Beef Wrapped In Pepper Leaves Bo Nuong La Lot Recipes

BEEF WRAPPED IN PEPPER LEAVES (BO NUONG LA LOT)

Steps:

• Heat 2 tablespoons of the oil in a pan over moderate heat. Add the garlic and onion and stir until softened, about 2 minutes. Transfer to a bowl. Add the lemongrass, peanuts, turmeric, sugar, fish sauce, salt and ground beef. Mix with a fork until well blended and sticky, about 2 to 3 minutes. Set aside for 30 minutes. To makethe rolls, place 1 heaping tablespoon of the meat mixture in the center of a pepper leaf. Using your fingers, shape the meat into a cylinder about 2 inches long and 3/4 inch wide. Wrap the leaf around the meat but leave the sides open. (If necessary, use 2 leaves.) When done, place the roll seam side down. Make the remaining rolls in the same way. Thread 5 rolls onto each bamboo skewer, positioning the rolls so they touch one another at the seams. Set aside until ready to cook. Heat the remaining 2 tablespoons oil in a large nonstick frying pan over low heat. (Make sure the pan is large enough to accommodate the skewers. If not, shorten the skewers.) Add the beef rolls and cook until the meat is done, about 5 to 7 minutes total. Do not overcrowd the pan. Reduce the heat as necessary to keep the leaves from charring. Transfer the skewers to a platter. Remove the skewers and serve the rolls with Table Salad and Vietnamese Dipping Sauce.

BO NUONG LA LOT (VIETNAMESE BEEF ROLLS IN LEAVES)

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.