BEEF WRAPPED IN PEPPER LEAVES (BO NUONG LA LOT)

BEEF WRAPPED IN PEPPER LEAVES (BO NUONG LA LOT) image

Yield 4 people

Number Of Ingredients 14

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4 tablespoons vegetable oil
1 1/2 teaspoons minced garlic
1/2 yellow onion, chopped (about 2/3 cup)
2 tablespoons finely chopped lemongrass
3 tablespoons chopped Roasted Peanuts
1 teaspoon ground turmeric
2 teaspoons sugar
2 teaspoons fish sauce
1/4 teaspoon salt
1/2 pound coarsely ground beef
30 large "la lot (pepper leaves) or red perilla or grape leaves
4 (6- or 8-inch) bamboo skewers
Table Salad for serving
Vietnamese Dipping Sauce for serving

Steps:

Heat 2 tablespoons of the oil in a pan over moderate heat. Add the garlic and onion and stir until softened, about 2 minutes. Transfer to a bowl. Add the lemongrass, peanuts, turmeric, sugar, fish sauce, salt and ground beef. Mix with a fork until well blended and sticky, about 2 to 3 minutes. Set aside for 30 minutes. To makethe rolls, place 1 heaping tablespoon of the meat mixture in the center of a pepper leaf. Using your fingers, shape the meat into a cylinder about 2 inches long and 3/4 inch wide. Wrap the leaf around the meat but leave the sides open. (If necessary, use 2 leaves.) When done, place the roll seam side down. Make the remaining rolls in the same way. Thread 5 rolls onto each bamboo skewer, positioning the rolls so they touch one another at the seams. Set aside until ready to cook. Heat the remaining 2 tablespoons oil in a large nonstick frying pan over low heat. (Make sure the pan is large enough to accommodate the skewers. If not, shorten the skewers.) Add the beef rolls and cook until the meat is done, about 5 to 7 minutes total. Do not overcrowd the pan. Reduce the heat as necessary to keep the leaves from charring. Transfer the skewers to a platter. Remove the skewers and serve the rolls with Table Salad and Vietnamese Dipping Sauce.