Best 2 Beef Meatballs Vietnamese Recipes
**An Exploration of Vietnamese Beef Meatballs: A Culinary Journey Through Unique Flavors and Textures**
Embark on a tantalizing culinary adventure as we delve into the world of Vietnamese beef meatballs, a symphony of flavors and textures that will captivate your taste buds. These succulent meatballs, known as "bò viên" in Vietnamese, are a staple in Vietnamese cuisine, enjoyed in soups, noodle bowls, hot pots, and as a delectable appetizer. Our comprehensive guide presents a diverse collection of beef meatball recipes, each offering a unique culinary experience. From the classic Vietnamese beef meatballs simmered in a rich, flavorful broth to the innovative grilled beef meatballs infused with lemongrass and herbs, this article will guide you through the art of crafting these delectable morsels. Along the way, you'll discover the secrets to achieving the perfect balance of spices, the techniques for achieving a tender and juicy texture, and the art of pairing these meatballs with a variety of accompaniments. Whether you're a seasoned cook or just starting your culinary journey, this exploration of Vietnamese beef meatballs promises to inspire and delight.
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.
Provided by Nat Da Brat
Categories Meat
Time 40m
Yield 60 meatballs
Number Of Ingredients 11
Steps:
- In a shallow dish, mix the fish sauce, potato starch, baking powder, sugar and white 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, 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.
- 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, and 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 white 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.
VIETNAMESE MEATBALLS
We made a delicious meal of these, Chinese eggrolls, Thai corn fritters, and nuoc cham dipping sauce. I found variations of this recipe on the web, but adjusted the amounts for the best flavor. These can also be grilled. UPDATE: I can't vouch for it being authentically Vietnamese, though the recipes I combined to make this were labeled that way. Also, I don't think fish sauce is a particularly Korean ingredient. I'd change the name to Asian Meatballs but that would mess up the URL.
Provided by Marla Swoffer
Categories Lunch/Snacks
Time 22m
Yield 20 meatballs
Number Of Ingredients 9
Steps:
- Combine all ingredients until well blended.
- Make 1" meatballs.
- Put them on wooden skewers (about 4 per skewer--you kind of have to mold them on to the skewer).
- Broil (or grill) until thoroughly cooked.
Tips:
- Use fresh, quality ingredients: The better the ingredients, the better the meatballs will be. Choose ground beef that is at least 80% lean, and use fresh herbs and spices.
- Don't overmix the meatball mixture: Overmixing will make the meatballs tough. Mix just until the ingredients are combined.
- Chill the meatball mixture before cooking: This will help the meatballs hold their shape and prevent them from falling apart.
- Cook the meatballs over medium heat: This will help them cook evenly and prevent them from burning.
- Don't crowd the meatballs in the pan: Leave some space between them so they can cook evenly.
- Use a meat thermometer to ensure the meatballs are cooked through: The internal temperature should reach 165 degrees Fahrenheit.
Conclusion:
Vietnamese beef meatballs are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect Vietnamese beef meatballs every time.
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