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Ingredients:
½ lb ground beef
2 tbsp minced fresh lemongrass
1 tbsp finely chopped shallots or onion
1 tbsp finely chopped garlic
1 tbsp fish sauce
1 tbsp vegetable oil
1 tsp sugar
1 tsp black pepper
½ tsp salt
½ tsp ground turmeric (optional)
30 to 40 Ia lot
About 10 long bamboo skewers, soaked in water for at least 30 minutes
VietNamese Dipping Sauce (Nuoc Mam Cham)
Directions:
In a medium bowl, combine the ground beef with the lemongrass, shallots, garlic, fish sauce, oil, sugar, pepper, salt, and turmeric, if using, and mix well. Divide the mixture into generous tablespoons of meat, and shape each portion into a plump little cylinder about 2 inches long.
Place a leaf on a cutting board with the veined side down and the stem end toward you, and place a meat portion at the edge nearest you. Roll it up in the leaf and place it, seam side down, on a platter.
Preheat the oven to 400°F. To grill the kebabs, thread 3 or 4 rolls onto each skewer, bunching them up near the pointed end, and taking care to pierce each roll through the seam. Place the skewers on the oiled rack of the hot grill and cook until done, 2 to 3 minutes per side, turning once or twice. Transfer to a serving platter and serve hot, warm, or at room temperature with dipping sauce.
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