GRILLED STUFFED BEEF IN LA LOT LEAVES – Bò Lá Lốt

Ingredients:

– 150g mince beef

– 2 – 3 teaspoons chopped lemongrass

– 1 -2 teaspoons chicken powder

– 1 teaspoon sugar

– ½ teaspoon five spices powder

– 1 – 2 teaspoons pepper

– 2 teaspoons fried peanut

– 2 teaspoons garlic

– 1 – 2 tablespoons cooking oil

– 20 -30 la lot

Practice:

    – La lot :  wash and dry.

    – Marinatè: mixe the mince beef with garlic, chicken powder, sugar, pepper and cooking oil. Leave them absorb about 15 minutes.

    – Wrapp the mixture : place about 1 spoon of the beef in the middle of La Lott, start to roll with round shape to the end of edge. Can use bamboo stick to spear through the La Lot.

    – Grilled over heat about 150oC to 200oC until they turn to dark golden brown for about 2-3 minutes.

    – Transfer to the plate, sprinkle with fried peanut or fried shallots for more flavor.

    * Serve with lecttuce, mints, fish mint, rice noodle, cucumver, green banana, young start- fruit and anchovy fish sauce.

MACERATE SAUCE – Mắm Nêm

Ingredients:

– 2  tablespoons anchovy fish sauce.

– 2 – 4 tablespoons water.

– 2- 3 tablespoons chopped pineapple.

– 3  teaspoons lemongrass

– ½ -2  teaspoons chopped chili.

– 3 – 4 teaspoons sugar

– 1 tablespoon cooking oil

Practice:

    – Heat the pan, add lemongrass and chili, stir- fried until fragrant. Add pineapple, anchovy fish sauce, water in. Season with sugar to taste.

    – Turn the heat off, transfer to the bowl and sprinkle with some more chili on the top.

 

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