VIETNAMESE BEEF GRILLED IN GRAPE LEAVES: BO LA LOT
Because la lot leaves are very hard to find in the West, this recipe is usually made using grape leaves, which make an excellent substitute. Grape leaves are widely available in supermarkets and middle-eastern specialty shops. This dish is often part of the "Beef Seven Ways" ritual in Vietnamese cooking.
Provided by Corinne Trang
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Mix together the beef, shallot, garlic, lemongrass, sugar and fish sauce in a bowl.
- If using grape leaves, rinse, drain and pat them dry. Put about 2 teaspoons of filling in the center, slightly closer to the wider end. Fold the wide end over the filling, fold in the sides, and then roll up carefully, making sure the filling is completely and tightly enclosed. Repeat the process with the remaining leaves and beef mixture.
- Depending on length of skewers, slide 3 to 5 beef rolls crosswise onto each skewer. Grill over a barbecue (make sure flames have subsided and coals are red, with white ashes) or on a well-oiled grill pan over medium-high heat, about 2 minutes per side. Serve with Nuoc Cham sauce for dipping.
- Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl, until the sugar is completely dissolved. Add the garlic, chile, and shallot if using, and let stand for 30 minutes before serving.
THIT BO CUON LA LUOP (VIETNAMESE BEEF IN GRAPE LEAVES)
These have a great char-grilled flavor and are perfect for summertime and outdoor cooking. A perfect accompaniment would be Cambodian grilled corn (see recipe on Zaar).
Provided by PalatablePastime
Categories Lunch/Snacks
Time 37m
Yield 25 rolls
Number Of Ingredients 17
Steps:
- Rinse grape leaves in hot water; drain.
- Mix beef with garlic, 2 tsp nuoc mam, ginger root, cilantro, 1/2 tsp sugar, dash black pepper, and green onion.
- Place generous tablespoonful on grape leaf, and roll envelope-style.
- For sauce, mix together 4 tbsp fish sauce, 1/2 cup water, 2 tbsp vinegar, 2 tsp sugar, the red pepper, and the 2 cloves of minced garlic.
- Stir in 3 tbsp shredded ginger and 2 tbsp shredded carrots to the sauce.
- Place on skewers and grill (If using wooden skewers, soak in water for 20-30 minutes before using), or broil, 6" from heat for 10-12 minutes.
- Serve rolls with dipping sauce.
Nutrition Facts : Calories 40.2, Fat 1.9, SaturatedFat 0.8, Cholesterol 11.8, Sodium 386.6, Carbohydrate 1.6, Fiber 0.1, Sugar 0.6, Protein 4.1
GRILLED BEEF WRAPPED IN SESAME LEAVES (BO LA LOT)
Grilled or sautéed, these Vietnamese ground beef-stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.
Provided by Nguyen Tran
Categories HarperCollins Grill Appetizer Hors D'Oeuvre Beef Shallot Garlic Lemongrass Ground Beef
Yield 2-4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of lightly salted water to boil over high heat. In a bowl large enough to soak sesame leaves, prepare an ice water bath.
- Once the water is boiling, boil leaves for 5 seconds, then remove and immediately submerge in ice water bath. Remove leaves, shake off excess water, pat each leaf dry, then drip dry on a bed of paper towels. Because you're going to use the leaves to wrap the beef, make sure to keep them as whole as possible.
- Heat wok/pan with a dash of cooking oil over medium-high heat. Sauté shallots for 3 minutes, or until they become translucent. Remove pan from heat, and immediately stir in garlic and lemongrass. Set aside and let cool to room temperature.
- In the meantime, combine beef, fish sauce, five-spice powder, palm sugar, and turmeric in bowl. Add cooled-down sautéed aromatics (shallots, garlic, lemongrass) and mix.
- One by one, lay out blanched sesame leaves, shiny-side up, with the top of the leaf pointing away from you. Drop a tablespoon of meat in the lower middle end of the leaf and form a small log widthwise across the stem, then fold in the sides and slowly roll up until closed. Lay flat on a tray and repeat until you're out of beef or sesame leaves, whichever comes first.
- Next, skewer as many "logs" with two skewers (or toothpicks), keeping about 1 inch between the parallel skewers. Brush wrapped logs o' beef with oil. Repeat until all wrapped beef is skewered and oil-brushed.
- If you have a grill, place directly on a rack over a medium-high flame. Cook for 3 minutes per side, or until the leaves are slightly charred.
- If you don't have a grill, sauté in a pan over medium-high heat with some cooking oil. Make sure the pan is hot before adding the skewers-and keep the skewers in place, or the leaves will unravel as they cook.
- Stack skewers on top of one another in a crisscross pattern. Garnish with sesame seeds and red bell peppers, and serve with a side of pickles to balance out the flavors.
BO NUONG LA LOT (VIETNAMESE BEEF ROLLS IN LEAVES)
Make and share this Bo Nuong La Lot (Vietnamese Beef Rolls in Leaves) recipe from Food.com.
Provided by Member 610488
Categories Meat
Time 26m
Yield 24 bundles
Number Of Ingredients 18
Steps:
- Combine ingredients and let sit in refrigerator for 2 hours.
- Roll in the grape leaves - Place the leaf on a flat surface with the underside facing up and the stem towards you. (You can tell if the leaf is on the right side by checking for raised veins.) Using a sharp knife, trim the stem (if still on the leaf) and discard. Some commercial grape leaves have the stems already trimmed. Place a spoonful of filling on the bottom center section of the leaf. Carefully fold the lower right section of the leaf over the filling towards the center. Fold the lower left section of the leaf up over the filling toward the center. Carefully fold the left section of the leaf in toward the center then the right section. Begin to roll the leaf up toward the center top point, keeping the filling pressed in a tight log. This is the trickiest part because you can tear the leaf if you press too hard. Once you pass this step you are home free. Keep rolling up toward the top until you have used up the remaining leaf. Use a toothpick straight through the grape leaf to hold leaf closed.
- Brush lightly with peanut oil and grill for 5-6 minutes over medium heat. Serve with dipping sauce.
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