Grilled Beef Wrapped In Sesame Leaves Bo La Lot Food

GRILLED BEEF WRAPPED IN SESAME LEAVES (BO LA LOT)

Grilled Beef Wrapped in Sesame Leaves (Bo La Lot) image

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

Ingredients

16 whole large Korean sesame leaves, stemmed
Aromatics:
2/3 tablespoon finely minced shallots
1 1/3 tablespoons minced garlic
Meat:
1/4 cup finely minced lemongrass
1 pound 80/20 ground chuck
5 2/3 teaspoons fish sauce
1 1/4 teaspoons five-spice powder
1 1/3 palm (aka coconut) sugar
2/3 teaspoon turmeric powder
6-inch bamboo skewers, presoaked in water overnight
Cooking oil, for brushing
Garnishes:
White or black sesame seeds
Red bell pepper, finely diced
Pickled shredded carrots and daikon

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.

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.

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