Grilled beef wrapped in sesame leaves (Bo La Lot)
Grilled or sautéed, these Vietnamese ground beef–stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.
Ingredients
2–4 servings
16 whole large Korean sesame leaves, stemmed
Aromatics:
2/3 tablespoon finely minced shallots
1 1/3 tablespoons minced garlic
Meat:
1/4 cup finely minced lemongrass
1 pound 80/20 ground chuck
5 2/3 teaspoons fish sauce
1 1/4 teaspoons five-spice powder
1 1/3 palm (aka coconut) sugar
2/3 teaspoon turmeric powder
6-inch bamboo skewers, presoaked in water overnight
Cooking oil, for brushing
Garnishes:
White or black sesame seeds
Red bell pepper, finely diced
Pickled shredded carrots and daikon
METHOD
Step 1
Bring a pot of lightly salted water to boil over high heat. In a bowl large enough to soak sesame leaves, prepare an ice water bath.
Step 2
Once the water is boiling, boil leaves for 5 seconds, then remove and immediately submerge in ice water bath. Remove leaves, shake off excess water, pat each leaf dry, then drip dry on a bed of paper towels. Because you’re going to use the leaves to wrap the beef, make sure to keep them as whole as possible.
Step 3
Heat wok/pan with a dash of cooking oil over medium-high heat. Sauté shallots for 3 minutes, or until they become translucent. Remove pan from heat, and immediately stir in garlic and lemongrass. Set aside and let cool to room temperature.
Step 4
In the meantime, combine beef, fish sauce, five-spice powder, palm sugar, and turmeric in bowl. Add cooled-down sautéed aromatics (shallots, garlic, lemongrass) and mix.
Step 5
One by one, lay out blanched sesame leaves, shiny-side up, with the top of the leaf pointing away from you. Drop a tablespoon of meat in the lower middle end of the leaf and form a small log widthwise across the stem, then fold in the sides and slowly roll up until closed. Lay flat on a tray and repeat until you’re out of beef or sesame leaves, whichever comes first.
Step 6
Next, skewer as many “logs” with two skewers (or toothpicks), keeping about 1 inch between the parallel skewers. Brush wrapped logs o’ beef with oil. Repeat until all wrapped beef is skewered and oil-brushed.
Step 7
If you have a grill, place directly on a rack over a medium-high flame. Cook for 3 minutes per side, or until the leaves are slightly charred.
Step 8
If you don’t have a grill, sauté in a pan over medium-high heat with some cooking oil. Make sure the pan is hot before adding the skewers—and keep the skewers in place, or the leaves will unravel as they cook.
Step 9
Stack skewers on top of one another in a crisscross pattern. Garnish with sesame seeds and red bell peppers, and serve with a side of pickles to balance out the flavors.