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

READY IN: 37mins
Recipe by PalatablePastime

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).

Top Review by canarygirl

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!

Ingredients Nutrition

Directions

  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.

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