Vietnamese Beef Grilled In Grape Leaves Bo La Lot 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

GRILLED FETA WRAPPED IN GRAPE LEAVES

Grilled Feta Wrapped in Grape Leaves image

This appetizer is the perfect marriage of simplicity and flavor. The wrapped feta comes together so easily, and quickly, and couldn't be more flavorful or impressive to present. The charred, crispy grape leaves are the perfect foil for the warm and tender feta.

Provided by Food Network Kitchen

Categories appetizer

Time 1h25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
1 tablespoon grated lemon zest
1 small clove garlic, grated
1 tablespoon za'atar
1 teaspoon Aleppo pepper
1 8-ounce block feta cheese, patted dry
4 to 5 jarred grape leaves
2 to 3 pieces pita bread
Olives, walnuts and/or dried apricots, for serving

Steps:

Whisk the olive oil, lemon zest, garlic, za'atar and Aleppo pepper in a shallow bowl or small baking dish. Add the feta and spoon the oil over the top. Set aside to marinate 1 hour.
While the cheese marinates, place the grape leaves in a bowl of room-temperature water and let soak.
Line a small baking sheet with paper towels. Drain the grape leaves and lay in a single layer on the towels; pat very dry. On a clean surface, overlap the grape leaves slightly to form a square. Place the block of feta in the center (reserve the flavored oil), then fold the grape leaves to cover the cheese like a present.
Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Toast the pita over direct heat, 1 to 2 minutes per side. Brush the outside of the wrapped feta with some of the reserved oil and place on the cooler side of the grill (indirect heat). Cook until the grape leaves are crisp and slightly charred, 4 to 5 minutes. Flip and move to direct heat; grill until lightly charred on the second side and the cheese is warmed through, about 3 more minutes. Transfer to a board or platter and serve with the pita, olives, walnuts and/or apricots, plus any remaining flavored oil.

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.

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