Grilled Lemongrass Beef or Tofu with Perilla

Bò / đậu hũ nướng lá tía tô

Recipe by Chef Amanda Vong of Auntie Manna's

I enjoy Bò Nướng Lá Tía Tô during the height of perilla harvest due to how abundant the harvest is and the ability to eat tons of these small bites as you cook them. This dish is often made with betel leaves instead of perilla but we’re adapting! Tía Tô is in the mint family so it has a much lighter punch than betel leaves do.

Ingredients:

1 bunch or 6-9 stems Perilla

1/2 lb Ground beef

2 tbsp Lemongrass, minced

2 tbsp Garlic, minced

2 tbsp Shallot, diced

1 tbsp Fish Sauce

2 tsp Palm Sugar

1 tsp Sesame Oil

2 tbsp Neutral Cooking Oil

1 tsp Corn Starch

Optional: Peanuts, Fried Shallot

Instructions:

  1. Combine ground beef or crumbled tofu, lemongrass, shallot, garlic, fish sauce (withhold, if vegetarian), palm sugar or cane sugar, sesame oil, corn starch into a mixing bowl, and let sit for a minimum of 1 hour.

  2. Pluck perilla leaves from their stems, wash, and be sure to dry the leaves. A wet leaf introduces moisture and steam when cooked and we want a crispy exterior!

  3. Lay out the perilla leaf on a cutting board and scoop about 1.5 tbsp of filling onto the middle of the leaf.

  4. Roll it up, tuck in the sides, and using the stem of the perilla, pierce it closed.

  5. Coat in a little bit of neutral oil, heat a pan or your grill.

  6. Place into pan and cook on both sides for 3-4 mins on each side.