Beef Balls (Thit Bo Vien) Recipe




Beef Balls (Thit Bo Vien) Ingredients

1/4 cup plus one tablespoon nuoc mam (vietn, amese fish sauce)
1 tbsp plus 1 teaspoon potato starch
1 tsp baking powder
1 tsp sugar
1/4 tsp freshly ground black pepper
2 lb trimmed boneless beef hind shank
4 garlic cloves, crushed
1 tsp oriental sesame oil
1 vegetable oil, for shaping meatball, s

A Recipe for
Beef Balls (Thit Bo Vien)

 

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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.




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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.


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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




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This is a recipe for Beef Balls (Thit Bo Vien) from the recipe cookbook of Recipes-to-go (Meat)


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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




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Beef Balls (Thit Bo Vien)

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Beef Balls (Thit Bo Vien) Directions

A few weeks back there was some discussion of a Vietnamese meat ball
soup that you had in a restaurant. This is a recipe for beef meat
balls that may be close to what you had. Actually this seems to be
more like a pate from the preparation. I'm also posting a recipe for
a Vietnamese pork pate that's delicious as well as a recipe for
grilled dried beef. These crunchy little beef balls are very popular
among the Vietnamese. They are served mainly as appetizers or added
to noodle soups. Chili sauce (tuong ot) is the usual accompaniment,
but any hot red pepper sauce can be served alongside.

[Tuong ot is a paste made by smashing up hot red chilies and garlic.
The Philippine "Sambal Oelek" or Thai Sriracha are good substitutes.
S.C.]

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 minutes.

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.

Yield: about 60 meatballs.

From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori, 1989.

Posted by Stephen Ceideburg August 28 1990.

Serves: 60

 

 

 

 

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