Vietnamese Beef Grilled In Grape Leaves Bo La Lot Recipes

GRILLED BEEF WRAPPED IN SESAME LEAVES (BO LA LOT)

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)

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.

THIT BO CUON LA LUOP (VIETNAMESE BEEF IN GRAPE LEAVES)

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.

VIETNAMESE GARLIC BEEF

Steps:

• Combine the steak, oil, garlic, pepper and capsicum in a glass bowl- cover and refrigerate for 30 minutes.
• Heat a wok until it is hot.
• Add the beef mixture and stir over high heat, sprinkling with the combined sugar and fish sauce, for 2- 3 minutes.
• Stir the stock and cornflour in a bowl to form a smooth paste.
• Add to the beef along with the green onions and toss for a further one minute.
• Serve with hot rice noodles.