Vietnamese Lemongrass Beef on Betel Leaf

Name: Vietnamese Lemongrass Beef on Betel Leaf
Ingredients: 2 Scotch fillet steaks; 4 tbsp fish sauce; 1 tbsp palm sugar (grated); 1 lemongrass stalk (bruised); ½ tsp pepper; 12-15 betel leaves; Nuoc cham (for serving); Chillies (sliced, for garnish); 1 cup carrot (julienned); 1 cup daikon (julienned); ½ cup white vinegar; ½ cup rice wine vinegar; 1 cup water; ¼ cup sugar; 1 tsp salt

asianinspirations.com.au

Sliced lemongrass steak on betel leaf with pickled veg and nuoc cham. Try our modern take on Vietnamese Bo La Lot or Beef in Betel Leaf.

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Ingredients

2 Scotch fillet steaks
4 tbsp fish sauce
1 tbsp palm sugar (grated)
1 lemongrass stalk (bruised)
½ tsp pepper
12-15 betel leaves
<a href="https://asianinspirations.com.au/recipes/vietnamese-dipping-sauce-nuoc-cham/">Nuoc cham</a> (for serving)
Chillies (sliced, for garnish)
1 cup carrot (julienned)
1 cup daikon (julienned)
½ cup white vinegar
½ cup rice wine vinegar
1 cup water
¼ cup sugar
1 tsp salt