Grilled Beef in Betel Leaves with Fresh Herbs
Seasoned ground beef grilled in betel leaves, served with rice vermicelli, fresh herbs, and a tangy dipping sauce. A Vietnamese street-food classic made weeknight-easy in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 28g
Ingredients
- ½ lb ground beef
- 12 leaves betel leaves (or grape leaves)
- 3 tbsp fish sauce
- 2 whole lime
- 2 cloves garlic, minced
- 4 oz rice vermicelli noodles, dried
- 2 cups fresh lettuce, herbs (mint, cilantro, basil), and shredded vegetables
Instructions
- 1
Mix ground beef with 1 tbsp fish sauce and minced garlic until just combined.
- 2
Divide beef into 12 portions. Wrap each in a betel leaf, pressing gently to seal.
- 3
Heat a grill pan or skillet over medium-high until it shimmers, about 1 minute.
- 4
Grill beef bundles 2 minutes per side until cooked through and lightly charred.
- 5
While beef cooks, boil rice vermicelli in salted water until tender, about 5 minutes, then drain.
- 6
Whisk remaining 2 tbsp fish sauce with juice from both limes to make dipping sauce.
- 7
Serve beef bundles over noodles with lettuce, herbs, vegetables, and fish sauce on the side.
Tools you’ll need
- grill pan or 12-inch skillet
- small bowl for mixing
- medium pot for boiling noodles
- small bowl for dipping sauce
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