Bò Nướng Lá Lốt with Mushroom and Tofu
60% chuẩn vị · Vietnamese Fusion
A creative twist incorporating earthy mushrooms and savory tofu alongside the traditional beef, all wrapped in betel leaves. This variation adds texture and depth, making it a more substantial and interesting dish.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Ground beef300g
- Firm tofu, crumbled150g
- Shiitake mushrooms, finely chopped100g
- Betel leaves (lá lốt)30-40 leaves
- Shallots, minced1 tablespoon
- Garlic, minced1 teaspoon
- Fish sauce1.5 tablespoons
- Sugar1/2 teaspoon
- Black pepper1/4 teaspoon
- Salt1/4 teaspoon
- Vegetable oil1 tablespoon
Các bước
- 1
Wash and pat dry the betel leaves. Trim the tough stems.
- 2
In a bowl, combine ground beef, crumbled tofu, chopped shiitake mushrooms, minced shallots, garlic, fish sauce, sugar, salt, and black pepper. Mix thoroughly.
- 3
Place about 1-2 tablespoons of the mixture onto the center of each betel leaf. Fold the sides and roll tightly to form cylinders.
- 4
Heat vegetable oil in a non-stick pan or on a grill over medium-high heat.
- 5
Grill or pan-fry the rolls for about 6-8 minutes per side, until the beef is cooked through and the leaves are slightly charred.
- 6
Serve hot, garnished with fresh cilantro.
