Recipe: Bò Viên
4 pounds lean Ground Beef Chuck or Ground Beef Shank (bắp bò); ask the butcher to ground it for you
2 bags Alsa Baking Powder
8 tablespoons Fish Sauce
2 tablespoons finely chopped Garlic
3 teaspoons Sugar
2 teaspoons Ground Pepper
2 teaspoons fresh grated Ginger
In a bowl, combine all the ingredients and mix it well. Cover and place it in freezer for about 2-3 hours until the beef is really cold or frosty but not yet frozen. You can also place it in the frigde overnight instead freezer. This process will help the meat to bind together.
Remove from freezer or fridge then place it in the food processor with 1/4 of the beef at a time; do not overload the work bowl. Process to a completely smooth but firm paste. Stop occasionally to scrape down the sides of the work bowl. Transfer the beef paste to another bowl. Process the remaining beef.
Place the beef in the freezer for about 30 minutes. This process will help make the beef balls more crunchy.
Bring a pot of water to boil
Prepare a bowl of ice water bowl
Use a spoon to scoop the meat and make it into balls. To avoid the beef from sticking on our hands, wet your hands and a spoon with water.
Place meatballs into the boiling water. When the meatballs float to the surface, let them cook for a few more minutes. The total time is about 7 minutes.
Remove meatballs and place them in an ice water bowl for about 3 minutes. By doing this, the meatballs will bind together and become crunchy.
Remove from ice water.
These meatballs may be frozen for a few months in the freezer. They actually taste crunchier after they have been in the freezer for awhile.
Add it in Pho broth to make a delicious bowl of Phở Bò Viên.
Served separately as an appetizer with Sriracha and hoisin sauce.
Beef balls can also be added to a well-seasoned beef broth or chicken broth, sprinkled with chopped scallions and white pepper and served as a soup.