Thit Bo Vien (beef Balls) Recipe
Yield: 60 ServingsRecipe by luhu.jp
Ingredients:
5 tbsp: Nuoc mam, vietnamese fish sa uce
4 tsp: Potato starch,
1 tsp: Baking powder,
1 tsp: Sugar, granulated
1 tsp: Pepper, black, ground
2 lbs: Trimmed boneless beef hind s hank,
4: Garlic cloves, crushed
1 tsp: Oriental sesame oil,
Vegetable oil, for shaping m eatballs
In a shallow dish, mix the fish sauce, potato starch, baking
Directions:
powder, sugar and black pepper.
Slice the meat into 1/8-inch-thick pieces. Add to the mari-
nade 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 resqueezing 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.
Source from luhu.jp
Slice the meat into 1/8-inch-thick pieces. Add to the mari-
nade 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 resqueezing 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.
Source from luhu.jp