Bo Lá Lốt (Grilled Beef & Wild Betel Leaf Rolls) - Urban Provider Cooking School
This is an interesting Recipe of the Month as you may or may not get the opportunity to make these, but I hope to introduce you to trying something
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Cooking tools:
- Mortar and pestle
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Pepper mill
- Tray
- Grill
- Pastry brush
- Kitchen towel
- Serving bowl
- Dipping bowl
Ingredients
- 500g beef/pork mince (about 4 parts beef/veal to 1 part pork, or use all beef mince)
- 1 tbsp finely chopped lemongrass, the bottom white part only
- 5 coriander roots including 4cm of stalk, trimmed and chopped
- 2 shallots, peeled & chopped
- 2 garlic cloves, chopped
- 2 tsp salt
- 2 tsp freshly ground black pepper
- 1 tsp sugar
- ¼ tsp five spice powder
- 150g lá lốt leaves, about 30 leaves, washed in cold water and patted dry
- Salt/Pepper/Lime Dipping Sauce, to serve (see recipe below)
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