Bo Vien (Vietnamese Beef Balls)
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
30 balls
-
Calories
63 kcal
-
Course
Appetizer
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Cuisine
Asian, Vietnamese
Bo Vien (Vietnamese Beef Balls)
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This recipe for Homemade Vietnamese Beef Balls (Bo Vien) yields a springy, bouncy beef meatball that pairs deliciously in pho noodle soup.
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Ingredients
Beef balls:
- 600 g (~1 ½ lbs) ground beef partially frozen (about 2 hours)
- 1 ½ teaspoon ALSA baking powder single-acting baking powder
- 5 tablespoon ice cold water
- 2 tablespoon fish sauce
- 1 ½ tablespoon Potato Starch
- 2 tablespoon toasted sesame oil
- ¼ teaspoon sea salt
- 2 teaspoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon white pepper or black pepper
- ½ teaspoon sand ginger powder optional
For boiling:
- ice water
- 2 green onions cut into large pieces
- 1 inch piece ginger smashed
Instructions
For key visual step-by-step photos, refer to the body of the blog post.
- Add the partially frozen beef into a stand mixer bowl fitted with a paddle attachment/flat beater.
- Turn the mixer on low and let the meat start to break up.
- In a separate bowl, combine the ALSA baking powder, fish sauce, potato starch, sesame oil, sea salt, sugar, garlic powder, onion powder, white pepper, sand ginger powder and water and give it a stir.
- Next, add the seasonings into the beef and continue to mix for another 2-3 minutes.
- Increase the speed to medium and continue to beat until long strands start to form, another 3-4 minutes.
- Note: the meat will work up the sides of the bowl -- stop and scrape the mixture periodically.
- Continue to beat and increase to high speed, until the meat becomes a stiff paste, is light pink and when scraped with a spatula, has an elastic "bounce" to it. (When you gently slap the meat with a spatula, it bounces back and doesn't thud).
- Fill a large pot of water and add ice cubes, green onion/scallions and smashed ginger.
- Use an ice cream scoop to form the beef balls (or take a small portion of the mixture and use your hands to form a ball by squeezing the meat in your fist through the index finger, middle finger and thumb).
- Lightly wet your hands to smoothly form the beef ball and place directly into the ice water.
- Continue with the remainder of the meat mixture.
- Transfer the pot with the beef balls over to the stove and bring it up to a rolling boil.
- Cook the beef balls for 8-10 minutes, until they float are fully cooked.
- Skim off any scum that floats to the surface.
- Drain the beef balls into a colander and rinse them under cold water.
- Transfer the beef balls to an ice bath and let them cool completely.
- Once cool, remove the beef balls and pat dry with paper towel.
- At this point, they're ready to serve, or freeze for later.
Notes
- Note: the total time for mechanically beating the ground beef should take anywhere from 10-15 minutes, depending on the speed and power of your mixer.
Nutrition Information
Show Details
Calories
63kcal
(3%)
Carbohydrates
1g
(0%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
151mg
(6%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30balls
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 151mg | 6% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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