Ingredients
-
1
-
4
-
2
-
2
-
1/2
-
1/2
-
1
-
1/4
-
25
-
4
-
1/2
-
2
-
2
-
3/4
-
2
Directions
Thit Bo Cuon La Luop (Vietnamese Beef in Grape Leaves), These have a great char-grilled flavor and are perfect for summertime and outdoor cooking A perfect accompaniment would be Cambodian grilled corn (see recipe on Zaar) , This recipe is great! I would, however, suggest that the cooking time is reduced, to avoid any dryness We used extra lean beef, but perhaps regular beef would have given it a bit more moisture The dipping sauce was perfect! We also tried it with the Cambodian Grilled Corn and it was awesome! ( on recipezaar) , This recipe was so-so Not as authentic, very hard & slightly dry Kinda a waste of time
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Steps
|
1
Done
|
Rinse Grape Leaves in Hot Water; Drain. |
|
2
Done
|
Mix Beef With Garlic, 2 Tsp Nuoc Mam, Ginger Root, Cilantro, 1/2 Tsp Sugar, Dash Black Pepper, and Green Onion. |
|
3
Done
|
Place Generous Tablespoonful on Grape Leaf, and Roll Envelope-Style. |
|
4
Done
|
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. |
|
5
Done
|
Stir in 3 Tbsp Shredded Ginger and 2 Tbsp Shredded Carrots to the Sauce. |
|
6
Done
|
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. |
|
7
Done
|
Serve Rolls With Dipping Sauce. |
