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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. Slideshow: Delicious Asian Grilling Recipes 

Andrew Zimmern
June 2013

Gallery

Credit: © Petrina Tinslay

Recipe Summary

active:
1 hr
total:
5 hrs
Yield:
Makes 40 rolls
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Ingredients

Beef Rolls
Nuoc Cham

Directions

make the beef rolls
  • In a bowl, combine the ground beef with all the remaining ingredients except the grape leaves. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

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  • 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 each leaf over the filling, then tightly roll up the leaves to form 4 cylinders. Repeat with the remaining grape leaves and filling.

make the nuoc cham
  • In a bowl, whisk the sugar into the hot water until dissolved. Whisk in the remaining ingredients, except the garnishes. Transfer the nuoc cham to a serving bowl.

  • Light a grill. Lightly brush the grill and beef rolls with oil. Arrange the rolls on the grill and cook over moderate heat, turning often to prevent burning, until firm and just cooked through, about 8 minutes. Sprinkle the rolls with cilantro and mint. Serve warm with lettuce leaves for wrapping and the nuoc cham for dipping.

Suggested Pairing

Spicy, blackberry-inflected Malbec from California.

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