VIETNAMESE BEEF GRILLED IN GRAPE LEAVES: BO LA LOT
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
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.
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Sanhikhan Williams
[email protected]Overall, this is a good recipe. The beef was tender and flavorful, and the grape leaves added a unique touch. However, I think it could be improved with a more flavorful sauce.
Margarito Anzures
[email protected]I found this recipe to be a bit bland. I think it needed more spices or herbs to really bring out the flavor of the beef. However, the grape leaves were a nice touch and the beef was cooked perfectly.
Kevo kk Levin
[email protected]This dish was a little too sweet for my taste. I think I would have preferred it with a more savory sauce. However, the beef was cooked perfectly and the grape leaves were a nice touch.
DAUDA HASSANA
[email protected]I'm not a huge fan of beef, but I loved this dish. The grape leaves and herbs really complemented the beef and made it very flavorful. I would definitely recommend this recipe to anyone, even if they're not a big fan of beef.
Itz Venom
[email protected]This recipe is a great way to use up leftover beef. I had some leftover flank steak that I grilled, and it worked perfectly in this dish. The grape leaves added a nice touch of flavor and the sauce was delicious.
Fida hussain Mughal
[email protected]I'm not a big fan of grape leaves, but I was pleasantly surprised by how much I enjoyed this dish. The beef was cooked perfectly and the flavors were well-balanced. I'll definitely be making this again.
R .K Kohli
[email protected]I love the way the grape leaves add a subtle sweetness to the beef. This dish is perfect for a special occasion, but it's also easy enough to make for a weeknight meal.
Saman Tabeh
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The beef is fall-apart tender and the flavors are amazing. I served it with rice and a side of vegetables, and it was a perfect meal.
Juliet Ankrah
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The combination of beef, grape leaves, and herbs is simply irresistible. I highly recommend it!
Rosie Corona
[email protected]This recipe was a hit at my last dinner party! The beef was so tender and flavorful, and the grape leaves added a unique and delicious touch. I will definitely be making this again.