Grilled Beef Rolls with Nuoc Cham Dipping Sauce
- ACTIVE: 1 HR
- TOTAL TIME: 5 HRS
- SERVINGS: Makes 40 rolls
For these Vietnamese-style grilled-beef rolls (bo la lot), Andrew Zimmern wraps flavorful ground sirloin in briny grape leaves and serves them with a sweet, spicy, tangy dipping sauce. Traditionally, they are made with the betel leaf, which is also delicious and can be found at some Asian markets.
- 2 pounds ground sirloin
- 3 garlic cloves, finely grated
- 3 tablespoons tomato paste
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons rice wine or sherry
- 1 tablespoon Asian fish sauce
- 1 tablespoon sambal oelek or other Asian chile sauce
- 1 tablespoon sugar
- 1 teaspoon freshly ground black pepper
- 40 jarred brined grape leaves—drained, rinsed and patted dry
- Vegetable or peanut oil, for grilling
- Chopped cilantro, for serving
- Mint leaves, for serving
- Lettuce leaves, for serving
- 1/4 cup sugar
- 1/3 cup hot water
- 1/3 cup fish sauce
- 3 tablespoons lime juice
- 1 tablespoon finely grated fresh ginger
- 3 garlic cloves, minced
- 1/2 jalapeño, seeded and minced (about 1 tablespoon)
- 3 tablespoons unsalted roasted peanuts, finely chopped
- MAKE THE BEEF ROLLS In a large bowl, combine the ground beef with all of the ingredients up to but not including the grape leaves. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Snip off any stems from the grape leaves. Spread 4 leaves on a work surface. Form a 1-tablespoon-size log of the beef filling at the stem end of each leaf. Fold the sides of the leaves over the filling, then tightly roll up the leaves to form cylinders, tucking in the sides as you go. Repeat with the remaining grape leaves and filling.
- MAKE THE NUOC CHAM In a medium bowl, whisk the sugar into the hot water until dissolved. Whisk in the remaining ingredients. Transfer the nuoc cham to a serving bowl.
- Light a grill or preheat a grill pan. Lightly brush the grill and the beef rolls with oil. Arrange the rolls on the grill with at least 1 inch between them and grill over moderate heat, turning often to prevent burning, until firm and just cooked through, about 8 minutes. Sprinkle the rolls with cilantro and mint and serve warm with lettuce leaves for wrapping and the nuoc cham for dipping. make ahead The nuoc cham can be refrigerated overnight.