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).

• Ready In: 37 mins
• Yields: 25 rolls

Ingredients

• 1  lb lean ground beef
• 4  cloves garlic, minced
• 2  teaspoons nuoc nam (spicy fish sauce)
• 2  teaspoons  fresh minced gingerroot
• 1⁄2 cup  chopped fresh cilantro
• 1⁄2 teaspoon sugar
• 1  dash black pepper
• 1⁄4 cup  finely chopped green onion
• 25  canned grape leaves
• 4  tablespoons fish sauce
• 1⁄2 cup water
• 2  tablespoons vinegar
• 2  teaspoons sugar
• 3⁄4 teaspoon crushed red pepper flakes
• 2  cloves garlic, minced
• 3  tablespoons gingerroot, peeled and shredded
• 2  tablespoons carrots, shredded

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.