Beef and Lemon Grass Wrapped In Betel Leaf: Bo La Lot

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14 ounces minced beef

2 lemon grass stems, white part only, finely chopped

4 spring onions, white part only, finely chopped

1 clove garlic, finely chopped

2 teaspoons salt

2 teaspoons finely ground white pepper

1 bunch betel leaves

7 ounces cooked rice vermicelli noodles

2 tablespoons Nouc Mam Cham Dipping Fish Sauce, recipe follows

1 teaspoon fried red Asian shallot

1 teaspoon crushed roasted peanuts

2 red chillis, sliced

Nouc Mam Cham Dipping Fish Sauce

3 tablespoons fish sauce

3 tablespoons rice vinegar

2 tablespoons sugar

2 garlic cloves, chopped

1 bird's eye chilli, thinly sliced

2 tablespoons lime juice