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VIETNAMESE BO LA LOT Recipes
Prep Time
15
Minutes
Total Time
10
Minutes
Makes
4
Servings
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Recipe Name : VIETNAMESE BO LA LOT
Country : Viet Nam
Rating :
Category : Home > Appetizers > Hot Appetizers
Chef : Linda Tay Esposito
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INGREDIENTS


1 red Thai chile, finely minced or 1 teaspoon sambal olek
2 cloves garlic, minced
4 tablespoons sugar
1 lime, juiced to make ¼ cup
2 tablespoons fish sauce
1 teaspoon rice wine vinegar
½ cup water
24 La-Lot leaves (sub: perilla, shiso, grape leaves)
1 Tablespoon canola oil
2 large shallots, diced finely
3 cloves garlic, minced
3 Tablespoons lemon grass, very finely minced
3 La-lot leaves, chiffonade
12 oz ground beef (15-20% fat)
2 Tablespoon fish sauce,
1 teaspoon Asian five spice powder
½ teaspoon tumeric powder
1 teaspoon palm sugar (sub: brown sugar)
8 bamboo sticks, pre-soaked
Some canola oil for brushing
DIRECTION


Preparing the dipping sauce: Mix all dipping sauce ingredients together (chile, garlic, sugar, lime juice, fish sauce, vinegar and water). Set aside.

Preparing the leaves: Remove the hard stem from the leaves. Bring a small pot of salted water to boil. Drop in the leaves wait 5 seconds and immediately remove and plunge into a bowl of iced water. Drain. Stack the leaves and cut off the two rounded sides so that the leaves are all even in size, about 2 ½ inch in length, set aside the leaves. Finely chiffonade the remnants edges, set aside.

Preparing the mirepoix: In a small sauté pan, heat the canola oil. Add the chopped shallots and fry till translucent, about 3 minutes. Remove from heat. Stir in minced garlic, chopped lemongrass and chiffonaded la-lot leaves. Let cool.

Preparing the meatballs: In a medium bowl, mix together the meatball ingredients (beef, fish sauce, five spice powder, sugar, and pepper.) Add the cooled mirepoix. Mix together to combine.

Preparing the Bo La-Lot: Lay out a piece of leave, shiny side (top) up. Take about 1 tablespoon of the meat mixture and form into a small log. Place the log on stem end of the leave. Fold in the sides and slowly roll tightly to enclose the log. Set on a baking tray. You should have about 24 rolls. Using 2 skewers in parallel, about ½ inch a part, skewer 3 logs per skewer. Brush the logs with oil.

Place the skewers on a grill rack, and cook about 3 minutes per side, till the leaves are slightly charred.

Serve with the nuoc cham dipping sauce.
SOURCE:

http://cookeatshare.com/recipes/vietnamese-bo-la-lot-669
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