Grilled beef wrapped in betel leaf


500g minced/sliced beef

100g minced speck/pork

pepper, salt, sugar, chicken stock, 1tsp each

minced garlic and shallot, 1 tbsp each

3 tbsp minced lemongrass

1 tbsp soy sauce/ fish sauce

Optional: 1 tsp five spice, 3 tbsp crushed roasted peanuts

1 bunch betel leaves ( 30-35 pcs)

Fresh Asian herbs ( mint, perilla, etc.), lettuce

Fluffy rice vermicelli ( bún or bánh hỏi)

Dipping sauce: anchovy fish sauce (mam nem) or light dipping fish sauce (nuoc cham)


 Mix beef and speck/ pork. Marinate with pepper, salt, sugar, chicken stock, garlic, shallot, lemongrass, five spice powder and peanuts. Set aside for 30 mins

Detach betel leaves from their stem, rinse each leaf gently and individually and pat dry.

To roll, place the leaf on a flat surface with shiny darker side facing down and stem pointing out. Place 1 tablespoon full of meat near the tip of the leaf and shape nicely. Roll over and stop when you nearly reach the stem. Punch a tiny hole with a skewer/ toothpick in the middle of the roll. Then insert the stem into the whole to secure.

You can insert a few beef rolls into the skewer and grill on charcoal or in the oven at 180°C/375°C for 15-20 mins. Remember to brush the rolls with cooking oil before and during the grilling to avoid them drying out.

You can also fry them in a pan with some vegetable oil for 2-3 minutes each side on medium

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