Bo vien recipe – How to make Vietnamese beef meatball
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Vietnamese beef meatball is a common dish which is served with many different dishes such as Hủ Tiếu, Phở ,vermicelli noodles or making meatball skewers. Beef meatball is always  available and sold commonly in the supermarkets; however, prepared beef meatball is often mixed with powder, dope many additives that are not quality assurance. Learning how to make homemade beef meatball is one of the methods that help you to be completely assured about the quality as well as hygiene problem. Let’s discover the recipe of making Vietnamese beef meatball at home right below.

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Ingredients for making bo vien recipe:

  • 1 kg grinded beef
  • 5 tbsp fish sauce
  • 6 tbsp water
  • 2 tbsp potato starch or tapioca starch
  • 1 tsp sugar
  • Monosodium glutamate, pepper
  • Baking powder
  • Sesame oil
  • Ginger, salt

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Instruction for making bo vien recipe

Step 1:

Mix well fish sauce, sugar, pepper, monosodium glutamate, sesame oil. Then put meat into the mixture, wear gloves and mix it well to make meat absorb in spices.

Step 2:
Mix baking powder, potato starch with water, then pour into the mixture above, continue to mix well until meat is smooth.

Step 3:

Put meat into nylon bag, spread out to be thin and keep it in freezer compartment in about 2 hours. At this time, meat is cold but not frozen, take it out and grind it again.

Step 4:

After that, put meat into nylon bag again and keep it in freezer compartment in about 2 hours, take it out and use knife to cut or break it, then put it into the bowl cutter.

Step 5:

Do slowly until it sticks about 3 minutes. If you don’t have the bowl cutter, you can stuff by hands or put it into the grinding machine, grind slowly to make meat smooth.

Step 6:

Take a big bowl of cold water. Wear gloves, use your right hand take a tbsp of meat and put into your left hand, squeeze the meat upwards on the index finger and thumb, use spoon to put it down the cold-water bowl. Keep on doing it until the meat is gone.

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Put beef balls into cold water to make meat firm, white and crispier.

Boil a pot of water, add a little salt and ginger to make water be tastier. When the water boils, put beef meatballs and boil in about 10 minutes. After that, take them out and put into another cold-water bowl, it helps beef balls white, visual appealing without being browned.

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You can use beef ball for soup, vermicelli noodle, phở, hu tieu… 

Take beef balls out to drain, preserve in refrigerator to use gradually.

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