Beef in betel leaf


6 bamboo skewers, soaked in cold water for 30 minutes
250 g beef fillet, minced
80 g pork fat, minced
30 g peanuts, roasted and chopped
1 lemongrass stalk, finely chopped
¾ tsp sugar
1 tsp fish sauce
1/3 tsp Chinese five spice
1/3 tsp sesame oil
18 betel nut leaves
Vegetable oil for grilling
Accompaniments
300g rice vermicelli
1 butter lettuce, separated into cups
1 cup of coriander leaves
1 cup of mint leaves
1 cup of Thai basil
30 g peanuts, roasted and chopped


Combine beef, pork fat, peanuts, lemongrass, sugar, fish sauce, Chinese five-spice and sesame oil in a bowl and mix thoroughly.
Prepare betel leaves by removing any tough stems and wiping with a damp cloth. Use only whole leaves without tears. Place the betel leaves, smooth side down, on the bench with the point of the leaf furthest away. Divide the beef mixture equally between the leaves. The mixture should sit just below the centre of the leaf. Roll the leaf taking care to fold in the sides. Thread three rolled betel nut leaves onto a skewer. Brush the beef skewers with oil and char-grill on both sides.
Arrange the vermicelli, lettuce cups, herbs and beef in betel leaves on a communal platter and scatter with extra peanuts. Serve with a dipping sauce.

This recipe from Hanoi Cooking Centre