4 votes
Prep: 15 min Cook: 10 min Servings: 4
by Linda Tay Esposito31 recipes>
Prep time:
Cook time:
Servings: 4
by Linda Tay Esposito 31 recipes | > |
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Ingredients
- 1 red Thai chile, finely minced or 1 teaspoon sambal olek
- 2 cloves garlic, minced
- 4 tablespoons sugar
- 1 lime, juiced to make ¼ cup
- 2 tablespoons fish sauce
- 1 teaspoon rice wine vinegar
- ½ cup water
- 24 La-Lot leaves (sub: perilla, shiso, grape leaves)
- 1 Tablespoon canola oil
- 2 large shallots, diced finely
- 3 cloves garlic, minced
- 3 Tablespoons lemon grass, very finely minced
- 3 La-lot leaves, chiffonade
- 12 oz ground beef (15-20% fat)
- 2 Tablespoon fish sauce,
- 1 teaspoon Asian five spice powder
- ½ teaspoon tumeric powder
- 1 teaspoon palm sugar (sub: brown sugar)
- 8 bamboo sticks, pre-soaked
- Some canola oil for brushing
Directions
- Preparing the dipping sauce: Mix all dipping sauce ingredients together (chile, garlic, sugar, lime juice, fish sauce, vinegar and water). Set aside.
- Preparing the leaves: Remove the hard stem from the leaves. Bring a small pot of salted water to boil. Drop in the leaves wait 5 seconds and immediately remove and plunge into a bowl of iced water. Drain. Stack the leaves and cut off the two rounded sides so that the leaves are all even in size, about 2 ½ inch in length, set aside the leaves. Finely chiffonade the remnants edges, set aside.
- Preparing the mirepoix: In a small sauté pan, heat the canola oil. Add the chopped shallots and fry till translucent, about 3 minutes. Remove from heat. Stir in minced garlic, chopped lemongrass and chiffonaded la-lot leaves. Let cool.
- Preparing the meatballs: In a medium bowl, mix together the meatball ingredients (beef, fish sauce, five spice powder, sugar, and pepper.) Add the cooled mirepoix. Mix together to combine.
- Preparing the Bo La-Lot: Lay out a piece of leave, shiny side (top) up. Take about 1 tablespoon of the meat mixture and form into a small log. Place the log on stem end of the leave. Fold in the sides and slowly roll tightly to enclose the log. Set on a baking tray. You should have about 24 rolls. Using 2 skewers in parallel, about ½ inch a part, skewer 3 logs per skewer. Brush the logs with oil.
- Place the skewers on a grill rack, and cook about 3 minutes per side, till the leaves are slightly charred.
- Serve with the nuoc cham dipping sauce.
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Reviews
Wayne Ehlers
This is my all time favorite Vietnamese dish. I would not reccommend leaf substitutions, as the end result doesn't even come close. It's kind of like leaving the bananna out of a bananna split. Piper sarmentosum is the scientific name of the la lot plant and the leaves and plant can be found on the web. I add 4 oz. of ground pork to the meat filling because we love the taste/texture differance, plus our processed beef is only 5% fat. Also, instead of triming the leaves, I tuck the sides in and throw in a couple extra leaves into the filling. Finally, if you leave the stem on the leaf and roll it from tip to stem, poke a hole in the roll and use the stem to secure and forget about burned skewers.
Comments
ShaleeDP
I use sambal in some of my dishes too. I have learned to like it. This looks like a hot appetizer... I think I would like it.
Lauren
This is my favorite dish in the 7 course beef. The only thing I would add is chopped roasted peanuts before serving. :)
Linda Tay Esposito
oops. 1/2 teaspoon freshly ground black pepper
John Bally
Step 4 mentions pepper, which is not in your list of ingredients. How much pepper do you use?
O.S.
Looks delicious!
Linda Tay Esposito
Wayne: Good tip on the leaf tips! Do share the link where you can order the leaves. In San Francisco, I can only find it in my favorite Asian store - New May Wah.
Chris Jones
I recognize that picture - I think I rolled some of those.
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