Ingredients

For the meat:

• 1.2 lb ground beef

• 1.5 tbsp lemongrass (minced)

• 4 cloves garlic (minced)

• 1/2 tbsp sugar

• 1/3 tbsp MSG

• 1/2 tbsp salt

• 1/2 tbsp five spice powder

• 1/8 white onion (minced)

• 1 tbsp chicken powder

• Black pepper

• 0.3 lb betel leaves

• Woven vermicelli (Banh Hoi)

• Nuoc Mam dip

• Fresh lettuce and veggies

• Crushed peanuts

• Fried shallots

• Scallion oil

Instructions:

1. In a bowl, marinate your beef with all the ingredients listed under “for the meat”. Mix until well combined and set aside.

2. Wash and pat dry your betel leaves.

3. To roll, lay individual betel leaves (or multiple if they are small) with matte side facing up. Add 1 teaspoon of the meat mixture and roll.

4. Skewer 6-7 meat rolls so they help hold each other in place. Repeat until all the leaves and meat are out.

5. Lay the skewers on a foiled baking sheet (lightly spray foil with cooking spray to prevent sticking). Cook on broil in the oven 10-12 minutes or until the meat is fully cooked. I placed mine on the 3rd row from the top of the oven so it won’t burn the leaves.

6. Once cooked, top the meat rolls with crushed peanuts, fried shallots, and scallion oil.

7. Serve with woven vermicelli noodles, fresh veggies and herbs, and a side of the sweet Vietnamese fish sauce dip.