The Vietnamese Beef Betel Rolls are the kind of dish that is capable of transporting you straight to the bustling streets of Vietnam, where the aroma of sizzling betel leaves fills the air. For a long time, I remember missing these rolls when the betel leaves weren't readily available in the UK. I even tried using vine leaves as a substitute - while delicious, they just couldn't replicate the distinctive fragrance of betel leaves when grilled or fried.
Thankfully, times have changed, and now you can easily find betel leaves in Asian or Vietnamese supermarkets, or even on Amazon. They're often refrigerated, so if you can't spot them in the vegetable section, check the cooler. You might also see them labelled as Piper Lolot leaves.
To make authentic Vietnamese beef betel rolls, here's what you'll need:
These are the star of the dish. While vine leaves can work as a backup, they won't deliver that same unmistakable aroma.
Beef is the primary filling, but it can turn out a bit dry on its own. Adding a touch of high-fat pork mince creates a juicier, more balanced filling.
The secret to flavourful rolls lies in finely chopped lemongrass, onion, and garlic, seasoned with fish sauce, ground pepper, and a drizzle of olive oil. A tip: chop up the smallest betel leaves in the bunch and mix them into the filling for an extra burst of fragrance.
Top the rolls with a sprinkle of broken roasted peanuts for texture and a nutty contrast.
Making these rolls might seem fiddly at first, but it's straightforward once you get the hang of it:
Rinse the betel leaves thoroughly and pat them dry.
Combine the beef, pork, aromatics, and seasonings in a bowl. Using your hands (with gloves ) ensures everything is evenly mixed. Marinate for the filling for about half an hour.
Place a leaf on a flat surface, vein-side up. The pointy end should face away from you. Add a generous teaspoon of filling near the edge closest to you, roll the edge over the filling, tuck in the sides, and roll to the end. Secure the rolls with skewers.
You can either pan-fry or air-fry or grill the rolls. I opt for air-frying as it's quick and uses less oil. Set your air fryer to 200°C, brush the rolls with some olive oil before cooking them for 5 minutes on one side, then flip them and cook for another 2-3 minutes. Cooking times may vary, so keep an eye on them.
A good dipping sauce (nuoc cham) elevates these rolls to another level. The formula is simple:
These rolls are best enjoyed fresh off the grill or fryer, served with rice or noodles, and garnished with roasted peanuts.
So, next time you're craving a taste of Vietnam, give these beef betel rolls a try. They're a little bit of effort but well worth it for the rich, smoky flavours and the joy of sharing something truly special.
Check out my other recipes that pair perfectly with rice!
A fragrant Vietnamese classic, these beef betel rolls combine juicy, marinated beef and pork mince wrapped in aromatic betel leaves. Grilled or fried, they are smoky, crispy, and perfect with rice, noodles and a tangy dipping sauce.
