Ingredientes para Vietnamese Beef Balls Thit Bo Vien
- 2 tablespoons fish sauce
- 1/4 cup potato starch
- 1 teaspoon baking powder
- 1 tablespoon sugar
- Fresh Ground White Pepper
- Boneless Beef Shank
- 4 cloves garlic, minced
- Oriental Sesame Oil
- Vegetable oil, for greasing hands
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Como fazer Vietnamese Beef Balls Thit Bo Vien
- In a shallow dish, whisk together 2 tablespoons fish sauce, 1/4 cup potato starch, 1 teaspoon baking powder, 1 tablespoon sugar, and 1/2 teaspoon white pepper.
- Slice 1 pound of beef into 1/8-inch-thick pieces.
- Add the sliced beef to the marinade, ensuring all pieces are coated. Mix well.
- Cover and refrigerate for at least 4 hours, or preferably overnight for optimal flavor.
- Before proceeding, freeze the marinated beef for 30 minutes to firm it up for easier processing.
- Divide the beef into two equal portions. Work with one portion at a time.
- Do not overload your food processor bowl.
- In a food processor, combine half of the beef with 2 cloves garlic (minced) and 1 tablespoon sesame oil.
- Process until a completely smooth but stiff paste forms, approximately 3 minutes. Stop occasionally to scrape down the sides of the bowl.
- The finished paste should be firm and spring back when touched.
- Transfer the paste to a separate bowl. Repeat steps 8-10 with the remaining beef, garlic, and sesame oil.
- Lightly oil your hands with vegetable oil. Take a handful of meat paste (about 1 teaspoon) and roll it between your thumb and index finger, creating a smooth, rounded ball.
- Continue this process until all the paste is formed into meatballs. Use an oiled spoon to transfer the meatballs to avoid sticking.
- Pour 1 inch of water into a wok or wide pot. Place a steamer rack or bamboo steamer over the water.
- Arrange the meatballs in a single layer on the rack, ensuring they are not overcrowded.
- Cover and steam for 5 minutes.
- Serve immediately as an appetizer with your favorite chili sauce. Alternatively, add the meatballs to a flavorful beef broth, garnish with chopped scallions and white pepper, and serve as a soup. If using later, thaw thoroughly before steaming or simmering in boiling water until heated through.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
0g
Fat
0g
Carbs
0g
