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The ingredients needed to cook Bò lá lốt (Meat wrapped in betel leaf):
- Provide Meats
- Take 500 g ground beef
- Prepare 100 g ground pork (fatty is OK)
- Prepare Optional: Substitute with 600g ground meat substitute, like Beyond Beef
- You need Seasonings
- Get 1 shallot, minced
- Use 3 tbsp lemongrass, minced and pounded
- Prepare 1 tbsp minced garlic
- Prepare 3 tbsp crushed roasted peanuts
- Get 4 tsp soy sauce (Maggi seasoning) or 1 tbsp fish sauce
- Provide 1 tsp salt
- Get 1 tsp five spice powder
- Prepare 1 tsp sugar
- Take 1 tsp mushroom powder (chicken bouillon could work)
- Take Optional: 1/2 tbsp Vietnamese spiced liquor (rượu mai quế lộ)
- Provide Garnish
- You need Crushed roasted peanuts
- Prepare Scallions sautéed in a bit of oil (or nuked in the microwave)
- Provide Mixed fish sauce or vegan substitute
Steps to make Bò lá lốt (Meat wrapped in betel leaf):
- Mix your meat with seasonings thoroughly, and then roll approximately 3-4 teaspoons of the mixture in each betel leaf.
- In a preheated air-fryer, cook in small batches at 375 degrees Fahrenheit for 8 minutes or until meat mixture is cooked. Be sure to coat the leaves in a thin layer of oil, if you did not roll them tightly enough. Five minute usually works for vegan mixtures.
- In an oven preheated to 375, baking them on a rack (or skewered on a stick), you may need 10 minutes.
- On a pan on medium heat with a bit of vegetable or canola oil, you can pan fry them to completion as well. The picture of the end-result has half of the rolls pan-fried, and the other half in an air-fryer.
Eating good food is key to cooking good food, so I have been looking for the. Fragrantly seasoned grilled rolls of beef wrapped up in wild betel leaf (lá lốt) are a favorite Vietnamese snack that's great with cold beer or white wine. The length of the sausage doesn't need to span the full width of the leaf because. To assemble the rolls, place the betel leaves, shiny side-down on a work surface. Working one at a time, place a small spoonful of the meat mixture on the betel leaf and roll up to enclose the meat.
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