Thit Bo Cuon La Luop (Vietnamese Beef in Grape Leaves) |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 4 |
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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). 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 |
Directions:
1. Rinse grape leaves in hot water; drain.
2. Mix beef with garlic, 2 tsp nuoc mam, ginger root, cilantro, 1/2 tsp sugar, dash black pepper, and green onion.
3. Place generous tablespoonful on grape leaf, and roll envelope-style.
4. 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.
5. Stir in 3 tbsp shredded ginger and 2 tbsp shredded carrots to the sauce.
6. 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.
7. Serve rolls with dipping sauce.
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