Grilled Stuffed Grape Leaves (Bo Nuong La Gno)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 rolls N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
scallion oil anchovy and pineapple sauce or Nuoc Cham 2 tablespoons roasted peanuts
24 large grape leaves, packed in brine 10 ounces lean ground beef 1 tablespoon finely chopped fresh lemon grass, or 1 teaspoon grated lemon zest
1 medium onion, grated 4 garlic cloves, minced 1 teaspoon sugar
1 teaspoon nuoc mam (Vietnamese fish sauce) freshly ground black pepper 6 bamboo skewers, soaked in water for 30 minutes



1 Prepare the scallion oil, Nam Nem and roasted peanuts. Set aside.
2 Wash the grape leaves thoroughly in cold water to remove the salt. Remove the stems, being careful not to tear the leaves. Drain.
3 In a bowl, mix the beef with the lemon grass, onion, garlic, sugar, fish sauce, soy sauce, oil and black pepper to taste. Marinate at room temperature for 30 minutes.
4 Place about 1 tablespoon of the mixture on the narrow end of each grape leaf. Fold the sides over, then roll up to enclose the filling, forming a neat package.
5 Thread 4 of the rolls on each skewer. Brush generously on both sides with the scallion oil.
6 Place the skewers over medium charcoals and grill for 5 to 6 minutes, brushing occasionally with the scallion oil and turning once.
7 If you don't have a grill, heat a griddle or large skillet over moderate heat. Brush generously with scallion oil. Omit the skewers and place the rolls on the hot pan. Cook for about 3 minutes on each side, brushing the rolls frequently, until nicely browned.
8 Transfer the rolls to a warm platter and brush with the remaining scallion oil. Garnish with ground roasted peanuts and serve with Mam Nem or Nuoc Cham.

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