Betel leaf wrapped beef rolls with vermicelli noodles and nuoc mam cham sauce

INGREDIENTS

• 1 bunch betel leaves
• 400 g minced beef
• 2 lemongrass stalks (white parts only)
• 4 green onions (white parts only)
• 1 garlic clove
• 2 tsp salt
• 2 tsp ground white pepper

To serve

• 200 g rice vermicelli noodles
• nuoc mam cham dipping sauce*
• fried shallots**
• peanuts
• 2 bird’s eye chilies

METHOD

Finely chop the lemongrass, green onions and garlic. In a bowl combine them with the meat, salt and pepper. Cover the bowl and set aside for at least 15 minutes.

Meanwhile prepare the nuoc mam cham dipping sauce*, fried shallots** and roast the peanuts on a dry frying pan. Coarsly crush the peanuts. Slice the chilies. Prepare the vermicelli noodles according to the package instructions.

Clean the betel leaves and pat them dry with paper towels. Take 1 tbsp of the meat mixture and wrap in 1-2 betel leaves (shiny side outside). Fry the rolls on a grill or a grill pan for about 5 minutes, turning them a few times until a little charred.

Arrange the noodles on a few plates. Put a few rolls on top. Drizzle with the nuoc mam cham sauce. Sprinkle with the some shallots, roasted peanuts and chilies.

ADDITIONAL RECIPES

* Nuoc mam cham sauce

• 4 tbsp fish sauce
• 2½ tbsp sugar
• 2 tbsp white vinegar (5%) or lime juice
• 4 tbsp water
• 1 garlic clove, crushed
• 1 red Thai chili pepper, finely chopped

In a small bowl mix together the fish sauce, sugar, vinegar (or lime juice) and water. Stir until the sugar dissolves. Add the garlic and chili. Give it a good stir.

** Fried shallots

• 50 g Asian shallots
• 1 cups peanut oil

Cut the shallots into thin rings (1-2 mm). Pour in the oil to a small saucepan and heat it up to 135^oC. Add the shallots, reduce the heat to medium/low and fry until golden, stirring from time to time. The shallots should be ready after 10-15 min. Using a slotted spoon take the shallots out of the oil onto a paper towel.