Bo La Lot (Vietnamese Grilled Beef Wrapped in Betel Leaves)

Combine 300 g ground beef with 40 g minced shallot, 1 tablespoon minced garlic, 1.5 tablespoons fish sauce, 1 teaspoon sugar, and 0.5 teaspoon black pepper. Mix until the seasoning is evenly distributed through the meat.

Knead the beef mixture by hand or with a sturdy spatula for 8 to 10 minutes.

Stop when it turns sticky, clings lightly to the hand, and holds together as one cohesive mass.

Wash 20 la lot leaves and dry both sides completely with paper towels.

Set aside torn leaves, because they can leak filling during grilling, or use them only with a smaller amount of meat.

Place each leaf with the rough, matte side facing up and lay a narrow strip of beef near one end.

Roll tightly without leaving air pockets, then press the leaf tip into the meat to secure it.

Brush a pan or grill with 1 tablespoon cooking oil and preheat over medium-high heat.

Place the rolls seam side down first so the heat seals the leaf before the rolls are turned.

Grill for 4 to 6 minutes, turning often so the leaves do not burn and only the edges become lightly crisp.

Remove the rolls when the beef juices run clear and serve hot.