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)."
 
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photo by canarygirl photo by canarygirl
photo by canarygirl
Ready In:
37mins
Ingredients:
17
Yields:
25 rolls
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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).
     
  3. This recipe was so-so. Not as authentic, very hard & slightly dry. Kinda a waste of time.
     
  4. There was an amazing mom&pop place near where I grew up in Northern California --- we'd go there a couple of times a month and beef grilled in grape leaves was my favorite. Now, 15 years later, I had an intense craving for them one night. I found this recipe -- and the result was EXACTLY what I remembered. These are so easy and so good! The sauce is simple -- I added sriracha sauce instead of red pepper flakes -- worked fine.
     
  5. We love this recipe! I add a little soy sauce to the mix and it's great. What I like is how easy this recipe is to make. They freeze well too so I can make a double or triple batch, freeze them and have a quick and easy dinner for weeks to come. It's also a great recipe to have kids help you with. They can easily help you mix the filling and have a blast helping you roll up the grape leaves.
     
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Tweaks

  1. There was an amazing mom&pop place near where I grew up in Northern California --- we'd go there a couple of times a month and beef grilled in grape leaves was my favorite. Now, 15 years later, I had an intense craving for them one night. I found this recipe -- and the result was EXACTLY what I remembered. These are so easy and so good! The sauce is simple -- I added sriracha sauce instead of red pepper flakes -- worked fine.
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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