Sundaland Recipes

Thịt Nai Cuốn Lá Lốt, also known as Venison Wrapped in Betel Leaf. This Vietnamese delight is a culinary masterpiece that combines the bold flavors of tender venison with the fragrant embrace of betel leaves. "Thịt Nai Cuốn Lá Lốt" starts with succulent pieces of venison, marinated in a harmonious blend of Vietnamese spices. These delectable morsels are then gently wrapped in fragrant betel leaves, whose distinct aroma infuses the meat during the cooking process. The betel leaves, with their glossy green hue, provide a delightful contrast to the rich tones of the venison.When you take a bite, you'll be greeted with a burst of flavors. The tender venison, perfectly cooked within its betel leaf cocoon, offers a velvety texture that melts in your mouth. The subtle bitterness of the betel leaves melds harmoniously with the rich, earthy essence of the venison, creating a delectable balance that is truly unforgettable. 

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By:Sundaland Recipes Team
Author:

Prep Time:15 Minutes
Cook Time:01 Hour
Suitable:Halal
Category:Meal
Origin:Vietnam
Serving:4 Person
Tags:Savory, Harmonic, Contrast

Nutrifacts:240 calories
  25 grams fat

Rating:4.3 

To enhance the experience, "Thịt Nai Cuốn Lá Lốt" is often accompanied by a medley of fresh herbs, such as mint, cilantro, and Thai basil. These vibrant herbs add a refreshing element that complements the savory venison and elevates the overall flavor profile. 

Ingredients:

• 500 grams of tender venison, thinly sliced into bite-sized pieces
• 20-24 fresh betel leaves
• 3 cloves of garlic, minced
• 1 shallot, finely chopped
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey or brown sugar
• 1 tablespoon vegetable oil
• Fresh herbs (mint, cilantro, Thai basil) for garnish
  

Instructions:

1. In a bowl, prepare the marinade by combining minced garlic, chopped shallot, fish sauce, soy sauce, oyster sauce, honey (or brown sugar), and vegetable oil. Mix well to create a flavorful marinade.
2. Place the thinly sliced venison into the marinade, ensuring each piece is coated evenly. Allow the venison to marinate for at least 30 minutes to allow the flavors to infuse.
3. While the venison is marinating, prepare the betel leaves. Rinse them thoroughly and pat them dry using a kitchen towel or paper towels.
4. Preheat your grill to medium-high heat, ensuring the grates are clean and well-oiled to prevent sticking.
5. Take a betel leaf and place a piece of marinated venison onto the center. Fold the leaf over the meat, tucking in the sides to create a neat parcel. Repeat this process until all the venison is wrapped in betel leaves.
6. Carefully place the wrapped parcels onto the preheated grill, ensuring they are not overcrowded. Grill the parcels for approximately 2-3 minutes per side or until the venison is cooked to your desired level of doneness.
7. Once the venison is cooked, remove the parcels from the grill and arrange them on a serving platter. Garnish with fresh herbs, such as mint, cilantro, or Thai basil, for added freshness and aroma.
8. Thịt Nai Cuốn Lá Lốt is traditionally served as part of a larger Vietnamese meal, accompanied by rice noodles, fresh herbs, rice paper, and various dipping sauces like nuoc cham or peanut sauce. Diners can assemble their own rolls by wrapping the grilled venison parcels in rice paper along with herbs and noodles.