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Bò Lá Lốt (Vietnamese Grilled Beef in Betel Leaves)
45 minPorcje: 6Nutri-Score C€€
C
45 min
45 minBò Lá Lốt (Vietnamese Grilled Beef in Betel Leaves)
przepis od
@anguswannnn
@anguswannnn
3 przepisy
3 importy
ugotowano 0 razy
czego potrzebujesz
Składniki
medium ground beef (at room temperature)Inne900 g
betel leaves (lá lốt) (washed, plucked from stems leaving a short stem segment, sorted by size; broken ones chopped)Warzywa i owoce40 kawałki
onion (diced)Warzywa i owoce0,5 kawałki
garlic (minced)Warzywa i owoce3 kawałki
chicken bouillon powderSpiżarnia15 g- lemongrass (finely chopped)Warzywa i owoce30 g
- fish sauceSpiżarnia15 ml
black pepper (ground)Przyprawy2 g
sugarSpiżarnia12 g- oyster sauceSpiżarnia15 ml
- neutral oil (for brushing)Spiżarnia30 ml
na porcję
Wartości odżywcze
334kcal
- Węglowodany
- 4 g
- Białko
- 29 g
- Tłuszcz
- 23 g
krok po kroku
Przygotowanie
- Krok 1
Prepare the betel leaves
- Wash the betel leaves and pluck them from the stems, leaving a short segment of stem attached to each leaf.
- Sort the leaves by size and set the broken ones aside to be chopped.
- Krok 2
Marinate the beef
- In a bowl, combine the ground beef with the chopped broken betel leaves, diced onion, minced garlic, chicken bouillon, chopped lemongrass, fish sauce, pepper, sugar and oyster sauce.
- Mix well until everything is evenly incorporated, then let the mixture marinate.
- Krok 3
Wrap the rolls
- Place a leaf shiny (waxy) side facing outwards and add a small amount of beef mixture near the stem end.
- Roll it up tightly, then poke the stem into the roll to hold the whole thing together.
- Krok 4
Skewer and brush with oil
- Thread several rolls onto each skewer.
- Brush the rolls with oil on both sides.
- Krok 5
Grill
- Grill the skewers, turning as needed, until the beef is cooked through and the leaves are nice and crispy.
- Alternatively, pan fry them, though grilling gives the crispiest leaves.
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