Thit Bo Cuon La Luop Vietnamese Beef in Grape Leaves
Savor the vibrant flavors of Vietnam with *Thit Bo Cuon La Luop*—Vietnamese Beef in Grape Leaves. This exquisite dish features juicy, seasoned ground beef infused with lemongrass, garlic, and shallots, all lovingly wrapped in tender grape leaves for a delightful bite-sized treat. Grilled to perfection, the rolls boast a smoky charred exterior that complements the aromatic, savory filling. Perfect as an appetizer or main course, these grape leaf-wrapped delicacies are served with nuoc cham dipping sauce and fresh herbs for a burst of authentic Vietnamese flavor. Simple to prepare in under an hour, this recipe is ideal for gatherings or weeknight dinners, delivering an irresistible combination of texture and taste.
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Recipe Information
Ingredients
- 500 grams ground beef
- 30 leaves grape leaves (fresh or jarred)
- 2 stalks lemongrass (finely minced)
- 3 cloves garlic (minced)
- 2 small shallots (minced)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 0.5 teaspoon ground black pepper
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil (for grilling)
- 30 pieces toothpicks
- 1 cup nuoc cham dipping sauce (optional, for serving)
Instructions
Wash and pat dry the grape leaves if using fresh ones. If using jarred grape leaves, rinse them thoroughly to remove excess brine, then pat dry.
In a large bowl, combine the ground beef with lemongrass, garlic, shallots, fish sauce, soy sauce, sugar, ground black pepper, and sesame oil. Mix well until evenly combined.
Take one grape leaf and place it shiny side down on a work surface. Add about 1 tablespoon of the beef mixture near the base of the leaf.
Fold the sides of the grape leaf over the beef filling, then roll it up tightly like a burrito. Secure the roll with a toothpick if necessary. Repeat with the remaining grape leaves and beef mixture.
Preheat a grill, grill pan, or skillet over medium heat. Lightly brush with vegetable oil to prevent sticking.
Place the rolls seam-side down onto the grill or pan. Cook for about 2-3 minutes on each side, turning occasionally, until the grape leaves are slightly charred and the beef is cooked through (about 10-12 minutes in total).
Remove the rolls from the grill and allow them to cool slightly. Serve warm with fresh herbs, rice paper, and nuoc cham dipping sauce on the side.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 9740 mg | 423% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 38.7 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2229 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
