Bo Nuong La Lot Vietnamese Beef Rolls In Leaves Recipes

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.

BEEF AND LEMON GRASS WRAPPED IN BETEL LEAF: BO LA LOT

Beef and Lemon Grass Wrapped In Betel Leaf: Bo La Lot image

Provided by Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

14 ounces minced beef
2 lemon grass stems, white part only, finely chopped
4 spring onions, white part only, finely chopped
1 clove garlic, finely chopped
2 teaspoons salt
2 teaspoons finely ground white pepper
1 bunch betel leaves
7 ounces cooked rice vermicelli noodles
2 tablespoons Nouc Mam Cham Dipping Fish Sauce, recipe follows
1 teaspoon fried red Asian shallot
1 teaspoon crushed roasted peanuts
2 red chillis, sliced
3 tablespoons fish sauce
3 tablespoons rice vinegar
2 tablespoons sugar
2 garlic cloves, chopped
1 bird's eye chilli, thinly sliced
2 tablespoons lime juice

Steps:

In a mixing bowl, combine the beef, lemon grass, spring onions, garlic, salt and pepper. Allow flavors to infuse for at least 15 minutes.
Meanwhile, pick the individual betel leaves and wash in cold water. Lay the leaves flat on a cloth to dry.
To form the rolls, lay a large betel leaf (or 2 smaller leaves), shiny side down, on a board with the stem of the leaf pointing towards you. Spoon approximately 1 tablespoon of the beef mixture onto the bottom edge of the leaf. Work it into a sausage shape, then roll the leaf from bottom to top and place the seam flat on your bench to stop the leaf from unrolling. Repeat this process until you have used all of the beef. The mixture should make about 20 rolls.
Cook the parcels, seam down first, on a grill or barbecue hotplate over medium heat, turning to color all over, for about 5 minutes, or until done.
Place the cooked parcels on a bed of vermicelli noodles, and then drizzle with a tablespoon of nuoc mam dipping fish sauce and garnish with fried red shallots, peanuts and chilli.
Combine the fish sauce, rice vinegar, sugar and 1/2 cup of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. To serve, add the garlic and chilli, then stir in the lime juice. Store tightly sealed in a jar in the fridge, for up to 5 days. Yield: about 1 cup

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