Grilled beef wrapped in wild betel leaf

 

The Aroma of Wild Betel Leaf

 

Although its raw form lacks a strong fragrance, wild betel leaf imparts a delightful herbaceous and slightly peppery aroma to the beef. Native to Southeast Asia and cultivated for thousands of years, this herb is rich in antioxidants and is widely recognized for its medicinal properties. Wild betel leaf plays a significant role in Vietnamese cuisine and culture as well.

The dish is typically served with bun (vermicelli noodles), wrapped in lettuce leaves with rice paper, or presented on its own as an appetizer. While it is already delicious on its own, many enjoy dipping it into the classic Vietnamese nuoc cham sauce. The accompanying plate of fresh vegetables is also noteworthy, showcasing a diverse array of flavors and textures. 

 

A Dish for Afternoon Gatherings

 

Grilled beef wrapped in wild betel leaf is the ideal choice for leisurely afternoon gatherings among friends or casual pre-dinner drinks. As a grilled dish, it is often enjoyed outdoors, particularly on the streets. Its popularity surges during cooler or rainy days, when the comforting aroma and sounds of grilling beckon people to stop and savor the experience. This inviting atmosphere, characterized by laughter and the enticing smell of grilling meat, creates a perfect backdrop for conversations and camaraderie.

 

Recipe for 6 People

 

1 lb of ground beef (or you can also use a mixture, such as 1/2 beef and pork or 1/2 beef and chicken)
1/2 tablespoon of finely minced garlic
1/2 tablespoon of finely minced shallots
1 tablespoon of curry powder
2 tablespoons of chopped lemongrass
2 teaspoons of fish sauce
Sugar, salt, and scallion oil to taste
1 teaspoon of cracked pepper
1 package of fresh or frozen betel leaves
Roasted peanuts, coarsely chopped

 

 

To prepare, combine the ground meat with garlic, shallots, lemongrass, curry powder, fish sauce, sugar, pepper, and salt. Detach the betel leaves from their stems and roll each leaf with the meat mixture inside, ensuring the glossy side of the leaf faces down. Grill the rolls over small charcoal ovens until cooked. Top with crushed roasted peanuts and scallion oil, and serve immediately, either on their own or alongside vermicelli noodles.