“Bo La Lot” is traditional Vietnamese street food. It is basically flavoured beef mince wrapped in a ketel leaf and then steamed. I made my own Rosedog version with ginger, garlic, chilli, onion, mint and fish sauce infused organic beef mince and instead of wrapping it in a ketel leaf I used a kale leaf. The perfect party snack, light lunch or supper. A little fiddly to get your head around, but once you get going you will be making these little numbers every night of the week. Ingredients are cheap too.
Serves 4 (Starters) makes about 16 bo la lots
450g Organic or Hormone Free Beef Mince
1 Garlic Clove
1 Red Chilli, de-seeded
1/2 Large Red Onion
1 Thumb Fresh Ginger
2 Limes, 1 juiced, 1 cut into quarters
1 Tbsp Black Pepper
2 Tbsp Fish Sauce
16 Horseshoe-sized Kale Leaves, washed, hard stalks chopped off.
1 Sml Handful of Salty Peanuts, roughly chopped
2 Tbsp Hoisin Sauce
1. Get yourself a food processor and add chilli, onion, garlic, ginger, mint, 1 lime juiced, fish sauce and black pepper and blend until a paste like consistency.
2. Add paste to beef mince and mix well. Leave to sit for 30 minutes, to let all flavours mingle together.
3. Grab yourself a kale leave, shiny side down and back of the leaf up. Spoon about 2 walnut-sized dollops of the beef mince onto the leaf (depending how large your leaf is) fold one side in then the opposite side then the other two sides, so it looks like a long mini parcel.
4. Turn grill on. Continue making all little parcels and then in batches steam them over some boiling water for 3 minutes.
5. Remove and pop on a foil covered metal tray ready for the grill. Brush some hoisin sauce on top of steamed parcels and pop in the grill for 5 minutes.
6. Once browned on top and slightly charred. Load them onto a plate and sprinkle with roughly chopped peanuts and a squeeze of lime.