Savory Vietnamese Beef Meatballs (Thịt Bò Viên)
Delve into the delightful flavors of Vietnamese cuisine with these Savory Vietnamese Beef Meatballs (Thịt Bò Viên). Renowned as a popular street food and appetizer in Vietnam, these tender yet crunchy meatballs are crafted from high-quality beef and perfectly seasoned with traditional spices. They're simple to prepare and are often served with a zesty chili sauce for dipping or tossed into a fragrant noodle soup for a hearty meal. Each bite bursts with flavor, complemented by the subtle notes of garlic and sesame oil, making them an irresistible treat for gatherings or family dinners.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Vietnamese fish sauce
1/4 cup (Plus 1 tablespoon for marinating)
Potato starch
1 tablespoon (Plus 1 teaspoon for thickening)
Baking powder
1 teaspoon (For leavening)
Sugar
1 teaspoon (For balancing flavors)
Fresh ground white pepper
1/4 teaspoon (For seasoning)
Trimmed boneless beef shank
2 lbs (Sliced into thin strips)
Garlic
4 cloves (Crushed)
Oriental sesame oil
1 teaspoon (For flavor)
Vegetable oil
1/4 cup (For shaping meatballs)
Instructions
1
In a shallow dish, whisk together 1/4 cup of Vietnamese fish sauce, 1 tablespoon of potato starch, baking powder, sugar, and fresh ground white pepper until well blended.
2
Trim the beef shank and slice into thin 1/8-inch-thick pieces. Add the meat to the marinade, ensuring that all pieces are well coated. Cover dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
3
Before preparing the meatballs, place the marinated beef in the freezer for about 30 minutes to firm up.
4
In a food processor, work with half of the beef at a time. Combine half of the beef, half of the crushed garlic, and 1 teaspoon of sesame oil in the processor. Blend until you achieve a completely smooth and stiff paste (approximately 3 minutes), scraping the sides as needed.
5
Transfer the first batch of meat paste to a bowl and repeat with the remaining beef, garlic, and sesame oil.
6
To shape the meatballs, lightly oil one hand. Take a handful of the meat paste (approximately 1 teaspoon) and squeeze it between your thumb and index finger, rolling it until you form a smooth, rounded ball. Use an oiled spoon to help scoop out the meatball and repeat until all the mixture is shaped.
7
In a wok or wide pot, add 1 inch of water and place a steamer rack or bamboo steamer above the water. Organize the meatballs in a single layer on the rack without crowding them.
8
Cover the pot and steam the meatballs for 5 minutes until cooked through.
9
Serve these delectable meatballs warm as an appetizer with a side of chili sauce or add them to a well-seasoned beef broth topped with chopped scallions and a dash of white pepper.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Vietnamese Beef Meatballs?
Savory Vietnamese Beef Meatballs, known as Thᄩt Bò Viên, are a popular street food and appetizer known for their tender yet crunchy, bouncy texture.
What does Thᄩt Bò Viên mean?
Thᄩt Bò Viên translates to Vietnamese beef meatballs.
How do I achieve the signature bouncy texture?
The bouncy texture is achieved by processing cold, marinated beef into a smooth, stiff paste using a food processor and adding baking powder.
Why is baking powder used in this recipe?
Baking powder acts as a leavening agent that helps create a light, springy, and slightly crunchy texture in the meatballs.
What cut of beef is best for these meatballs?
Trimmed boneless beef shank is recommended because its lean properties contribute to the proper structure of the meatball.
How long should the beef marinate?
The beef should marinate for at least 4 hours, though overnight is preferred for maximum flavor infusion.
Why must the meat be frozen for 30 minutes before processing?
Freezing the meat slightly ensures it stays very cold during the food processor stage, which prevents the fat from melting and preserves the texture.
Can I substitute potato starch?
Yes, you can use cornstarch as a substitute for potato starch to help bind and thicken the meat paste.
How are Vietnamese meatballs traditionally cooked?
They are traditionally cooked by steaming them for approximately 5 minutes until they are cooked through.
What is the role of fish sauce in this recipe?
Vietnamese fish sauce provides the essential salty, umami flavor that is characteristic of traditional Thᄩt Bò Viên.
How do I shape the meatballs correctly?
Lightly oil your hand, squeeze a small amount of paste between your thumb and index finger to form a ball, and scoop it off with an oiled spoon.
Why do I need to oil my hands and spoon?
The meat paste is very sticky; oiling your hands and tools prevents the paste from sticking and ensures a smooth surface on the meatballs.
What dipping sauce goes well with these meatballs?
A zesty chili sauce or a combination of hoisin sauce and sriracha are perfect for dipping.
Can these meatballs be added to soup?
Yes, they are a classic addition to beef noodle soups like Pho, adding both flavor and a unique texture.
Is sesame oil necessary?
Sesame oil adds a subtle nutty aroma and helps create a smoother consistency in the meat paste.
Can I use black pepper instead of white pepper?
White pepper is preferred for its clean heat and to avoid dark specks in the meatballs, but black pepper can be used as a substitute.
How do I know when the meatballs are finished cooking?
After 5 minutes of steaming, the meatballs should be firm to the touch and have a uniform light brown or grey color.
How should I store leftovers?
Store cooked meatballs in an airtight container in the refrigerator for up to 3 days.
Can I freeze Vietnamese beef meatballs?
Yes, they freeze very well after being steamed. Store them in a freezer-safe bag for up to two months.
What equipment is needed to make the paste?
A high-speed food processor is essential to emulsify the beef into the required smooth, stiff paste.
How thin should I slice the beef?
Slice the beef into very thin 1/8-inch-thick pieces to make it easier for the food processor to blend.
Are these meatballs gluten-free?
They are gluten-free as long as you use a gluten-free brand of fish sauce and ensure your potato starch is pure.
Can I double this recipe?
Yes, but you should process the meat in smaller batches to avoid overloading your food processor.
Why is sugar added to the marinade?
Sugar is used to balance the intense saltiness of the fish sauce and enhance the overall flavor profile.
What is the texture like?
The texture is unique: it is dense and firm with a distinct springy snap when bitten into.
Do I need to add water to the steamer?
Yes, add about 1 inch of water to your wok or pot, ensuring the water does not touch the meatballs on the rack.
Can I use garlic powder instead of fresh garlic?
Fresh crushed garlic is recommended for the best flavor, but garlic powder can be used in a pinch.
What is the total cooking time?
The active steaming time is only 5 minutes, but the prep involves several hours of marinating.
Can these be grilled?
While traditionally steamed, these meatballs can be skewered and grilled after steaming for a smoky charred flavor.
How many servings does this make?
This recipe uses 2 lbs of beef, which typically serves 4 to 6 people depending on the use case.