Bo La Lot

1: In a bowl, marinate your beef with all the ingredients listed under 'for the meat'. Mix until well combined and set aside.

2: Wash and pat dry your betel leaves.

3: To roll, lay individual betel leaves (or multiple if they are small) with matte side facing up. Add 1 teaspoon of the meat mixture and roll.

4: Skewer 6-7 meat rolls so they help hold each other in place. Repeat until all the leaves and meat are out.

5: Lay the skewers on a foiled baking sheet (lightly spray foil to prevent sticking). Cook on broil in the oven for 10-12 minutes or until the meat is fully cooked.

6: Once cooked, top the meat rolls with crushed peanuts, fried shallots, and scallion oil.

7: Serve with woven vermicelli noodles, fresh veggies and herbs, and a side of the sweet Vietnamese fish sauce dip.