Bo Vien Xuan Hong Recipes

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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