In a mixing bowl, combine the beef, lemon grass, spring onions, garlic, salt and pepper. Allow flavors to infuse for at least 15 minutes.
Meanwhile, pick the individual betel leaves and wash in cold water. Lay the leaves flat on a cloth to dry.
To form the rolls, lay a large betel leaf (or 2 smaller leaves), shiny side down, on a board with the stem of the leaf pointing towards you. Spoon approximately 1 tablespoon of the beef mixture onto the bottom edge of the leaf. Work it into a sausage
shape, then roll the leaf from bottom to top and place the seam flat on your bench to stop the leaf from unrolling. Repeat this process until you have used all of the beef. The mixture should make about 20 rolls.
Cook the parcels, seam down first, on a grill
hotplate over medium heat, turning to color all over, for about 5 minutes, or until done.
Place the cooked parcels on a bed of vermicelli noodles
, and then drizzle
with a tablespoon of nuoc mam dipping fish sauce and garnish
with fried red shallots
, peanuts and chilli.