Vietnamese Beef Balls Thit Bo Vien
Discover the rich, savory delight of Vietnamese Beef Balls, or Thịt Bò Viên, a quintessential addition to Vietnamese cuisine. These springy, flavorful meatballs are made with tender beef, blended with aromatic fish sauce, garlic powder, and a touch of white pepper for a perfect balance of umami and spice. The unique addition of ice water and ice cubes ensures a silky-smooth paste and signature bouncy texture, while a quick simmer transforms them into juicy, protein-packed gems. Perfect for enhancing a steaming bowl of pho, adding to noodle soups, or enjoying as a standalone snack with your favorite dipping sauce. Easy to make and bursting with traditional Vietnamese flavors, these savory beef balls are a must-try for any home cook.
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Recipe Information
Ingredients
- 500 grams beef (preferably blade roast or chuck, with some fat)
- 1 teaspoon baking soda
- 60 milliliters ice water
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
- 5 pieces ice cubes
Instructions
Cut the beef into small cubes and freeze for 30 minutes. This helps achieve a smooth texture when blending.
Dissolve the baking soda in the ice water. Set aside.
In a food processor, pulse the slightly frozen beef cubes until finely minced, scraping down the sides as needed.
Add the baking soda mixture, fish sauce, sugar, white pepper, garlic powder, and cornstarch to the minced beef. Continue blending until it becomes a smooth, sticky paste. This may take around 3-5 minutes, depending on your processor. Add the ice cubes one at a time during blending to maintain a cold temperature.
Once the paste is ready, transfer it to a bowl. Wet your hands with cold water to prevent sticking, then scoop about a tablespoon of the paste. Shape it into a smooth ball by tossing it between your palms. Repeat with the remaining mixture.
Bring a pot of water to a gentle boil. Lower the heat to a simmer and drop the beef balls in one at a time, ensuring they don’t stick together.
Cook the beef balls for 5-7 minutes, until they float to the surface. Remove with a slotted spoon and let drain on a plate.
Your Thịt Bò Viên are now ready! Serve them in a pho soup, noodle dish, or enjoy as a snack with a dipping sauce.
Nutrition Facts
Calories |
1355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4074 mg | 177% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 5.4 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1494 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
