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Authentic Vietnamese Beef Meatballs Recipe – Thit Bo Vien Delight

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Ingredients

Adjust Servings:
1/4 cup vietnamese fish sauce, plus (nuoc mam)
1 tablespoon vietnamese fish sauce (nuoc mam)
1 tablespoon potato starch, plus
1 teaspoon potato starch
1 teaspoon baking powder
1 teaspoon sugar
1/4 teaspoon fresh ground white pepper
2 lbs trimmed boneless beef shank
4 cloves garlic (crushed)
1 teaspoon oriental sesame oil
1/4 cup vegetable oil (for shaping meatballs)

Nutritional information

10.7
Calories
8 g
Calories From Fat
1 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
124 mg
Sodium
0.4 g
Carbs
0 g
Dietary Fiber
0.1 g
Sugars
0.1 g
Protein
183g
Serving Size

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Authentic Vietnamese Beef Meatballs Recipe – Thit Bo Vien Delight

Features:
    Cuisine:

    Very tasty recipe, though I thought they were a bit too salty. I might use only 3 tbsp fish sauce next time. I also used less beef than called for (300g or so) and added about a cup cooked cannellini beans for a less fatty recipe that is also a little easier on the environment. The balls were lovely in noodle soup.

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Vietnamese Beef Balls – (Thit Bo Vien), 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 , Very tasty recipe, though I thought they were a bit too salty I might use only 3 tbsp fish sauce next time I also used less beef than called for (300g or so) and added about a cup cooked cannellini beans for a less fatty recipe that is also a little easier on the environment The balls were lovely in noodle soup , 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


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    Steps

    1
    Done

    In a Shallow Dish, Mix the Fish Sauce, Potato Starch, Baking Powder, Sugar and White Pepper.

    2
    Done

    Slice the Meat Into 1/8-Inch-Thick Pieces.

    3
    Done

    Add to the Marinade and Mix Well.

    4
    Done

    Cover and Refrigerate For at Least 4 Hours, or Overnight.

    5
    Done

    Before Proceeding, Transfer the Meat to the Freezer For 30 Minutes.

    6
    Done

    Work With Half of the Beef at a Time; Do not Overload the Work Bowl.

    7
    Done

    in a Food Processor, Combine Half of the Beef With Half of the Garlic and Sesame Oil.

    8
    Done

    Process to a Completely Smooth but Stiff Paste, About 3 Minutes.

    9
    Done

    Stop Occasionally to Scrape Down the Sides of the Work Bowl.

    10
    Done

    the Completed Paste Should Spring Back to the Touch.

    11
    Done

    Transfer the Paste to a Bowl.

    12
    Done

    Process the Remaining Beef, Garlic and Sesame Oil the Same Way.

    13
    Done

    Rub Some Vegetable Oil on One Hand, and 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.

    14
    Done

    Keep Rolling and Squeezing the Same Portion Between Your Thumb and Index Finger Until You Obtain a Smooth Rounded Ball.

    15
    Done

    Scoop Out the Meatball With an Oiled Spoon, and Repeat Until All of the Paste Is Used.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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