RECIPES OF VIETNAM

Thit Bo Vien (Beef Balls)

Ingredients :

1/4 cup+1 tbsp

1 tbsp+1tsp

1 tsp

1 tsp

1/4 tsp

2 lb

4 cloves

1 tsp

1/4 cup

Vietnamese fish sauce (nuoc mam)

Potato starch

Baking powder

Sugar

Fresh ground white pepper

Boneless beef shank (trimmed)

Garlic (crushed)

Oriental sesame oil

Vegetable oil (for shaping meatballs)

1. In a shallow dish, mix the fish sauce, potato starch, baking powder, sugar and white pepper

2. Slice the meat into 1/8 inch thick pieces and add to the marinade and mix well

3. Cover and refrigerate for at least 4 hours, or overnight

4. Before proceeding, transfer the meat to the freezer for 30 minutes

5. Work with half of the beef at a time (do not overload the work bowl)

6. In a food processor, combine half of the beef with half of the garlic and sesame oil

7. Process to a completely smooth but stiff paste, about 3 minutes

8. Stop occasionally to scrape down the sides of the work bowl (The completed paste should spring back to the touch)

9. Transfer the paste to a bowl

10. Process the remaining beef, garlic and sesame oil the same way

11. 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 tsp, between your thumb and index finger

12. Keep rolling and squeezing the same portion between your thumb and index finger until you obtain a smooth rounded ball

13. Scoop out the meatball with an oiled spoon, and repeat until all of the paste is used

14. Pour 1 inch of water into a wok or wide pot, place a steamer rack or bamboo steamer over the water

15. Arrange the meatballs without crowding in a single layer on the rack

16. Cover and steam for 5 minutes

17. 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)