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Vietnamese Beef Balls Thit Bo Vien Recipe

Experience the irresistible crunch and savory flavor of authentic Vietnamese Thit Bo Vien! These delightful beef balls are incredibly popular in Vietnam, perfect as a zesty appetizer or a hearty addition to your favorite noodle soup. The secret lies in a perfectly balanced marinade and a unique preparation technique resulting in incredibly tender and flavorful beef balls. Serve with a fiery chili sauce (tuong ot) or your favorite hot red pepper sauce for an unforgettable culinary journey.

Prep Time 30 mins
Cook Time 40 mins
Calories 10.7 kcal
Protein 0g
Rating 3.0 (1 Reviews)
Vietnamese Beef Balls Thit Bo Vien 28

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vietnamese Beef Balls Thit Bo Vien

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How to Make Vietnamese Beef Balls Thit Bo Vien

  1. 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.
  2. Slice 1 pound of beef into 1/8-inch-thick pieces.
  3. Add the sliced beef to the marinade, ensuring all pieces are coated. Mix well.
  4. Cover and refrigerate for at least 4 hours, or preferably overnight for optimal flavor.
  5. Before proceeding, freeze the marinated beef for 30 minutes to firm it up for easier processing.
  6. Divide the beef into two equal portions. Work with one portion at a time.
  7. Do not overload your food processor bowl.
  8. In a food processor, combine half of the beef with 2 cloves garlic (minced) and 1 tablespoon sesame oil.
  9. Process until a completely smooth but stiff paste forms, approximately 3 minutes. Stop occasionally to scrape down the sides of the bowl.
  10. The finished paste should be firm and spring back when touched.
  11. Transfer the paste to a separate bowl. Repeat steps 8-10 with the remaining beef, garlic, and sesame oil.
  12. 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.
  13. Continue this process until all the paste is formed into meatballs. Use an oiled spoon to transfer the meatballs to avoid sticking.
  14. Pour 1 inch of water into a wok or wide pot. Place a steamer rack or bamboo steamer over the water.
  15. Arrange the meatballs in a single layer on the rack, ensuring they are not overcrowded.
  16. Cover and steam for 5 minutes.
  17. 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

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Soups, Stews & Chilis Lunch Main Dish / Dinner Beef & Red Meat Asian Vietnamese Gluten Free Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Appetizers Beef Asian Vietnamese Dietary Meat