Vietnamese Beef in Grape Leaves | SonDoong Cave in Vietnam

Vietnamese Beef in Grape Leaves

Vietnamese Beef in Grape Leaves

One of my favorites, this recipe in only discovered recently. It is marinated ground beef (and sometimes pork) wrapped in grape leaves and charbroiled. My favorite part of this recipe is that the leaves are charred; it adds a certain flavor and texture that cannot be replicated. So if you can get to a charcoal grill for this one, I think it would make a he difference on your end product. Centre Vietnam tours

Vietnamese Beef in Grape Leaves

Vietnamese Beef in Grape Leaves

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

Rinse grape leaves in hot water; drain.
Mix beef with garlic, 2 tsp nuoc mam, ginger root, cilantro, 1/2 tsp sugar, dash black pepper, and green onion.
Place generous tablespoonful on grape leaf, and roll envelope-style.
For sauce, mix together 4 tbsp fish sauce, 1/2 cup water, 2 tbsp vinegar, 2 tsp sugar, the red pepper, and the 2 cloves of minced garlic.
Stir in 3 tbsp shredded ginger and 2 tbsp shredded carrots to the sauce.
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.
Serve rolls with dipping sauce.

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