Beef wrapped in pepper leaves

4 servings
20 min
20 min
Very Easy
This is a delicious Vietnamese appetizer. It is part of a popular dish known as Beef in Seven Ways, featuring multiple beef courses.


Number of serving: 4
4 tablespoons Vegetable Oil

1 1/2 teaspoons Minced Garlic

1/2 Yellow Onion, chopped (about 2/3 cup)

2 tablespoons Finely Chopped Lemongrass

3 tablespoons Chopped Roasted Peanuts

1 teaspoon Ground Turmeric

2 teaspoon Sugar

2 teaspoon Fish Sauce

1/4 teaspoon Sea Salt

1/2 lb Coarsely Chopped Ground Beef

30 Large Pepper Leaves (Betel leaves)

4 (6 - 8 inch) Bamboo Skewers


  • Heat 2 tablespoons of the oil in a pan over moderate heat. Add the garlic and onion and stir until softened, about 2 minutes.
  • Transfer to a bowl. Add the lemongrass, peanuts, turmeric, sugar, fish sauce, salt and ground beef. Mix with a fork until well blended and sticky, about 2 to 3 minutes. Set aside for 30 minutes.
  • To make the rolls, place 1 heaping Tbsp of the meat mixture in the center of a pepper leaf. Using your fingers, shape the meat into a cylinder about 2 inches long and 3/4 inch wide.
  • Wrap the leaf around the meat but leave the sides open. When done, place the roll seam side down. make the remaining rolls in the same way.
  • Thread 5 rolls onto each bamboo skewer, positioning the rolls so they touch one another at the seams. Set aside until ready to cook. Heat the remaining 2 tablespoons oil in a large nonstick frying pan over a low heat.
  • Add the beef rolls and cook until the meat is done, about 5 to 7 minutes total. Do not overcrowd the pan. Reduce the heat as necessary to keep the leaves from charring.
  • Transfer the skewers to a platter. Remove the skewers and serve the rolls with salad and Vietnamese Dipping Sauce.


Beef Wrapped In Pepper Leaves, photo 1Beef Wrapped In Pepper Leaves, photo 2Beef Wrapped In Pepper Leaves, photo 3


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