Beef Balls (Thit Bo Vien)
Serving Size: 60 meatballs
1/4 c Plus one tablespoon nuoc mam (Vietnamese fish sauce)
1 tb Plus 1 teaspoon potato starch
1 ts Baking powder
1 ts Sugar
1/4 ts Freshly ground black pepper
2 lb Trimmed boneless beef hind shank
4 Garlic cloves, crushed
1 ts Oriental sesame oil
Vegetable oil, for shaping meatballs
From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori,
Posted by Stephen Ceideburg August 28 1990.
In a shallow dish, mix the fish sauce, potato starch, baking powder,
sugar and black pepper.
Slice the meat into 1/8-inch-thick pieces. Add to the marinade and
mix well. Cover and refrigerate for at least 4 hours, or overnight.
Before proceeding, transfer the meat to the freezer for 30 minutes.
Work with half of the beef at a time; do not overload the work bowl.
In a food processor, combine half of the beef with half of the garlic
and sesame oil. Process to a completely smooth but stiff paste,
about 3 minutes. Stop occasionally to scrape down the sides of the
work bowl. The completed paste should spring back to the touch.
Transfer the paste to a bowl. Process the remaining beef, garlic and
sesame oil the same way.
Rub some vegetable oil on one hand. Grab a handful of the meat paste
and close your hand into a fist, squeezing out a small portion of the
mixture, about 1 teaspoon, between your thumb and index finger. Keep
rolling and squeezing the same portion between your thumb and index
finger until you obtain a smooth rounded ball. Scoop out the
meatball with an oiled spoon. Repeat until all of the paste is used.
Pour 1 inch of water into a wok or wide pot. Place a steamer rack or
bamboo steamer over the water. Arrange the meatballs without
crowding in a single layer on the rack. Cover and steam for 5
- Serve as an appetizer with chili sauce. These beef balls can also be
added to a well-seasoned beef broth, sprinkled with chopped scallions
and black pepper and served as a soup (noodles may be added).
- NOTE: These meatballs may be frozen. Thaw them thoroughly, then
steam or simmer in boiling water until just heated through.
copyright 2008 galanga.com