Vietnamese beef wrapped in betel leaf (Bo La Lot)
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Ingredients
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1 kg minced ground beef
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200 g mince pork
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2 tbsp sesame seeds
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2 tbsp sugar
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1 tsp black pepper
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1/4 cup mince shallot
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1/4 c finely chopped lemongrass
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2 tbsp fish sauce
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1 tsp chinese five spice
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500 g large round betel leaves
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40 x 20 cm bamboo skewers
Cooking Instructions
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1
Mix the meats, sesame seeds, salt and pepper, bbq sauce, chinese five spice, golden syrup and lemongrass together in a large mixing bowl and combine well. Squeezing and working the mixture well. Cover and refrigerate for 1 hour.
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2
Form sausage shaped rolls of mixture, about 2 fingers thick (and about the same width as a betel leaf). Place a betel leaf in the palm of one hand, with the stalk facing away from you, green shiny side down.
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3
Place one mince meat sausage at the stalk end and roll tightly into a roll.
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4
Skewer 5 rolls onto each bamboo stick and chargrill over medium low heat, turning so that they cook evenly. Prick with a skewer after turning the first time to allow the heat to penetrate. It should take around 5-6 minutes per side to cook. Rest for a minutes before serving.
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5
Serve with Vietnamese herbs, rice noodle and Nouc cham dipping sauce.
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