Beef wok-tossed with betel leaves (Bò xào lá lôt) from The Songs of Sapa: Stories and Recipes from Vietnam by Luke Nguyen

Delys77 on November 08, 2011

I must admit I tweaked this recipe a bit as I couldn't find betel. I used about 4 oz of Thai basil which is significantly less than the betel because the basil is more pungent. It was a great combo yielding great stir fry flavour. Unless you hve several other dishes this really just serves two but be careful about doubling though since your beef may boiled steam if it is too crowded. I would also suggest increasing the amount of sauce, but majored sure you retain the same alance as it is a nice little sauce.