This is a super famous street-food dish in Vietnam which has always been my most favourite one since I was a child. When you come to visit Vietnam, you can see many hawkers on the street having seriously delicious rolls on the small charcoal. These rolls are often served with sweet and sour fish sauce or chilli sauce as a starter.

To make these little amazing green rolls, you need to have:

1. Betel leaves (can buy at Chinatown or Vietnamese supermarkets).
2. 300gr mince beef (I choose the 5% fat one).
3. 1 spoon of chopped lemongrass.
4. 1 tea spoon of mince chopped shallot and  1 tea spoon of chopped garlic.
5. 2 spoon fish sauce, 1 spoon of olive oil (sometimes I use sesame oil instead), 1 spoon sugar and 1 tea spoon of black pepper.

You should put beef into a bowl with lemongrass, shallot, garlic, fish sauce, olive oil, sugar and black pepper, then mix all ingredients together.

Cover with clingfilm, and pop into the fridge in 20-30 mins or until you’re ready for it.

How to make a perfect roll:

Take 1 big leaf (or 2 small leaves) on the plate and put some beef on the less green side, then roll it.

The best way is grilling rolls on charcoal. If you don’t have charcoal, gas grill or oven can be used instead. In this time, I use gas grill to cook them for 15 mins. The rolls should be turned over.

The perfect rolls should be dark green outside and juicy inside. What a tasty starter dish! or You can add some vermicelli, lectures, cucumber and herbs for a perfect beef in betel bowl which can become your main course.