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Ingredients

1 hour
6 serves
  1. 1 kg minced ground beef
  2. 200 g mince pork
  3. 2 tbsp sesame seeds
  4. 2 tbsp sugar
  5. 1 tsp black pepper
  6. 1/4 cup mince shallot
  7. 1/4 c finely chopped lemongrass
  8. 2 tbsp fish sauce
  9. 500 g large round betel leaves
  10. 40 x 20 cm bamboo skewers

Cooking Instructions

  1. 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.

  2. 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.

  3. 3

    Place one mince meat sausage at the stalk end and roll tightly into a roll.

  4. 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.

  5. 5

    Serve with Vietnamese herbs, rice noodle and Nouc cham dipping sauce.

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Written by

Santy Coy
Santy Coy @chefsantycoy
on
Sydney
I am a professional Chef, a Mother and a Wife. 🇬🇧 Cookpad UK Ambassador 🇦🇺📍Living in Sydney, Australia
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