Thit Bo Vien(Beef Balls)

* Exported from MasterCook *

THIT BO VIEN (BEEF BALLS)

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Vietnam Beef/veal
Appetizers Archived

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tb Nuoc mam (vietnamese fish sa
-uce)
4 ts Potato starch
1 t Baking powder
1 t Sugar, granulated
1 t Pepper, black, ground
2 lb Trimmed boneless beef hind s
-hank
4 Garlic cloves -- crushed
1 t Oriental sesame oil
Vegetable oil, for shaping m
-eatballs

In a shallow dish, mix the fish sauce, potato
starch, baking powder, sugar and black pepper.
Slice the meat into 1/8-inch-thick pieces. Add
to the mari- nade 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. 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 resqueezing the same portion between
your thumb and index finger until you obtain a smooth
rounded ball. Scoop out the meatball with an oiled
spoon. 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 black
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.
Yield: about 60 meatballs.



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