Ethnic Recipes

Grape Leaf Beef (Bo Cuon La Nho)

Source: The Vietnamese Cookbook by Diana My Tran

1/2 cup lemongrass, finely minced
1 medium onion, chopped
2 garlic cloves, finely minced
1 1/2 pounds lean ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon granulated sugar
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 teaspoon oil
2 scallions, finely sliced
1 jar grape leaves, rinsed and spread out
12 bamboo skewers, soaked in water for at least 10 minutes
Sweet and Sour Fish Sauce

Using a mini food processor, finely mince lemongrass, onion and garlic.

In a large mixing bowl, knead together lemongrass mixture, ground beef, salt, pepper, sugar, oyster sauce, cornstarch, oil and scallions. Set aside for 15 minutes.

Place 1 1/2 tablespoons of filling on each grape leaf one inch from the edge nearest you. Form a 2-inch-long sausage. Fold inward both sides of leaf, and pressing down the mixture, fold over top of leaf and roll up. Repeat with remaining beef mixture. Thread three rolls on each bamboo skewer. Barbecue beef skewers over hot coals or in a 400 degree F oven, turning frequently for approximately 10 minutes until cooked through.

Serve with Sweet and Sour Fish Sauce as an appetizer, or with rice noodles as an entree.

Serves 4.

Per serving: 395 calories; 23.3 g fat (8.8 g saturated fat; 53 percent calories from fat); 13.6 g carbohydrates; 104 mg cholesterol; 2,860 mg sodium; 31.9 g protein; 1.3 g fiber

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