Grilled Beef Wrapped in Sesame Leaves (Bo La Lot)

Preparation

1. 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.