Homemade Bò Viên (Vietnamese Beef Balls)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Chill the Meat • Cut the beef into smaller pieces and place them in the freezer for about 1 to 2 hours until semi-frozen and firm. Keeping the meat ice-cold prevents the fat from melting and helps activate the proteins for a bouncy texture. 2. Blend into a Paste • Place the semi-frozen beef into a food processor or stand mixer fitted with a paddle attachment. • Add fish sauce, sugar, ground pepper, baking powder, and potato starch. • Process or mix for a few minutes, then add the crushed ice. • Continue blending until the mixture turns into a sticky, smooth, and elastic paste. 3. Shape the Meatballs • Lightly oil your hands or a spoon to prevent sticking. • Squeeze the paste through the circle of your thumb and index finger to form golf-ball-sized spheres, or scoop them out. • Drop the shaped balls directly into a bowl of ice water. 4. Cook and Shock • Bring a pot of water (seasoned with a little salt, chicken powder, or aromatics like onion and ginger) to a gentle simmer or heat. • Transfer the beef balls into the hot water and cook for about 8 to 10 minutes until they float to the surface. • Remove the cooked Bò Viên and immediately plunge them into an ice bath to lock in the springy, crunchy texture. (2 mins)