VIETNAMESE BO LA LOT Recipe Recipe

Name: VIETNAMESE BO LA LOT Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red Thai chile, finely minced or 1 teaspoon sambal olek; 2 cloves garlic, minced; 4 tablespoons sugar; 1 lime, juiced to make A 1/4 cup; 2 tablespoons fish sauce; 1 teaspoon rice wine vinegar; A 1/2 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; A 1/2 teaspoon tumeric powder; 1 teaspoon palm sugar (sub: brown sugar); 8 bamboo sticks, pre-soaked; Some canola oil for brushing

Servings: persons

1 red Thai chile, finely minced or 1 teaspoon sambal olek
2 cloves garlic, minced
4 tablespoons sugar
1 lime, juiced to make A 1/4 cup
2 tablespoons fish sauce
1 teaspoon rice wine vinegar
A 1/2 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
A 1/2 teaspoon tumeric powder
1 teaspoon palm sugar (sub: brown sugar)
8 bamboo sticks, pre-soaked
Some canola oil for brushing

1
Preparing the dipping sauce: Mix all dipping sauce ingredients together (chile, garlic, sugar, lime juice, fish sauce, vinegar and water).
2
Set aside.
3
Preparing the leaves: Remove the hard stem from the leaves.
4
Bring a small pot of salted water to boil.
5
Drop in the leaves wait 5 seconds and immediately remove and plunge into a bowl of iced water.
6
Drain.
7
Stack the leaves and cut off the two rounded sides so that the leaves are all even in size, about 2 A 1/2 inch in length, set aside the leaves.
8
Finely chiffonade the remnants edges, set aside.
9
Preparing the mirepoix: In a small sautA pan, heat the canola oil.
10
Add the chopped shallots and fry till translucent, about 3 minutes.
11
Remove from heat.
12
Stir in minced garlic, chopped lemongrass and chiffonaded la-lot leaves.
13
Let cool.
14
Preparing the meatballs: In a medium bowl, mix together the meatball ingredients (beef, fish sauce, five spice powder, sugar, and pepper.)
15
Add the cooled mirepoix.
16
Mix together to combine.
17
Preparing the Bo La-Lot: Lay out a piece of leave, shiny side (top) up.
18
Take about 1 tablespoon of the meat mixture and form into a small log.
19
Place the log on stem end of the leave.
20
Fold in the sides and slowly roll tightly to enclose the log.
21
Set on a baking tray.
22
You should have about 24 rolls.
23
Using 2 skewers in parallel, about A 1/2 inch a part, skewer 3 logs per skewer.
24
Brush the logs with oil.
25
Place the skewers on a grill rack, and cook about 3 minutes per side, till the leaves are slightly charred.
26
Serve with the nuoc cham dipping sauce.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 red Thai chile, finely minced or 1 teaspoon sambal olek, 2 cloves garlic, minced, 4 tablespoons sugar, 1 lime, juiced to make A 1/4 cup, and more.

Yes, VIETNAMESE BO LA LOT Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

VIETNAMESE BO LA LOT Recipe

How did you like this recipe?

Frequently Asked Questions