HCM cooking class char grilled beef roll with betel leaves

[MasterchefTan]

Char-grilled beef in betel leaf with rice noodles
and rice paper
Bò cuốn lá lốt

Ingredients
Serves 4

Fish sauce for dipping

For 4 small cups

2 tablespoons warm water (or fresh coconut juice)
2 tablespoons sugar
2 tablespoons fresh lime juice (“nước chanh”)
2 tablespoons fish sauce (“Nuoc Mam”)
2 teaspoons rice vinegar (giấm”)
1 teaspoon red chili, deseeded and minced
1 teaspoon chopped garlic


-In a bowl add lemon juice, water, rice vinegar, sugar and the fish
sauce. Whisk until the sugar is dissolved completely.
-Then add chopped chili, chopped garlic and mix again.
-Adjust with more fish sauce or chili at your convenience.

Beef roll

Minced beef (sirloin beef), 480 g
Minced beef fat 50 g or 2 tablespoons of vegetable oil
Betel leaves, chopped, 4 leaves (“lá lốt”)
Betel leaves (for roll), 12 leaves
1 tablespoon of vegetable oil
1 lemongrass stem very finely chopped (optional)
Chopped shallot, 1 tablespoon (“hành tím”)
Chopped garlic, 1 tablespoon (“tỏi”)
Soya sauce, 1 tablespoon
Sugar, 1 tablespoon
Black pepper, 1 teaspoon
Bamboo or wooden skewer, 4 pieces

Method

- Prepare all ingredients as above, mix all well until having a smooth
filling and then divide into 12 portions.
- Take 1 portion, place on 1 betel leaf, roll it and then use the bamboo
skewer to skew and close the wrapped beef roll.
- Continue until finish all ingredients.
- Use a charcoal BBQ to grill the beef rolls during around 3 minutes.
Don’t overcook to keep the roll tender.

Accompaniments

Lettuce, 12 leaves (“xà lách”)
Vietnamese basil leaves 4 springs (“húng quế”)
Rice paper, 6 pieces cut in half (“bánh tráng”)
Fresh rice noodles, 200 g (“Bún”)
Roasted broken peanuts, 20 g

Place the beef rolls on a serving platter and top with peanut crushed.
Served with a plate of all the above accompaniments to wrap and roll the
beef rolls and a bowl of fish dipping sauce on the side.

More information please visit here: hochiminhcookingclass.com




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MasterchefTan