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home > recipes > meat > bo vien
from US 1/4 cup Vietnamese fish sauce, plus (nuoc mam) 1 tablespoon vietnamese fish sauce (nuoc mam) 1 tablespoon potato starch, plus 1 teaspoon potato starch 1 teaspoon baking powder 1 teaspoon sugar 1/4 teaspoon fresh ground white pepper 2 lbs trimmed boneless beef shank 4 cloves garlic (crushed) 1 teaspoon oriental sesame oil 1/4 cup vegetable oil (for shaping meatballs) 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.

Bo Vien


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(posted October 3, 2010)

from US

1/4 cup Vietnamese
fish sauce, plus (nuoc mam)
1 tablespoon vietnamese
fish sauce (nuoc mam)
1 tablespoon
potato starch, plus
1 teaspoon
potato starch
1 teaspoon
baking powder
1 teaspoon
sugar
1/4 teaspoon fresh ground white pepper
2 lbs trimmed boneless
beef shank
4 cloves
garlic (crushed)
1 teaspoon oriental
sesame oil
1/4 cup vegetable oil (for shaping meatballs)

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.



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