Grilled Beef with Wild Betle Leaves


1 lb Ground beef (or beef and pork mixture)
2 Cloves garlic, minced
½ Cup chopped yellow onion
½ Teaspoon fish sauce
1 Tablespoon soy sauce
½ Teaspoon salt
1 Tablespoon palm sugar, or light brown sugar
½ Teaspoon five spice powder
1 Tablespoon sesame or peanut oil
1 tsp. black pepper
2 Dozen large wild betel leaves or grape leaves

Sweet Fish Sauce (optional):
¼ Cup hot water
¼ Cup sugar
1/3 Cup fresh lime juice, approx 2 lime (fresh only)
1/3 Cup fish sauce
3 Chopped hot chili pepper or to your taste (option)
1/3 Cup roasted peanut, crushed (option)


In a large bowl, mix ground meat with garlic, onion, fish sauce, soy sauce, salt, sugar, five spice
powder, oil and black pepper. Mix well and set it aside. Clean each wild betel leaf thoroughly
then let it soak in cold water, so that when you grill it will prevents rapid burn to the leaves.
Place a wild betel leaf on a cutting board and put some marinated meat on the larger top part
of the leaf. Roll the leaf over the meat like egg roll, but don’t have to folds both sides of leaf,
continue till done. Cook beef rolls on hot grill till it golden brown or to your liking. Serve hot
with sweet fish sauce

Sweet Fish Sauce (optional):
In a small bowl, mix hot water with sugar until sugar dissolved. Add lime juice, fish sauce and
hot chili pepper together, mix well and set aside to cool. Top with crushed roasted peanuts
before serving.


Notes and Instructions

“Sach ko wit slirt s’phu ang”
NOTE: Wild betel leaves may be substituted with grape leaves.