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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 rolls 131g Recipe makes 25 rolls) |
||
| Calories 106 | ||
| Calories from Fat 34 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.8g | 5% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.1g | ||
| Cholesterol 11mg | 3% | |
| Sodium 3125mg | 130% | |
| Potassium 110mg | 3% | |
| Total Carbohydrate 12.8g | 4% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.6g | ||
| Protein 8.2g | 16% | |
Thit Bo Cuon La Luop (Vietnamese Beef in Grape Leaves)
By: Sue L
Apr 16, 2002
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).
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.
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- Course > Appetizers
- Course > Lunch/Snacks
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Fruit > Berries > Grapes
- Cuisine > Asian > Southeastern > Vietnamese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven > Broil/Grill
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Spicy
- Dietary > High in... > High Calcium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
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- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #538445
On Jul 15, 2007
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).
From: emiia
On Aug 25, 2006
This recipe was so-so. Not as authentic, very hard & slightly dry. Kinda a waste of time.
From: canarygirl
On Mar 23, 2003
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!
From: Barbara R.
On Apr 5, 2004
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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