INGREDIENTS………………………………..
| • Beef tenderloin | 300 g |
|---|---|
| • Lean pork | 300 g |
| • Betel leaves | 40 |
| • Rice vermicelli | 500 g |
| • Rice paper | 30 pieces |
| • Herbs | 200g |
| • Shallots | 3 |
| • Sesame oil | 2 tbsp |
| • Salt, sugar, seasoning | enough |
| • Cooking oil | 2 tbsp |
DIPPING SAUCE………………………………
| • Peanut butter | 5 tbsp |
|---|---|
| • Chopped ginger | 1 tbsp |
| • Brown sugar | 3 tbsp |
| • Chili sauce | 2 tbsp |
| • Lime juice | 2 tbsp |
| • Garlic | 1 clove |
| • Water | 2 tbsp |
| • Water | 2 tbsp |
Mix peanut butter, chopped ginger, lime
juice, brown sugar, garlic, chilli and water
together in a blender. Add crushed roasted peanuts on the top before serving.
Clean beef and pork.
Lay a betel leaf flat on a
plate. Place a spoonful of
the marinated beef and pork
mixture on top of the leaf.
Roll the leaf up to a form small
parcel.
Mince beef and pork fnely, add
chopped shallots, sesame oil,
salt, sugar, seasoning.
Grill the parcels over charcoal
for 20’.
You can also grill them in the
oven at 2500C for 5’. Then
brush the parcels with some oil
and grill for an additional 10’.
Roll grilled beef in rice paper,
adding rice noodles and herbs,
and then dip in the sauce
before eating.
