Thit Bo Cuon La Luop (Vietnamese Beef in Grape Leaves)

Total Time
Prep 25 mins
Cook 12 mins

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).

Ingredients Nutrition


  1. Rinse grape leaves in hot water; drain.
  2. Mix beef with garlic, 2 tsp nuoc mam, ginger root, cilantro, 1/2 tsp sugar, dash black pepper, and green onion.
  3. Place generous tablespoonful on grape leaf, and roll envelope-style.
  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.
  5. Stir in 3 tbsp shredded ginger and 2 tbsp shredded carrots to the sauce.
  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.
  7. Serve rolls with dipping sauce.
Most Helpful

Another awesome recipe, Sue! I did have to omit the carrots (the only veggie I don't like on the planet), but the end result was amazing. The nuac cham sauce for dipping is a must! Fabulous! Thanks Sue!

canarygirl March 23, 2003

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).

marcia_h_a July 15, 2007

This recipe was so-so. Not as authentic, very hard & slightly dry. Kinda a waste of time.

emiia August 25, 2006