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).
- 453.59 g lean ground beef
- 4 clove garlic, minced
- 9.85 ml nuoc nam (spicy fish sauce)
- 9.85 ml fresh minced gingerroot
- 118.29 ml chopped fresh cilantro
- 2.46 ml sugar
- 0.25 ml black pepper
- 59.14 ml finely chopped green onion
- 25 canned grape leaves
- 59.16 ml fish sauce
- 118.29 ml water
- 29.58 ml vinegar
- 9.85 ml sugar
- 3.69 ml crushed red pepper flakes
- 2 clove garlic, minced
- 44.37 ml gingerroot, peeled and shredded
- 29.58 ml carrots, shredded
- 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.
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!
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.