Recipe: Grilled Leaf-Wrapped Beef Kebabs (Bo La Lot) with Everyday Dipping Sauce (Vietnamese)
Main Dishes - Beef and Other MeatsGRILLED LEAF-WRAPPED BEEF KEBABS (BO LA LOT)
10 long bamboo skewers
Water
1/2 pound ground beef
2 tablespoons minced fresh lemongrass or 1 tablespoon minced fresh ginger
root
1 tablespoon finely chopped onion or shallots
1 tablespoon finely chopped garlic
1 tablespoon Asian fish sauce
1 tablespoon vegetable oil
1 teaspoon sugar
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon ground turmeric, optional
30 to 40 prepared grape leaves, or large leaves of spinach or fresh basil
Everyday dipping sauce (recipe follows)
Have ready about 10 long bamboo skewers, soaked in water for at least 30 minutes.
In a medium bowl, combine ground beef with lemongrass or ginger root, onion or shallots, garlic, fish sauce, oil, sugar, pepper, salt and turmeric, if using. Mix well. Divide mixture in generous tablespoons of meat and shape each portion into a plump little cylinder about 7 inches long.
Place one leaf, shiny side down, on a cutting board with stem end toward you. Place a meat portion at the base, the end nearest you. Roll it away from you one turn; tuck in the sides and continue rolling until you have enclosed the meat. Place it, seam side down, on a plate. If using leaves of spinach or basil, leave ends open, exposing the meat. Continue until all meat is wrapped in leaves.
Build a hot charcoal fire or heat a gas grill until very hot.
To grill kebabs, thread 3 or 4 rolls onto each skewer, bunching them up near the pointed end and taking care to pierce each roll through its seam. Place skewers on oiled rack of hot grill and cook until done, 2 to 3 minutes per side, turning once or twice.
Transfer to a serving platter and serve hot, warm or at room temperature with everyday dipping sauce.
EVERYDAY DIPPING SAUCE
1 tablespoon chopped garlic
2 tablespoons sugar
1/2 teaspoon chili garlic sauce, hot sauce or 1 teaspoon hot red pepper
flakes
3 tablespoons Asian fish sauce
Water
2 tablespoons freshly squeezed lime juice
Combine garlic, sugar, chili garlic sauce, hot sauce or hot red pepper flakes, fish sauce, 3 tablespoons water and lime juice in a small food processor or blender, and grind to a fairly smooth paste.
Makes about 30 small kebabs
Adapted from source: Quick and Easy Vietnamese: 70 Everyday Recipes by Nancie McDermott
10 long bamboo skewers
Water
1/2 pound ground beef
2 tablespoons minced fresh lemongrass or 1 tablespoon minced fresh ginger
root
1 tablespoon finely chopped onion or shallots
1 tablespoon finely chopped garlic
1 tablespoon Asian fish sauce
1 tablespoon vegetable oil
1 teaspoon sugar
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon ground turmeric, optional
30 to 40 prepared grape leaves, or large leaves of spinach or fresh basil
Everyday dipping sauce (recipe follows)
Have ready about 10 long bamboo skewers, soaked in water for at least 30 minutes.
In a medium bowl, combine ground beef with lemongrass or ginger root, onion or shallots, garlic, fish sauce, oil, sugar, pepper, salt and turmeric, if using. Mix well. Divide mixture in generous tablespoons of meat and shape each portion into a plump little cylinder about 7 inches long.
Place one leaf, shiny side down, on a cutting board with stem end toward you. Place a meat portion at the base, the end nearest you. Roll it away from you one turn; tuck in the sides and continue rolling until you have enclosed the meat. Place it, seam side down, on a plate. If using leaves of spinach or basil, leave ends open, exposing the meat. Continue until all meat is wrapped in leaves.
Build a hot charcoal fire or heat a gas grill until very hot.
To grill kebabs, thread 3 or 4 rolls onto each skewer, bunching them up near the pointed end and taking care to pierce each roll through its seam. Place skewers on oiled rack of hot grill and cook until done, 2 to 3 minutes per side, turning once or twice.
Transfer to a serving platter and serve hot, warm or at room temperature with everyday dipping sauce.
EVERYDAY DIPPING SAUCE
1 tablespoon chopped garlic
2 tablespoons sugar
1/2 teaspoon chili garlic sauce, hot sauce or 1 teaspoon hot red pepper
flakes
3 tablespoons Asian fish sauce
Water
2 tablespoons freshly squeezed lime juice
Combine garlic, sugar, chili garlic sauce, hot sauce or hot red pepper flakes, fish sauce, 3 tablespoons water and lime juice in a small food processor or blender, and grind to a fairly smooth paste.
Makes about 30 small kebabs
Adapted from source: Quick and Easy Vietnamese: 70 Everyday Recipes by Nancie McDermott
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Thank You To All Who Contribute
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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