Thit Bo Cuon La Luop

File:Thit Bo Cuon La Luop.jpg

Thit Bo Cuon La Luop

Description

Vietnamese beef in grape leaves. When you go out camping you can cook them and serve them.

Ingredients

• 1 lb lean ground beef
• 4 cloves garlic, minced
• 2 teaspoons nuoc nam (spicy fish sauce)
• 2 teaspoons fresh minced gingerroot
• ½ cup chopped fresh cilantro
• ½ teaspoon sugar
• 1 dash black pepper
• ¼ cup finely chopped green onion
• 25 canned grape leaves
• 4 tablespoons fish sauce
• ½ cup water
• 2 tablespoons vinegar
• 2 teaspoons sugar
• ¾ teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• 3 tablespoons gingerroot, peeled and shredded
• 2 tablespoons carrots, shredded

Procedures

1. Rinse grape leaves in hot water; drain.
2. Mix beef with garlic, 2 tsp nuoc mam, ginger root, cilantro, ½ 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, ½ 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.