Grilled meat in ‘betel’-leaf packets

Grilled meat in ‘betel’-leaf packets

Thit nuong la lot

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From
South East Asian Food

Ingredients

Quantity Ingredient
350g lean minced beef
150g minced shoulder pork
4 shallots
or 1 small brown onion, finely chopped
3 garlic cloves, smashed and chopped
1 1/2 tablespoons fish sauce
1 1/2-2 teaspoons sugar, or more to taste
salt, to taste
1/8 teaspoon freshly ground white pepper
2 bunches betel leaves
2 tablespoons oil

Method

  1. Mix the beef and the pork together. Mix well with shallots, garlic, fish sauce, sugar, salt and pepper. Cut the ‘betel’ leaves off their stems cleanly and wash them then dry them well. Lie a leaf flat, put a spoonful of meat mixture on it, form the meat into a roll as if you were rolling a fat cigarette, but turn the edges of the leaf in and roll the whole thing into thumb-sized rolls. Brush oil over the rolls, put them in a flat fish grill and place over a low charcoal fire (or alternatively put them under a low griller). Turn before the leaves become black. Cook the other side and serve with Nuoc cham (Basic dipping sauce) or Nuoc cham voi mam nem (Anchovy dipping sauce).
  2. If you cannot get ‘betel’ leaves try using the leaves of young Chinese white cabbage (bok choy) as a substitute or young silverbeet (chard).
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