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Thursday, October 23, 2008

Bo Nuong La Tia To Dai Han (Vietnamese Grilled Beef with Korean Perilla Leaves)

To continue with leaf-wrapped goodness, even though this might look like the other dishes, the filling and leaf are completely different. Hence, a totally different taste.

Bo Nuong La Tia To Dai Han (Vietnamese Grilled Beef with Korean Perilla Leaves) 1

Another substitute for wild betel leaves or grape leaves is tia to (Vietnamese purple perilla). But instead of using tia to, I decided to use gaennip (Korean shiso/perilla leaves). They're sometimes called sesame leaves, but that's a misnomer; they're not related to the sesame family at all. For lack of any other word, my youngest uncle says he just calls them la Dai Han (Vietnamese for Korean leaves). Anyone got a proper translation? Otherwise, I'm calling these la tia to Dai Han (Vietnamese for Korean perilla leaves).

Bo Nuong La Tia To Dai Han (Vietnamese Grilled Beef with Korean Perilla Leaves) 2

Since I was using a Korean herb, instead of the usual seasoning, I decided to go with a
Bulgogi (Korean Barbecued Beef) flavoring. Since I'm using ground beef, I omitted the pureed apple or pear that I would normally use to tenderize the meat. Vietnamese dish and methodology + Korean ingredients = Viet/Korean fusion.

Bo Nuong La Tia To Dai Han (Vietnamese Grilled Beef with Korean Perilla Leaves)

For about 30 rolls, you'll need:
30 Gaennip (Korean sesame leaves)
1/2 pound ground beef
1 tblsp soy sauce
1 tsp sesame oil
2 cloves garlic, minced
2 tsp brown sugar
1 tsp rice wine
1/2 tsp black pepper
1/2 tsp salt

Pluck and wash sesame leaves. Remove stems. Set aside.

In a bowl, mix 1/2 pound ground beef, 1 tblsp soy sauce, 1 tsp sesame oil, 2 cloves minced garlic, 2 tsp brown sugar, 1 tsp rice wine, 1/2 tsp black pepper, and 1/2 tsp salt.

Place a spoonful of the beef in each leaf and roll. I tried using a couple with the backside facing outward, where the purple color showed, to see if it made a difference in appearance of the final product. It didn't.

Bo Nuong La Tia To Dai Han (Vietnamese Grilled Beef with Korean Perilla Leaves) 3

Grill or pan-fry. The leaves emit a lovely minty, herbal aroma when cooked. Serve with rice.

Bo Nuong La Tia To Dai Han (Vietnamese Grilled Beef with Korean Perilla Leaves) 4


My other leaf-wrapped recipes:
Bo Nuong La Lot (Vietnamese Grilled Beef with Wild Betel Leaves)
Bo Nuong La Nho (Vietnamese Grilled Beef with Grape Leaves)
Canh Bap Cai Nhoi Thit (Vietnamese Stuffed Cabbage Soup)
Dolmades (Greek Grape Leaves Stuffed with Rice, Tomatoes, and Onions)
Mieng Kham (Thai Leaf-Wrapped Snack)

1 year ago today, my favorite taro mochi buns at Kiki Bakery - Alhambra.


  1. I like the idea of grilling these stuffed leaves. I imagine the char would go well with the greenness of the dish. Interesting leaf series here, as usual.

  2. I am so fascinated by all the leaves you used to wrap the food in ... they look absolutely fantastic when cooked! So envious of your access to all these different leaves ... I think over here, I just have to start with sweet basil first ;) Thanks for your encouraging words... really appreciate it ^^

  3. JS,
    Thanks! They all taste very different, even if I'm making them look all the same. :P

    No reason why you can't grill sweet basil. I love basil!

  4. ooh I love shiso and bulgogi - the combination sounds really good. I have to remember this for next year when my garden is overrun with leaves...

  5. Foodhoe,
    How do you think this recipe got invented? Needed a way to use them up. :)


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