Betel (lá lốt) leaves — whole for wrapping, plus broken ones chopped for the marinade
1/2 onion, diced
3 cloves garlic, minced
1 tbsp chicken bouillon
2–3 tbsp lemongrass, chopped
1 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp sugar
Pepper
Oil, for brushing
Metal or bamboo skewers
Directions
Marinate the ground beef with the chopped betel leaves, diced onion, garlic, chicken bouillon, lemongrass, fish sauce, oyster sauce, sugar and pepper.
Wash and pluck the whole betel leaves, leaving a short segment of stem to hold the roll.
With the shiny (waxy) side facing outward, roll a portion of the beef mix up tightly in a leaf, then stick the stem into the roll to secure it.
Thread several rolls onto a skewer and brush both sides with oil.
Grill (or pan-fry) until the beef is cooked and the leaves are nicely crisp.
NOTE: Bò lá lốt is grilled beef wrapped in heart-shaped lá lốt (betel) leaves — look for them in the leaf/herb section of an Asian grocery (one store labeled them "pocket leaves"). Tuck the leaf stem into the roll to hold it together. From anguswannnn on Instagram.
