Vietnamese Grilled Beef in Grape Leaves
Recipe: #8143
February 20, 2013
Categories: Ground Beef, Appetizers, Vietnamese New Years, Grilling (Outdoor), more
""Thit Bo Cuon La Luop" was what the recipe had been called in the cookbook. Sorry I don't recall which cookbook. I first made this back around 1993 from a book I had out from the library and was impressed. I saved the recipe. Some people have said this dish is traditionally called something else, but whatever. I am just interested in the recipe, not the linguistics. I do collect cookbooks so if I come across the cookbook again, I'll post the source. You can serve this as an appetizer, or just serve more as a main dish along with jasmine rice or fried rice and perhaps a vegetable stir-fry. You can make this under the broiler but I do urge you to try this outdoors over charcoal. The smoke puts it over the top."
Original is 25 app servings
Ingredients
Nutritional
- Serving Size: 1 (43.2 g)
- Calories 63.2
- Total Fat - 3.7 g
- Saturated Fat - 1.3 g
- Cholesterol - 17 mg
- Sodium - 107.3 mg
- Total Carbohydrate - 1.8 g
- Dietary Fiber - 0.4 g
- Sugars - 0.9 g
- Protein - 5.4 g
- Calcium - 18.8 mg
- Iron - 0.7 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Rinse grape leaves in hot water; drain.
Step 2
Mix beef with garlic, 2 tsp nuoc mam, ginger root, cilantro, 1/2 tsp sugar, dash black pepper, and green onion.
Step 3
Place generous tablespoonful on grape leaf, and roll envelope-style.
Step 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.
Step 5
Stir in 3 tbsp shredded ginger and 2 tbsp shredded carrots to the sauce.
Step 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.
Step 7
Serve rolls with dipping sauce.
Tips
No special items needed.
0 Reviews
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