Vietnamese Beef Balls

Vietnamese Beef Balls Recipe - Authentic Southeast Asian Cuisine

Region / culture: Asia, Southeast Asia, Vietnam | Servings: 4

Introduction

Vietnamese Beef Balls are a popular dish in Vietnamese cuisine, often served as a snack or appetizer. These flavorful meatballs are made with a combination of ground beef, garlic, and a variety of seasonings. They are typically boiled in broth or water until cooked through, then served with dipping sauces or added to soups and noodle dishes.

History

Beef balls have been a staple in Vietnamese cuisine for centuries, with variations of the dish found in different regions of the country. The recipe has evolved over time, with different ingredients and seasonings being added to create unique flavors. Vietnamese Beef Balls are now enjoyed by people all over the world, both in traditional Vietnamese dishes and in fusion cuisine.

Ingredients

1.25 cups Vietnamese fish sauce
1 tbsp potato starch
1 tsp baking powder
1 tsp white sugar
1 tsp chili powder
0.25 tsp black pepper
1 tsp salt
2 lb (907 g) beef shank or 3 lb ground beef
4 cloves garlic, minced
1 tsp oil

How to prepare

Boil a large pot of water or broth.
Cut the meat into chunks and grind it in a food processor. For better results, use partially frozen meat.
Slowly mix in the remaining ingredients, one at a time, while grinding the meat to ensure thorough mixing.
Continue grinding until a smooth paste without lumps or grit is achieved.
Shape the paste into balls and drop them into the boiling water or broth.
Once the balls float to the surface, they are cooked. Remove them from the pot.
The meatballs can be enjoyed immediately or frozen for later use. To freeze, wrap the homemade meatballs in aluminum foil and place them on a baking sheet before storing in the freezer.

Variations

Add chopped herbs such as cilantro or mint to the meat mixture for added flavor.
Substitute ground pork or chicken for the ground beef for a different taste.
Use different seasonings such as lemongrass, ginger, or soy sauce to customize the flavor of the meatballs.

Notes

To replace the beef shank or any other kind of beef, use the ground beef to prepare for mixing with the same rest of the ingredients.

Cooking Tips & Tricks

For best results, use partially frozen meat when grinding it in a food processor. This will help achieve a smoother texture.

- Be sure to mix in the seasonings slowly and thoroughly to ensure even distribution throughout the meat mixture.

- To test if the meatballs are cooked through, insert a meat thermometer into the center of a ball. It should read at least 160°F (71°C).

- If the meatballs are not floating to the surface of the boiling water, gently stir them to prevent sticking to the bottom of the pot.

Serving Suggestions

Vietnamese Beef Balls can be served as a snack or appetizer with a side of dipping sauce, such as sweet chili sauce or hoisin sauce. They can also be added to soups, noodle dishes, or rice bowls for a hearty meal.

Cooking Techniques

Boiling is the traditional method of cooking Vietnamese Beef Balls, but they can also be baked or pan-fried for a different texture. Be sure to adjust cooking times and temperatures accordingly.

Ingredient Substitutions

If you do not have Vietnamese fish sauce, you can substitute with soy sauce or Worcestershire sauce. You can also use cornstarch instead of potato starch.

Make Ahead Tips

Vietnamese Beef Balls can be made ahead of time and frozen for later use. Simply wrap the meatballs in aluminum foil and store in the freezer until ready to use.

Presentation Ideas

Serve Vietnamese Beef Balls on a platter with toothpicks for easy snacking, or arrange them on a bed of lettuce for a more elegant presentation. Garnish with chopped herbs or sesame seeds for added visual appeal.

Pairing Recommendations

Vietnamese Beef Balls pair well with a variety of dishes, such as rice noodles, steamed rice, or stir-fried vegetables. They also go well with Vietnamese dipping sauces and pickled vegetables.

Storage and Reheating Instructions

Store leftover Vietnamese Beef Balls in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or steam the meatballs until heated through.

Nutrition Information

Calories per serving

Each serving of Vietnamese Beef Balls contains approximately 200 calories.

Carbohydrates

Each serving of Vietnamese Beef Balls contains approximately 2 grams of carbohydrates.

Fats

Each serving of Vietnamese Beef Balls contains approximately 10 grams of fats.

Proteins

Each serving of Vietnamese Beef Balls contains approximately 20 grams of proteins.

Vitamins and minerals

Vietnamese Beef Balls are a good source of iron, zinc, and vitamin B12.

Alergens

Vietnamese Beef Balls contain fish sauce and garlic, which may be allergens for some individuals.

Summary

Vietnamese Beef Balls are a high-protein dish that is relatively low in carbohydrates. They are a good source of essential nutrients such as iron and vitamin B12.

Summary

Vietnamese Beef Balls are a delicious and versatile dish that can be enjoyed in a variety of ways. Whether served as a snack, appetizer, or main course, these flavorful meatballs are sure to be a hit with your family and friends. Try making them at home and experiment with different seasonings and serving options to create your own unique twist on this classic Vietnamese dish.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. I was visiting a friend’s house for dinner and she served me a delicious bowl of pho with these amazing Vietnamese beef balls. They were so flavorful and tender, I couldn’t get enough of them. I asked my friend where she got the recipe from and she told me she learned it from her grandmother who had lived in Vietnam for many years.

I was intrigued by the idea of learning how to make these beef balls myself, so I asked my friend if she could teach me. She graciously agreed and invited me over to her house the following week to show me the ropes. As we gathered all the ingredients and began the cooking process, I was amazed at how simple and straightforward the recipe was. It seemed like something I could easily recreate at home.

My friend explained that the key to making these beef balls delicious was in the combination of ingredients and the way they were cooked. She showed me how to mix together ground beef, garlic, ginger, soy sauce, fish sauce, sugar, and green onions to form the perfect meatball mixture. We then shaped the mixture into small balls and cooked them in a fragrant broth until they were cooked through.

The aroma that filled the kitchen as the beef balls simmered in the broth was absolutely mouthwatering. I couldn’t wait to try them. When they were finally ready, my friend served me a bowl of pho with the beef balls on top. I took my first bite and was instantly transported to the streets of Vietnam. The flavors were incredible – savory, sweet, and slightly spicy all at once.

From that moment on, I knew that this recipe would become a staple in my own cooking repertoire. I asked my friend if I could borrow her grandmother’s handwritten recipe so that I could make these beef balls whenever I pleased. She happily obliged, and I made sure to take notes and ask questions so that I could recreate the dish with confidence.

As I made the Vietnamese beef balls at home for the first time, I couldn’t help but think of all the different places and people that had contributed to my culinary journey. From my friend’s grandmother in Vietnam to my own kitchen in the suburbs, each step in the process felt like a connection to a larger world of flavors and traditions.

The beef balls turned out just as delicious as I remembered, and I was proud to share them with my family and friends. They were a hit at dinner parties and potlucks, and soon enough, I found myself being asked for the recipe by everyone who tried them.

Over the years, I’ve made these Vietnamese beef balls countless times, each batch just as delicious as the last. I’ve tweaked the recipe here and there, adding a dash of this or a pinch of that to suit my own taste preferences. But the core ingredients and cooking process remain the same, a testament to the timeless appeal of this traditional dish.

I often think back to that first time I saw the recipe for Vietnamese beef balls and how it opened up a whole new world of flavors and techniques for me to explore. I’m grateful for the friends and family who have shared their recipes with me over the years, each one adding a unique touch to my own culinary journey.

Now, as I pass on this recipe to my own grandchildren, I hope that they too will find joy in cooking and sharing meals with loved ones. Food has a way of bringing people together, bridging cultures and generations in a way that few other things can. And for that, I am forever grateful.