Vietnamese Grilled Beef Wrapped in Piper Leaves

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Vietnamese street-food classic, this dish features seasoned ground beef wrapped in aromatic piper leaves (lá lốt) and grilled until smoky and juicy. Each bite delivers a fragrant, peppery lift from the leaves paired with sweet-savory beef, traditionally served with rice noodles, fresh herbs, and a tangy fish sauce dip.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 28 gCarbs
• 2 gFiber
• 6 gSugar
• 26 gProtein
• 880 mgSodium
• 480 mgPotassium
• 65 mgCalcium
• 3.5 mgIron
• 9 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the beef rolls

• 1 lb (450 g) ground beef (or finely minced lean beef)
• 16-20 fresh piper leaves (la lot), washed and stems trimmed
• 2 tablespoons finely minced lemongrass (tender inner bulb only)
• 3 cloves garlic, finely minced
• 2 small shallots, finely chopped
• 1 tablespoon fish sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon toasted sesame oil
• 2 scallions, thinly sliced

For the dipping sauce (nuoc cham)

• 3 tablespoons fish sauce
• 3 tablespoons fresh lime juice
• 2 tablespoons sugar
• 4 tablespoons warm water
• 1-2 Thai chilies, finely minced
• 1 clove garlic, finely minced

For serving

• 8 oz (225 g) thin dried rice vermicelli, cooked and cooled
• 2 cups butter lettuce leaves, torn
• 1 cup fresh mint, cilantro, and Thai basil
• 1/2 English cucumber, thinly sliced

Directions

1. In a large bowl, combine the ground beef, lemongrass, garlic, shallots, fish sauce, soy sauce, sugar, black pepper, sesame oil, and scallions. Mix in one direction for 2-3 minutes until the mixture becomes slightly sticky; cover and refrigerate 20 minutes to let the flavors meld.
2. While the beef marinates, prepare the piper leaves: bring a small pot of water to a gentle boil and blanch the leaves for 10-15 seconds until pliable. Drain and pat dry with a clean towel; this prevents tearing during wrapping.
3. Lay a piper leaf vein-side up on a work surface. Place about 1 heaping tablespoon of beef mixture near the stem end, then fold the sides inward and roll tightly away from you into a small cigar shape about 2 inches long. Repeat with remaining leaves and filling.
4. Make the nuoc cham by whisking fish sauce, lime juice, sugar, and warm water until the sugar dissolves, then stir in the chilies and garlic. Set aside.
5. Heat a grill pan or cast-iron skillet over medium heat and lightly brush with oil. Arrange the rolls seam-side down and cook 3-4 minutes per side, turning gently, until the leaves are charred in spots and the beef is cooked through (internal temperature 160°F/71°C).
6. Transfer the grilled rolls to a platter and serve hot with the rice noodles, lettuce, herbs, cucumber, and a small bowl of nuoc cham for dipping.

Cook’s Notes

• Look for piper leaves (la lot) at Vietnamese or Southeast Asian markets; they are heart-shaped and have a distinctive peppery, slightly clove-like aroma.
• Do not overfill the leaves or the rolls will split while cooking; about 1 tablespoon of filling per leaf is ideal.
• A charcoal grill gives the most authentic smoky flavor, but a hot grill pan or even a broiler set 4 inches from the heat works well indoors.
• Let the beef marinate for the full 20 minutes so the lemongrass and aromatics fully penetrate the meat.
• Leftover rolls can be reheated in a dry skillet over low heat for 2-3 minutes per side; avoid the microwave as it toughens the leaves.

You might also like

Asian

Vietnamese Special Combo Sandwich

Asian

Vietnamese Steamed Rice Discs with Shrimp and Crispy Shallots

Asian

Vietnamese Crab and Asparagus Soup

Asian

Rare Beef Vietnamese Rice Noodle Soup