Thit Bo Cuon La Luop

Heat a large skillet over medium-high heat without oil. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and transfer to a bowl.

Add the minced garlic (4 cloves), fresh minced ginger (2 teaspoons), nuoc nam, sugar (½ teaspoon), black pepper, and ¼ cup green onion to the cooked beef. Stir well to combine all seasonings, then fold in the fresh cilantro. Set the filling aside.

Rinse the canned grape leaves under cool water to remove excess brine, and gently separate them to prevent tearing. Pat dry with paper towels before using.

Lay one grape leaf flat on a clean work surface with the vein side up. Place approximately 1 tablespoon of beef filling in the center of the leaf, slightly closer to the stem end.

Fold the stem end of the leaf over the filling, then fold in the left and right sides of the leaf toward the center. Roll tightly away from you until the filling is completely enclosed, creating a compact cylinder. Repeat with remaining leaves and filling.

Arrange the stuffed grape leaves seam-side down in a single layer in a steamer basket or on a steaming rack inside a pot with about ½ inch of water.

Cover the pot and steam over medium-high heat for 8-10 minutes until the grape leaves are tender and the rolls are heated through.

While the rolls steam, prepare the dipping sauce by combining the fish sauce (4 tablespoons), water (½ cup), vinegar (2 tablespoons), sugar (2 teaspoons), and crushed red pepper flakes (¾ teaspoon) in a small bowl. Stir until the sugar dissolves.

Add the minced garlic (2 cloves), shredded ginger (3 tablespoons), and shredded carrots (2 tablespoons) to the dipping sauce and stir to combine. Let sit for a few minutes to allow flavors to meld.

Transfer the steamed grape leaf rolls to a serving platter and serve warm with the prepared dipping sauce on the side. Diners can dip each roll into the sauce before eating.