Wednesday, April 13, 2011

Bò rừng bizon lá lốt: Green Bison Morsels

Alright, So I've moved! The new address (uhm, look up) is That makes sense now, doesn't it? I know, I know, I haven't held up the rest of my birthday declarations yet, but I am working on it. I already gave you an ode and a drawing, alright? 

I have these little lovely morsels to share with you on moving day. These are bite-sized crispy salty little morsels of tender meat baked in grape-leaves, Vietnamese style. As per my city of origin (Arlington, Texas), I feel deeply connected to Vietnamese cuisine and flavors. You think thats funny? You think that's strange? You must not be from Arlington.

(Seriously, we have the 15th highest Vietnamese population in the United States, and we're better for it.)

Anyhow, these are typically made out of beef, but I had some incredible bison in the fridge, so these are "bò rừng bizon lá lốt." Mine turned out insanely, unapologetically green because of the amount of herb and spinach I added. Dear Vietnamese readers: I totally just dictionaried 'bison' in place of 'beef.' Correct me if you please ;)

I served this with a quick 'papaya salad,' but used a finely chopped endive instead of green-papaya (Oh! How I love Gỏi khô bò) because Denton is absolutely void of any market that is even remotely a little bit Asian, much less any place providing the papaya and beansprout bulk-bins of my youth.

I just searched for some good recipes (you really don't need one) and found a great one here. I was surprised to see that she, too, put spinach in! I don't think that is very traditional. I served it with my Dakine Dressing.

Happy Eating!

1 comment:

Jeffrey said...

Never heard of it before, but that looks awesome!