Vietnamese Betel Leaves

Vietnamese Betel Leaves

The betel leaf in grown throughout South East Asia and comes from the vine of the pepper and kava families. It is commonly used for medicinal and mild stimulant properties. The betel leaf is widely used as a tobacco and the betel leaf also plays an important role in the Vietnamese culture. In Vietnamese there is a saying that "the betel begins the conversation", referring to the practice of people chewing betel in formal occasions or "to break the ice" in awkward situations.

Sourcing betel leaves in Sydney can be difficult. Try the Asian grocers in Chinatown and the Fiji markets in Newtown.

10 cloves garlic, peeled
½ cup olive oil
6 dried long red chillies, seeded

½ cup basmati rice, raw
1 x 5 cm (2 in) piece galangal, finely sliced

3 cm piece lemongrass, finely sliced

1 bunch coriander

3 kaffir lime leaves, julienned

2 tablespoons palm sugar, shaved
3 tablespoons fish sauce

4 tablespoons Chilli jam

Juice of 2 limes
1 whole smoked river trout, remove skin and flake meat

1 green mango, peeled and finely shredded
2 red eschallots, peeled and thinly sliced
20 betel leaves

Finely slice the cloves of garlic. Heat the oil in a wok or pan and shallow fry the garlic until lightly golden. Drain the garlic on absorbent paper. 

Heat remaining oil in wok, add the chillies and cook quickly until they change colour for 10–12 seconds. Remove and drain. Add raw rice to oil and cook, stirring continually until golden brown. Remove from wok and drain. Dry roast galangal and lemongrass in a pan until fragrant. Set aside to cool. 

 

 
Pound the garlic, galangal, rice, chillies, roots and stalks of the fresh coriander and kaffir lime leaves in a mortar and pestle to a fine paste.

In a small saucepan, place palm sugar, fish sauce, chilli jam and heat until sugar has dissolved. Let cool. Add lime juice.

To assemble, combine flaked trout, shredded mango, sliced eschallots and chopped coriander leaves. Add garlic chilli paste with palm sugar mixture, then gently fold together. Rinse betel leaves and let dry.

 

Place spoonful onto betel leaves, top with chopped fresh chilli (optional). Repeat with remaining  ingredients.