Best 2 Grilled Beef Wrapped In Sesame Leaves Bo La Lot Recipes
Grilled beef wrapped in sesame leaves, known as "bo la lot" in Vietnamese, is a traditional dish that offers a unique and flavorful culinary experience. This appetizing dish combines tender beef marinated in a savory blend of spices, wrapped in aromatic sesame leaves, and grilled to perfection. The result is a dish that tantalizes the taste buds with its smoky, charred exterior and succulent, juicy interior, creating a delightful symphony of textures and flavors. Bo la lot is often served with a dipping sauce, adding an extra layer of tangy, spicy, or sweet flavors to complement the grilled beef and sesame leaves.
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GRILLED BEEF WRAPPED IN SESAME LEAVES (BO LA LOT)
Grilled or sautéed, these Vietnamese ground beef-stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.
Provided by Nguyen Tran
Categories HarperCollins Grill Appetizer Hors D'Oeuvre Beef Shallot Garlic Lemongrass Ground Beef
Yield 2-4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of lightly salted water to boil over high heat. In a bowl large enough to soak sesame leaves, prepare an ice water bath.
- Once the water is boiling, boil leaves for 5 seconds, then remove and immediately submerge in ice water bath. Remove leaves, shake off excess water, pat each leaf dry, then drip dry on a bed of paper towels. Because you're going to use the leaves to wrap the beef, make sure to keep them as whole as possible.
- Heat wok/pan with a dash of cooking oil over medium-high heat. Sauté shallots for 3 minutes, or until they become translucent. Remove pan from heat, and immediately stir in garlic and lemongrass. Set aside and let cool to room temperature.
- In the meantime, combine beef, fish sauce, five-spice powder, palm sugar, and turmeric in bowl. Add cooled-down sautéed aromatics (shallots, garlic, lemongrass) and mix.
- One by one, lay out blanched sesame leaves, shiny-side up, with the top of the leaf pointing away from you. Drop a tablespoon of meat in the lower middle end of the leaf and form a small log widthwise across the stem, then fold in the sides and slowly roll up until closed. Lay flat on a tray and repeat until you're out of beef or sesame leaves, whichever comes first.
- Next, skewer as many "logs" with two skewers (or toothpicks), keeping about 1 inch between the parallel skewers. Brush wrapped logs o' beef with oil. Repeat until all wrapped beef is skewered and oil-brushed.
- If you have a grill, place directly on a rack over a medium-high flame. Cook for 3 minutes per side, or until the leaves are slightly charred.
- If you don't have a grill, sauté in a pan over medium-high heat with some cooking oil. Make sure the pan is hot before adding the skewers-and keep the skewers in place, or the leaves will unravel as they cook.
- Stack skewers on top of one another in a crisscross pattern. Garnish with sesame seeds and red bell peppers, and serve with a side of pickles to balance out the flavors.
VIETNAMESE BEEF GRILLED IN GRAPE LEAVES: BO LA LOT
Because la lot leaves are very hard to find in the West, this recipe is usually made using grape leaves, which make an excellent substitute. Grape leaves are widely available in supermarkets and middle-eastern specialty shops. This dish is often part of the "Beef Seven Ways" ritual in Vietnamese cooking.
Provided by Corinne Trang
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Mix together the beef, shallot, garlic, lemongrass, sugar and fish sauce in a bowl.
- If using grape leaves, rinse, drain and pat them dry. Put about 2 teaspoons of filling in the center, slightly closer to the wider end. Fold the wide end over the filling, fold in the sides, and then roll up carefully, making sure the filling is completely and tightly enclosed. Repeat the process with the remaining leaves and beef mixture.
- Depending on length of skewers, slide 3 to 5 beef rolls crosswise onto each skewer. Grill over a barbecue (make sure flames have subsided and coals are red, with white ashes) or on a well-oiled grill pan over medium-high heat, about 2 minutes per side. Serve with Nuoc Cham sauce for dipping.
- Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl, until the sugar is completely dissolved. Add the garlic, chile, and shallot if using, and let stand for 30 minutes before serving.
Tips:
- Choose the right cut of beef: Flank steak or skirt steak are good choices for this recipe, as they are thin and cook quickly.
- Marinate the beef: Marinating the beef in a mixture of soy sauce, brown sugar, garlic, and ginger will help to tenderize it and add flavor.
- Blanch the sesame leaves: Blanching the sesame leaves will help to soften them and make them more pliable.
- Wrap the beef tightly in sesame leaves: When wrapping the beef in sesame leaves, make sure to tuck in the ends so that the beef does not come out.
- Grill the beef skewers over medium-high heat: Grilling the beef skewers over medium-high heat will help to sear the outside of the beef and cook it through.
- Serve the beef skewers with a dipping sauce: A dipping sauce made with soy sauce, rice vinegar, and sesame oil is a good accompaniment to the beef skewers.
Conclusion:
Grilled beef wrapped in sesame leaves is a delicious and easy-to-make recipe that is perfect for a summer barbecue. The beef is tender and flavorful, and the sesame leaves add a unique and delicious flavor. This recipe is sure to be a hit with your family and friends. Note: This recipe can also be made with other types of meat, such as chicken or pork. You can also use other types of leaves, such as grape leaves or collard greens.
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