Betel leaves and Vietnamese mint can be found in Asian fruit and vegetable stores as well as in some greengrocers. If unavailable, use blanched Chinese cabbage leaves instead of the betel leaves and normal mint to replace the Vietnamese mint.
ingredients
makes about 45
1 medium leek, trimmed
1/2 pound lean beef mince
1 Lebanese cucumber, finely chopped
1/2 red onion, finely chopped
5 - 6 fresh Vietnamese mint leaves, finely chopped
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons desiccated coconut, toasted
1 pound cha plu (betel leaves)
1 cup sweet chilli sauce, for dipping
method
1. Cut the leek in half lengthways, wash thoroughly and discard the outer layers and any hard core. Put the leek in a bowl, pour boiling water over it and soak for 5 minutes, or until softened. Drain well and set aside.
2. Heat 1 tablespoon of oil in a skillet and cook the beef mince, breaking up any lumps with the back of a fork, for 5—8 minutes, until cooked through and browned. Remove from the heat and cool slightly.
3. Combine the mince with the cucumber, onion, mint, lime juice, fish sauce and coconut. Toss well and set aside.
4. Cut the base off the leek and cut the leek lengthways into thin strips about 5 mm (1/4 inch) wide. Trim the required amount of betel leaves (larger ones are better for making into parcels), wash and dry well.
5. Place 1 teaspoon of mixture in the centre of each leaf and fold in the sides to form a parcel, or draw up the sides to form a pouch. Carefully tie with pieces of leek. Repeat with all the leaves. Arrange on a platter with sweet chilli sauce to dip and serve immediately.
