BO LA LOT RECIPE - VIETNAMESE GRILLED BEEF IN LOLOT LEAVES
Vietnamese Grilled Beef in Piper Lolot Leaves (Bo Cuon La Lot or Bo Nuong La Lot) is a well-loved Southern dish that is popular in the South. Delicious roll of beef wrapped up in leaves are cooked to a fragrant.
Ingredients
To make the Beef Rolls
- Ground beef 12oz
- 2 tablespoons chopped lemongrass white portion just (about two stalks)
- 4 oz of ground pork (with an optimum fat content of 80% or more)
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced shallots
- 1/2 teaspoon salt
- 1 teaspoon soy sauce
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon fish sauce
- freshly cracked black pepper freshly cracked
- 1 teaspoon olive oil (and additional for brushing)
- A lot of piper Lolot leaves (la lot) around twenty leaves, or greater tiny leaves
The sauce is used for dipping
- 1/4 cup of water
- 1 1/2 tablespoons fish sauce
- 1 tablespoon rice vinegar 1 tablespoon rice
- 1 teaspoon chopped garlic
- 1 cup honey (or sugar according to your preference)
- 1 bird's-eye chili, seeds removed, chopped (optional)
To serve, pick one of the following options:
- rice noodles
- fresh lettuce
- cilantro
- mint
- roasted peanuts (Vietnamese Dipping Peanut Sauce recipe)
Instructions
- Choose the leaves of piper lolot off the stems. Remove the stalks, wash and dry.
- Mix in a bowl. mix ground pork, ground beef as well as the other ingredients needed to make the beef rolls (minced the lemongrass and shallots garlic salt, pepper soy sauce as well as olive oil and fish sauce). Mix thoroughly to mix. It is possible to simmer one teaspoon of the filling to check whether it's seasoned to your taste.
- Lay a piper-lolot leaf (or two leaves if the size is small) on a clean , flat surface. Add approximately a tablespoon of meat filling onto the leaf, shape into a small sized log and then wrap the leaf around it.
- Thread 3-4 beef rolls on the toothpick or on a skewer to ensure the leaves in the right place.
- Set up a grill pan on moderate temperature (or make use of the outdoor grill). Lightly rub the rolls with oil. When you have the pan heated then add the beef roll.
- Cook for around one minute to cook till the leaves have softened on the bottom. Turn and cook the second side. The toothpicks can be removed (or skewers) after the leaves have cooked in both directions.
- Grill for a few hours until filling has cooked. Then rotate the rolls and adjust the heat as necessary to ensure that the leaves are not charred excessively.
- While you grill the rolls while grilling, add rice vinegar as well as honey and fish sauce to a small saucepan at medium-low heat to create the sauce for dipping. When the sauce begins slowing down, move it it into an ice cube and add minced garlic and bird's-eye chili. Check the flavor and adjust it according to your preference.
- Serve the beef roll immediately with the sauce for dipping vermicelli noodles and lettuce, the herbs, and the Roasted peanuts.
Notes
- It is perfectly fine to make use of only ground beef to prepare this dish. But, the addition of ground pork (or pork fat) makes the rolls more delicious. If you think the whole group of la lot There are more leaves than is needed You can chop more leaves to mix it into your meat mixture.
- Many people place the leaf with the glossy side down, and then roll , as the roll's outer edges will appear more green. It's okay if would prefer rolling on the side with glossy sides up.
- If you're not certain how to cut lemongrass, you can refer to the Here are the instructions on how to prepare Vietnamese sauce and more . If you don't have a grilling pan or outdoor grill, you could cook the rolls in a pan.