Vietnamese Beef Grilled In Grape Leaves - {Bo La Lot}

By á-174942

Ingredients

• 12 ounces ground beef
• 1 shallot peeled, sliced thin
• 1 large garlic clove peeled and minced
• 2 tablespoons minced lemongrass from the white bulb
• 2 teaspoons sugar
• 1 tablespoon fish sauce (nuoc mam)
• 24 la lot leaves or small grape leaves
• Bamboo skewers soaked in water
• for 20 minutes and drained
• Nuoc Cham (Dipping Sauce)

Preparation

Step 1

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.

This recipe yields 4 to 6 servings.