Grilled Beef Wrapped in Piper Leaves (Bò nướng lá lốt)

Bò nướng lá lốt

Grilled Beef Wrapped in Piper Leaves (Bò nướng lá lốt)
Your rating: None Average: 4.3 (4 votes)
Author: Chef Corlou
Date: 11-15-10
Servings: 10
Prep Time: 30 minutes
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This recipe for Vietnamese grilled beef rolled in lá lốt (piper leaves or betel leaves) is from Hanoi-based Chef Didier Corlou, owner and chef behind La Verticale and the recently-opened Madame Hiên. Chef Corlou, born in Brittany and who first arrived in Vietnam in 1991, is a master of mixing combining French and Vietnamese ingredients and techniques.

Recipe Ingredients:

  • 1 lb oz (600 g) fine ground beef lean
  • 5 oz (150 g) pork fatback cooked in boiling water
  • 40 (36 + 4) lá lốt leaves, also called betel leaves or piper leaves
  • 1¾ oz (50 g) pounded and finely chopped garlic
  • ¾ oz (20 g) finely chopped shallots
  • Nước mắm, pepper, lemon juice, fresh chili

Recipe Steps:

  • Cut the pork fatback in fine dices.
  • Wash the piper leaves thoroughly. Cut four leaves into thin strips and chop them coarsely.
  • Mix the ground beef with the pork fat, the chopped piper leaves, the garlic and shallots. Season, let it rest or two hours.
  • Spread each piper leaf, with the vivid green side down, put a tablespoon of beef on the leaves and roll.
  • Place the beef rolls on a grill and cook them over a charcoal fire.
  • Serve hot with a little nước mắm mixed with lemon juice and minced garlic and chili.
  • Variation: the beef can be cut in thin slices which you will marinate and then roll inside the piper leaves.
  • Charcoal gives to these olives a delicious grilled taste. A fresh salad together with fragrant herbs can be served along the beef. The flame of the burning charcoal gives a slightly bitter taste.

Serving Size: 10
Preparation Time: 30 minutes

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Your rating: None Average: 4.3 (4 votes)
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