp crushed roasted peanuts
200 g cooked rice vermicelli noodles
2 tbsp Anchovy dipping sauce / Light dipping fish sauce
In a mixing bowl, combine the beef, lemongrass, onion, garlic, soy sauce, chicken powder, five spice powder, pepper, sugar and salt. Set aside for 30 minutes. Meanwhile, pick the individual betel leaves, wash and lay the leaves flat on a cloth to dry.
To roll, place a large betel leaf (or 2 smaller leaves) on a flat surface with the shiny darker side facing down and the stem pointing out. Place 1 tablespoon of meat near the tip of the leaf and shape nicely. Roll over and stop when you nearly reach the stem. (Punch a tiny hole with a skewer/ toothpick in the middle of the roll). Then insert the stem into the hole to secure. Repeat this process until you have used all of the beef.
You can insert a few beef rolls into the skewer and grill on charcoal or in the oven at 180°C/375°C for 5 -10 mins. Remember to brush the rolls with cooking oil before and during the grilling so they won’t dry up. Or you can also fry them in a pan with some vegetable oil for 2-3 minutes each side on medium heat.
Drizzle with crushed peanuts, fried Asian shallot on the parcels, and spring onion oil on the noodles. Wrap and roll together with fresh herbs, rice paper and dip in anchovy sauce.
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