Bo Nuong La Lot Vietnamese Beef Rolls In Leaves Food

BO NUONG LA LOT (VIETNAMESE BEEF ROLLS IN LEAVES)

Bo Nuong La Lot (Vietnamese Beef Rolls in Leaves) image

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

Ingredients

1 lb ground beef
24 pickled grape leaves (in brine)
3 tablespoons ketchup
2 tablespoons cornstarch
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon fresh ground black pepper
2 tablespoons soy sauce
2 tablespoons garlic, minced
1 tablespoon chili paste
3 tablespoons rice wine
1 tablespoon ginger, grated
1 tablespoon garlic, minced
2 tablespoons toasted peanuts, ground
4 tablespoons fish sauce
1 tablespoon fresh red chile, minced
2 tablespoons lime juice
3 tablespoons sugar, mixed with 2 tbsp boiling water

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.

VIETNAMESE BEEF GRILLED IN GRAPE LEAVES: BO LA LOT

Vietnamese Beef Grilled in Grape Leaves: Bo la Lot image

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

Ingredients

12 ounces ground beef
1 shallot, peeled and thinly sliced
1 large clove garlic, peeled and minced
2 tablespoons minced lemongrass from the white bulb
2 teaspoons sugar
1 tablespoon fish sauce
24 la lot leaves or small grape leaves
Bamboo skewers, soaked in water for 20 minutes and drained
Nuoc Cham, dipping sauce
5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice (about 3 limes or 2 lemons)
1 large clove garlic, crushed, peeled and sliced or minced
1 or more bird's eye or Thai chiles, seeded and sliced or minced
1 shallot, peeled, thinly sliced, rinsed, and drained (optional)

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)

Thit Bo Cuon La Luop (Vietnamese Beef in Grape Leaves) image

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

Ingredients

1 lb lean ground beef
4 cloves garlic, minced
2 teaspoons nuoc nam (spicy fish sauce)
2 teaspoons fresh minced gingerroot
1/2 cup chopped fresh cilantro
1/2 teaspoon sugar
1 dash black pepper
1/4 cup finely chopped green onion
25 canned grape leaves
4 tablespoons fish sauce
1/2 cup water
2 tablespoons vinegar
2 teaspoons sugar
3/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
3 tablespoons gingerroot, peeled and shredded
2 tablespoons carrots, shredded

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

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