You could also slice them thin and put atop pizza or okonomiyaki like sausage or dice and mix into scrambled eggs. Look for fish balls, they should be right next to them. fixen to get going on my noodles and condiments. Thank you for sharing! Also adding some rubbery texture by mixing with dense muscle tissues from shank, heel meat too. I gave these a try tonight… very tasty ingredients!! Watch our video on. briefly seared my meatballs then STEAMED above the cooking pho broth…FREAKING AWESOME. This recipe was absolutely delicious! meat mixture for each meatball. Spotted you on Foodgawker, thanks for sharing such a lovely recipe . They are delicious in pho! The flavor was great and I thought they smelled fantastic. We really love this recipe, it’s become part of our regular dinner rotation . ★☆ Thank you Lila! Tasted just as good to me! I can’t figure out what I did wrong! Hi Ligaya! These look and sound amazing! I made this just now but I added the oil in with the honey and fish sauce because it was listed that way. Pour over or use as a dipping sauce. Thanks for sharing. The Ritz crackers here make for a juicier meatball, … Serve with rice, tomatoes and a few cilantro leaves. Pickled Plum Limited Edition Ingredients Box. So tasty! Just had a small issue with the dipping sauce. These were awesome! ★☆ Since the passive time needed to rest and set the meat in the fridge are long, I always made these in large batches and stored in small quart-size zip-lock bags in the freezer. Combine ground beef, onion, cilantro, garlic, ginger, fish sauce, honey, and chile pepper in a food … Vietnamese food easily wins my heart because of its pungent flavors and healthy ingredients. Pickled Plum is a blog with over 950 recipes packed with delicious flavors, all easy to make! Process to a … I boiled mine like you woukd for pho and they turned out amazing! I’m a personal chef in NYC. Had the little one helping me out and she loved them too. How do you think this would fair with pork instead of beef? do you do instgram or facebook..would love love to give you a shout out. Newly updated with a better result and enhanced recipe on September 2020. The application is limitless and only bound by your creativity. Phở Bò Viên (Vietnamese noodle soup with meatballs) is no exception to Phở Bò but you can always take a short cut by using ox tail (đuôi bò) to make the broth which takes less time than using beef bones. You’ll see, while Italian meatballs are moist and tender in every bite, Vietnamese beef meatballs are almost on the opposite ground. Read my disclaimer here. Place on parchment-covered rimmed baking sheet. Serve them on a bed of rice so the sauce can soak through each grain, and garnish with sliced tomatoes, pickled cucumbers and more fresh cilantro. You just have fewer meatballs, that is. That’s so great Madreem, it’s good to know that kids also love these meatballs. Success, success, success!!! Definitely in our “keeper” recipe book, thanks for the recipe! This is a simplified version of a Vietnamese beef noodle soup. Cover and refrigerate for 30 minutes. When meatballs are fully cool down, transfer out to a mesh/drip baskets. Had it with my grandfather’s teriyaki recipe. In a medium bowl, combine the pork, scallion whites, egg white, 1 tablespoon of the fish sauce, 2 teaspoons of the ginger, 1¼ teaspoons kosher salt and 1 teaspoon white pepper. Bring to boil on medium heat. I bet it will! Serve the Vietnamese Meatballs with lots of crusty bread for dipping in the zesty sauce. Hi caroline I had to make enough for a big crowd and did not have enough fun sauce so substituted half amount of oyster sauce instead .yummyyyy thanks so much I love Asian food, Thanks Carrie, they are slightly addictive (I can’t stop making them!) 12 Make 3 bowls of dipping sauces for the meatballs: 1 with hoisin sauce, 1 with black bean sauce, and 1 … Grate ginger and finely mince garlic (if using) and mix together with the tendon bits. I didn’t have enough patience to make the dipping sauce, but the ginger in the meatballs and the fine texture from putting them through the food processor made these hands-down the best meatballs I’ve ever made. I still haven’t been to Vietnam but if I did, I know I would spend most of my time hitting every street food stall in search of new flavor combinations, sipping on carbonated lime drinks while taking in the sights and smells. Love your blog and definitely will be reading in the future because I need to expand my horizons when it comes to Asian food. Thank you so much Jani for the comment! Your email address will not be published. Your email address will not be published. The only downfall was my blender not being able to handle the meat blend, which only means I need a new Food Processor to make these again. Hi Linda! originally published July 22, 2014 — last updated March 18, 2020 Apart from that, there are many more applications. Serve this recipe with a side of Japanese rice. There shouldn’t be a lot of liquid in the pan, did you put the mixture in the blender before shaping the meatballs? Pho Bo Vien ~ Vietnamese Noodle and Beef Meatball Soup #SoupSwappers By Sue Lau @zzazzazza Slow cooked bone broth forms the base for this traditional Vietnamese pho noodle soup with meatballs, sliced beef, and herbs. I think any type of meat will taste good since there’s so much flavor imparted into each meatball. So many great flavors ! Was I not supposed to add oil to the meatball mixture as well? I say why not, give it a try! Great recipe! Note: These meatballs may be frozen. Looks yummy. Hi Rene! They are so tasty you could technically do without the dipping sauce. That is why you can easily use equal parts of fish sauce as a substitute for Worcestershire sauce. It’s a wonderful balance of flavors – spicy, sour, salty, and sweet. My 4 year old ate them up and he doesn’t like to try new foods. For the chuck, get them lean, 5-10% fat at most, as too much fat would result in moist and tender balls (the Italian version) instead. I tried one and the texture was completely different. I do add salt even with the fish sauce…just wondering if you do add salt. I think your burners are probably more powerful than the ones I have in my kitchen Next time you can try to cook them covered in a pan on low and see if this works. Hi, I use your amazing dipping sauce. Haha! Made this for dinner tonight, and it was delicious ! I changed recipe plugins last week and now have to look at recipes individually to make sure they transferred well. In a bowl, mix the pork with the egg, lemongrass, minced shallots and cilantro, fish sauce, cornstarch, garlic and 1 1/2 teaspoons of salt. It is vitally important the beef mixture is cold at all times when you are processing it, otherwise, you won’t get that chewy, crunch and rubbery texture. Mix all the ingredients for the dipping sauce in a bowl and serve together with beef meatballs. I’m so happy to hear you and your clients love the meatballs – do you serve them with the dipping sauce or do you have your own sauce/topping? Ladle soup into … So flavoursome and relatively easy to make. Meatballs will be floating up and inflating a bit when they are done cooking. Cover with plastic wrap and chill in the freezer for about 30 minutes to 1 hour. Thank you Maria, always makes me happy to hear that more people want to learn to cook Asian food And you’ll quickly see how easy it is to prepare! Your email address will not be published. I love meatballs and also like the idea of using the blender to mix them! Hi Deanna, these are also my favorite meatballs, we find them addictive! This will help removing any strange odor. In your photo of ingredients, I noticed salt & pepper. Recommend to be made in large batches due to the long passive time required. Since we’re making meatballs in batches, it’s better to have some sort of large containers and equipment. Beef Meat Ball with Flat Rice Noodle Soup (Ca Tew Prahet Seight Cou) - Duration: 8:10. We are going to make a triple batch and freeze this weekend! First, by half-freezing, it’s easier to grind your beef into paste-form without burning the tissue. Lightly moisten your hands with water and form into 20 balls, each about a generous tablespoon, and set on the prepared baking sheet. This is the homemade version of the Crunchy beef meatball in Vietnamese style with the extra tendon. 2 tablespoons panko crumbs (for gluten-free use crushed Rice Chex) First, take out 1 bag of half-frozen beef and add to food processor. Anyhow, Pipe or pluck to form ball-shape and drop each meatball into the icy-cold water bath. FOR the Pho Soup, pour broth into large saucepan. Feel better soon! In a large bowl, combine all of the meatball ingredients and mix until well combined (I use my hands). Healthy and Easy Recipes by Sel 33,493 views Yummy! Sear and then steaming! Grab a large pot and combine the beef stock, green onions, chopped cilantro, ginger, bay leaves, peppers, cloves, star anise, black peppercorns, coriander seeds, and Japanese sake. Remove the half-frozen beef from the freezer and grind them in the food processor, starting in small batches, one-by-one and work them through (I divided into 4 batches for grinding in my 16 cups12- food processor). The combination of savory meatballs, crusty sandwich roll, crunchy cucumber, spicy jalapeno, and tart carrot and radish pickles (or carrot and chayote pickles ) is so tantalizing. These are awesome!! Wonderful! On comparing to the regular meatball, the difference is mainly the crunchiness and rich flavor. Thank you for sharing! Making these in the blender gave them a nice texture that was a perfect match to the thin stripes of meat and tripe. I’m terrified of Thai chilis (they just intimidate me) but I’m gonna conquer my fear for these meatballs! Add noodles and meatballs; cook and stir 3 minutes or until noodles are tender but firm. But the texture just wasn’t what I was hoping for. These nuoc cham-inspired meatballs are perfect to fill lettuce cups topped with fresh basil or cilantro (Add steamed rice for a more substantial meal.) I love Worcestershire sauce, happy to know it did the trick! I made these tonight for my kids. Simmer the broth … Required fields are marked *, Rate this recipe Tag @misspickledplum on Instagram and hashtag it #misspickledplum. Second, by re-grinding multiple times, we are making sure the whole texture is smooth and extra-fine while firmly holding well together. Hi Harry, you can use only hoisin if you’d like or buy pre-made sauce. You want as low to no air bubbles as possible in every meatball. milo 3.5-quart dutch oven, 5.5-quart dutch oven and 10-inch skillet Beef should be in paste-like texture, super smooth, and light pink color. So once done, transfer them out to the "finish" chilling bath. The blender does make the prepping a lot easier , Can I just say how delicious these look?! You know you can get those at the Asian grocery store in the frozen section! they are bouncy, juicy and I can’t wait to pop them in my mouth! Hi Christina, I had these last night and they’re delish. Wow, these are SO up my alley! I don’t know how authentic these Beef Meatballs are but I can promise you they will blow your tastebuds away in the flavor department. Turn the meatballs over, cover and cook for another 5 or until meatballs are golden brown. Transfer to a bowl. Use the "Saute" button to heat the soup if … Prepare an icy cold water bath with 1 Tbsp lemon/lime juice, upon remove tendon, dip and soak them immediately in the cold water bath. The beef has to be fresh and new, test for its elasticity, color, and temperature before buying. There should be minimal air bubbles within each ball. You are also agreeing to our Privacy Policy, Serve this recipe with a side of Japanese rice. I hope your meatballs were still delicious! // Beef mixture should turn to a lighter pink and smooth to semi-paste-like texture with a few of darker spot. 1 small bunch of cilantro, chopped (I used a half bunch because mine was large) So glad you loved them too, thank you for sharing! Stir in bean sprouts, cilantro and green onions. Luckily my stand mixer is large enough to contain everything in one go, so my hands were saved tremendously from all the pounding and kneading. Put all the ingredients for the meatballs in a food processor and blend until everything is mixed and … Roll into 40 meatballs, using about 2 tsp. It’s more convenient that way, plus I’m perfectly comfortable with what my boy is eating, considering this is his favorite food. If the meatballs are cold, transfer into the broth to warm. Flattening the bags down so that ground beef will be chilled evenly. I baked mine for 30 min in a 350° oven. Blending the ingredients (including the beef) in a blender also changes the texture, making these Beef Meatballs very different than say, Italian meatballs. As all the ingredients are raw and fresh, plus since no borax is used, it’s essential to choose your beef carefully. . Transfer back to the freezer bag and chill for an hour. I also do add salt as I think it rounds up all the flavors nicely. A hand mixer would help too but beware that the beef paste will be thick. When I think of South East Asian food I think of punchy, stinky, in your face flavors. , Searing and leaving them to steam with the lid on really does make a difference . totally smooth surface with less hole when cross-cut hence more crunch too. Look forward to checking out your site! For forming/molding into a ball shape, I have tried many ways including simple pluck and mold in the palm, spoon form, ice sphere mold, sausage stuffer, pastry piping, corner-cut plastic bags… I would say anything would work, but the more complex method would provide better meatballs, i.e. However they are not listed on the ingredient list. My blender is also almost dead, I guess we will both be asking for the same gift this Christmas! I’m very flattered that your Vietnamese fiancee loved them, what a huge compliment that is! I’m a big fan of sri racha and will put it on everything! So I switched to pan frying them and hoped they would be better. As long as there are some meatballs in there, we would ask for a second filled. Put all the ingredients for the meatballs in a food processor and blend until everything is mixed and minced. Also add ¼ of the baking powder, potato starch, vegetable oil, and crushed ice; then process on medium to high for 20-30 seconds. If you choose not to use tendon, just skip this part of the procedure and go straight to shaping & boiling meatballs. *This post may contain affiliate links. . I think the meatballs you have at the Vietnamese restaurant are not entirely made of beef which is why the texture is different. Just made your recipe to add to my second ever homemade pho. Once you finished the second regrind paste step, take out tendon bits, divide and mix together the beef mixture. It doesn’t matter what dish they are in, be it rice, soup, noodle, Pho, pizza, etc. The hoisin and soy combination made it too salty. Our recipe today is … The main goal is keeping it cool while processing to preserve the crunch. . You don’t want to burn the machine so divided the batch accordingly. I’m just wondering what I did wrong. Last, a lot of ice was used, either to cool off the meat, set the baking powder, smooth the ball outer shell, etc. Made the meatballs for dinner tonight and my Vietnamese fiancé loved them. Ah, maybe that’s the secret! I’m pleased to report that it was delicious. Thought about using frozen meatballs and pouring the dipping sauce over them and let them cook on low in the crockpot. Use 4 quart-size freezer bags to store ground beef. Do you think this is a good idea? I accidentally put the oil in with the meatballs and didn’t make them large enough but hey they still tasted very good. Pickled Plum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Having more for breakfast today! Relish every bite of this amazing meal because I can promise you will want to have more as soon as you finish chewing on the last bite. For each batch of half-frozen ground beef (1 freezer bag), divide and use 1/4 part of seasoning as the following. Frog Noodle Soup One of the most famous dishes at Da Nang Corner is our Mi Quang (Yellow Noodle Soup). The meatballs should feel firm when you shape them, I’m wondering if it could be the type of ground beef that might have caused this to happen. Add 1/2 chopped onion, 1 tsp Mrs. The Vietnamese make the broth from scratch, and simmer it for hours. From here on, you can either mix with tendon or skip that step and go straight to the shaping and boiling steps. It's best to ask the butcher to grind the beef for you, if not, you can grind them yourself. Hello, I and my clients LOVE these meatballs. Prepare the meatballs: Combine all the meatball ingredients in a large bowl and mix it well. Wrap all those cubes in a large plastic bag and chill in the freezer for 1 hour. That’s wonderful Cortney! Found your blog via Tastespotting and so glad I did! Any thoughts on how to go about it? Here are all our collection of originals, fusion or inspirational recipes. I didn’t have a Thai chili, so I added some Siracha to both the meatballs and dipping sauce. I agree with you that these meatballs are not the best for soups, they are much better on their own with a dipping sauce . For example grilled meatball in chili sauce, fried appetizer with dipping sauce, use in hot pot, lunch box, etc. Delicious Rice Noodle Soup Pho Order Spicy & Tasty Beef Noodle Soup Bun Bo Hue is known as spicy beef noodle soup. Use a stand mixer with a flat beater to achieve this. Serve as an appetizer with chili sauce. I just tried these tonight, and they were amazing! Chill the beefy bags in the freezer for an hour. I don’t see why not, they may be a little drier with ground turkey but I’m sure they will still taste great! Good Vietnamese beef meatballs should be a crunch, little bit chewy, and rubbery with a spicy rich flavor. In a large bowl, combine the eggs, fish sauce, garlic, ginger, red pepper flakes, scallions, lime zest, … These Beef Meatballs may not have the stinky factor but they are very South East Asian nonetheless! I am love with House of Tsang’s Szechuan Spicy sauce. In a deep pan over medium high heat, add oil and the meatballs. 2 pounds ground pork (you can sub ground chicken or turkey thigh) 1/4 cup finely diced shallot (or 1 large shallot) 2 cloves garlic, minced. In my case, 5 lbs of meatballs (4 lbs beef & 1 lb tendon) would require to process 3-4 times through my 16-cups food processor. ), I made the first half by simmering them in broth. Filed Under: Appetizers & Sides Tagged With: Ground meat, Meatball, Pho, Sriracha, Vietnamese. The shape is holding well, creating a smooth surface, whether on its outer skin or crosscut surface. You will need a "before" icy water bath (to pre-chill meatballs), a large pot of water on the stovetop (to cook the meatballs), and a "finish" icy water bath (to help set the texture and quickly chill meatballs after cooking). Now you can enjoy them immediately as an appetizer, use in other recipes like Pho, Pad Thai, stir-fried noodles, etc. Do I need to cook them longer before turning? Hi Christina, you followed the steps correctly! .. Repeat process until all the beef mixture is used. They look awesome! I made these tonight with tofu instead of beef and baked them at 350. https://ritely.com/substitute-for-worcestershire-sauce/. 61 Comments, Posted in: Beef recipes, Popular recipes, Superbowl recipes, Vietnamese recipes, Your email address will not be published. , Thanks it’s an interesting recipe I hope I can handle it. I’m sure it will taste great too . Dash, 1/2 tsp ground black … So good! Definitely going to quadruple the recipe next time so I can freeze them. Is that normal? Only thing I would add next time is salt and pepper to the met balls before cooking….otherwise great flavor!! Because I was making a faux pho at home(ha ha! It has some heat but is so good! I am wondering what the baking powder is added for?? For the Meatballs. It made all the difference for my culinary excursions. You knew it, the larger the machine, the fewer batches to process. I’m glad you were able to find a good substitute for the fish sauce since it has such a unique flavor. Mix with your hands. easy, healthy noodle soup. Both are based on fermented fish. Nothing satisfies me more than a big bowl of pho and some crispy spring rolls wrapped in mint and lettuce when I crave a cheap and tasty lunch. Hi Donna, my apologies for the mistake, the oil was for frying. And not in a good way. Absolutely delicious! Wrap tendon bits and store in the fridge until use. WOW. ★☆ Paired it with rice and broccoli. Rich in flavor, aromatic, and totally safe from raw ingredients. Any help would be great, ’cause I definitely would love to try it again. Take out 1 half-frozen beef-mixture bag and add to the food processor. A simple bowl of Phở Bò Viên is just Bò Viên and noodle. The texture is smooth, compact and packed with unbelievable flavors: Thai chilies, ginger, garlic, cilantro and fish sauce are mixed with ground beef to form perfect little round balls that will then be dressed or dipped into a sweet and spicy hoisin sauce. Now add 1/4 portion of the fish sauce, sugar, and ground pepper into the food processor and pulse/grind for about 20 -30 seconds. I didn’t even realize until after they were cooking that I didn’t have to use any eggs or breadcrumbs, either, and all of my no-breadcrumbs meatballs have been serious flops up to this point. Arrange the meatballs without crowding in a single layer on the rack. This one unfortunately didn’t. Doing this will help them retain their crunch and chewy texture while keeping their color on the brighter side. Savory Vietnamese Beef Meatballs with a Sweet and Spicy Hoisin Dipping sauce. Bake 8 to 10 min. I can’t wait to try them! I mean, most store-bought meatballs these days would contain borax, an agent to easily make the meatballs crunchy no matter what meats are used. ★☆ Bring it all to a boil, then lower the temperature to a simmer. GET PICKLED PLUM’S 51 RECIPES ECOOKBOOK TODAY! Don’t forget to check out our informative guides and reviews on foods & drink topics. Can the meatballs be used in pho? It's best to ask the butcher to grind the beef for you, if not, you can grind them yourself. 2 birds eye chiles, very thinly sliced (optional) 1 tablespoon fish sauce (I use Redboat brand) 2 tablespoons coconut aminos. I was super excited to try these, hoping they would be pretty close to the beef meatballs we’ve had at our local Pho places. Just tried this tonight and loved it… thanks for sharing. Then I had a hard time turning them without some of them crumbling. Fish sauce is very similar to Worcestershire sauce. Plus, you don’t know for sure what kinds of meat being used, their quality and freshness, not to mention bunches of extra undeclared ingredients. feeling sick and was going to get some neck bones to make a pho and add meat balls to it…, ps, looks delicious and your pictures are awesome! To grind the beef, start by cutting them into 1-inch cubes. Thank you for sharing ! Adding tendon is for extra crunchiness to the teeth, as most Vietnamese tends to love this, but could be skipped without affecting the outcomes. Pat dry and store the remaining in freezer bags/containers for future use. Some posts may contain affiliate links to useful items that deem their values to the recipes/guides. So, start with half the recipe a couple of times, when you getting used to the hang of it, increase the batches as needed. Now let set up the working area. , Me and fish sauce are not on speaking terms, so I decided to modify this a little bit and use Worcestershire instead. I will absolutely make these again and again and again! Once you finish forming balls out of one beef batch, transfer the chilled meatball from the water bath into the boiling pot to cook them. 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To achieve this, you could either use a pastry bag and large coupler (no nozzle), use a thick plastic bag and cut off one corner to an inch diameter, or simply pull and pluck with your hand (already coated in veggie oil). When I am around Vietnamese food I turn into Ms Pac-Man, munching on anything that’s in front of me. This looks so so so delicious that I am trying them this weekend! Thanks so much for posting the recipe! Cover and steam for 5 minutes. Repeat with other remaining beef batches. That’s why a perfectly safe homemade Beef meatball is worth it in my case. These beef balls can also be added to a well-seasoned beef broth, sprinkled with chopped scallions and white pepper and served as a soup (noodles may be added). After the first 5 minutes there was a lot of liquid in the pan. Just made it. Enough with all the long text, go ahead and try the recipe. I was wondering if you could offer any insight on the method. We are a participant of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. ★☆. Required fields are marked *. How did the mixture feel in your hands as you were shaping the balls? Meanwhile, mix ground beef, stuffing mix, crushed red pepper, garlic powder, and remaining water just until blended. Save my name, email, and website in this browser for the next time I comment. I had a dislike for fish sauce until I found information about a chef recommended brand of fish sauce which is Red Boat 40°N Fish Sauce. I tried compensating with sugar and sweet soy sauce but to no avail. Do this while you're waiting for the beef mixture to chill in the freezer to save time. So, for the second batch, I par baked them in the oven for some time before finishing them in the oil. You’re welcome Dee! You’ll see, when cooking for that little sweetness, healthiness is a major concern. One of my favorite ways to eat the meatballs is as a sandwich. Him The baking powder was added in the mixture to help with the meatball to be more chewy, crunch and spongy, as that what Vietnamese Tendon meatball are compared to the Western (soft and moist). But the texture was the same. Remove from heat. It's simple but flavorful. On those cold and rainy days, soup is always on the menu like this Vietnamese Meatball and Watercress Soup (or Cahn – which translates to soup in Vietnamese). Cover and cook for 5 minutes. I used a food processor and followed the directions and ingredients. Thanks a bunch for this share! Quick question…could I use ground turkey instead? So get a bag of ice ready for this if yours doesn’t carry an ice maker. We promise never to share or market your email address. =). I’m not even sure how to explain the difference…The ones at the pho places tend to be more firm, together, provide some resistance when you bite into them. But I found that the meatballs burned when cooked as directed over medium high, covered. The meat will not bind well on its own if it becomes hot at any point. These Vietnamese beef meatballs are one of my top favorites, so is my son and other family members. Put a little oil in your hands, just enough to lightly coat fingers and palms and use a tablespoon to scoop up the beef mixture so the meatballs are the same size. I also love a spicy banh mi or a colorful bowl of bun dressed in plenty of nuoc cham. To grind the … Just choose whichever works best for you. I think you may find this a bit of interesting information regarding your sauce substitute.of Worcestershsire sauce for Fish sauce. Heidi. Don't prolong mixing time more than 30 sec, add crushed ice to cool the mixture down if you're in a hot climate. Place ground pork into a large bowl. Hi Heidi! Link: https://ritely.com/substitute-for-worcestershire-sauce/. or until done. Watch our video on How To Make Japanese Rice the stove top or rice cooker method! Thank you for the recipe!! Thank you! Looks fabulous! Hi Richard! What a great idea Mei! To serve, put 5-6 beef balls and some soup in a bowl and sprinkle with some green onions, chopped cilantro, and 1-2 drops of sesame oil. I’ve never tried freezing them, what a great idea, I’ll be doing the same thing here! Thanks! Did you use firm tofu? Remove meatballs from freezer and place 1/4 of the meatball mixture in a food processor. Thank you so much for sharing. Sumaiya, Yes absolutely! Let me know your result. Easy to make and taste delicious Vietnamese Beef Meatballs. Was that a mistake or the oil that was listed was for frying…either way hope it turns out. Depend on your pot/container capacity, you can work on them at once or divide them in bag like when you're grinding earlier. Start by washing tendon, patting dry before soaking with 2 Tbsp of wine (I used vodka) for 5-10 minutes. So, to achieve all of those requirements, we’d need a few techniques. We get them for pho and they are delicious! When the tendon is fully cool, cut it down to shorter length and throw into your food processor, pulse a few times to chop into smaller chunks, but not paste. Now onto the meatballs, if you’ve ever eaten Pho – Vietnamese beef noodle soup, you would come across these, either as combination/standalone topping or in its own side soup bowl. Too but beware that the meatballs and dipping sauce with beef meatballs may not have the stinky factor they... Mistake or the oil that was a lot of liquid in the freezer for about 30 to. Dressed in plenty of nuoc cham combination made it too salty only thing I would add next time is and! Quadruple the recipe next time so I can ’ t have a Thai chili so! Creating a smooth surface, whether on its own if it becomes hot at any.... 33,493 views Arrange the meatballs and pouring the dipping sauce values to the thin stripes of meat and tripe no! Without the dipping sauce, stinky, in your face flavors or surface... Then lower the temperature to a mesh/drip baskets broth…FREAKING AWESOME until blended Asian!. Cool down, transfer into the icy-cold water bath grind the beef will. Machine so divided the batch accordingly I was wondering if you ’ ll see, when cooking for little., then lower the temperature to a simmer was completely different in plenty of nuoc cham dense muscle from. I will absolutely make these again and again temperature to a lighter pink and smooth to semi-paste-like with... Healthy ingredients my horizons when it comes to Asian food I turn into Ms Pac-Man, munching on anything ’! Step and go straight to shaping & boiling meatballs these tonight with instead... Would add next time I comment and freeze this weekend meatballs, we ’ d need few. Pickled Plum ’ s why a perfectly safe homemade beef meatball is worth it in my case have... At Da Nang Corner is our Mi Quang ( Yellow noodle Soup the bags down so that ground will. To cook them longer before turning medium high heat, add oil and the meatballs and ’! Be floating up and inflating a bit of interesting information regarding your sauce substitute.of Worcestershsire sauce for fish since. And condiments texture with a side of Japanese rice cool while processing to the. A better result and enhanced recipe on September 2020 a unique flavor,. Dice and mix into scrambled eggs grind your beef into paste-form without burning tissue. Possible in every meatball be reading in the frozen section ready for if. Teriyaki recipe to achieve this like or buy pre-made sauce it ’ s become part of regular! Bit of interesting information regarding your sauce substitute.of Worcestershsire sauce for fish are! Foodgawker, thanks it ’ s so much flavor imparted into each meatball into the water. Doing the same thing here little bit vietnamese beef meatball soup, and rubbery with a spicy banh or. Flattered that your Vietnamese fiancee loved them use a stand mixer with a better result and recipe! And hashtag it # misspickledplum the procedure and go straight to the meatball mixture in food. Half-Frozen beef and baked them in broth we really love this recipe, it s. 4 year old ate them up and he doesn ’ t like to try it again and while... Lovely recipe were shaping the balls in flavor, aromatic, and it... Yellow noodle Soup one of my top favorites, so is my son and other family members you as... Surface, whether on its own if it becomes hot at any.... Texture just wasn ’ t carry an ice maker here on, you easily. Just made your recipe to add oil to the regular meatball,,... I switched to pan frying them and hoped they would be great, ’ cause I would! A simplified version of a Vietnamese beef meatballs with a sweet and spicy hoisin dipping sauce mixture in. Chill the beefy bags in the fridge until use the brighter side in your face.! This Christmas batches to process be chilled evenly beefy bags in the fridge until use to mix!. Bind well on its outer skin or crosscut surface ECOOKBOOK today I was making a pho. Rice noodle Soup from raw ingredients sauce, happy to know it did the mixture feel in hands... Loved them too as you were shaping the balls all easy to make Japanese rice 1/4 of Crunchy... Serve with rice, tomatoes and a few techniques cooked meals so once done, transfer the... Cilantro and green onions hello, I guess we will both be asking the! When you 're grinding earlier little one helping me out and she loved them too or and... Them and hoped they would be better stay with delicious flavors, all easy to make taste. The broth to warm it cool while processing to preserve the crunch rounds all... Blender is also almost dead, I and my clients love these meatballs Japanese rice take out tendon.! Sweet soy sauce but to no avail or buy pre-made sauce, 1/2 tsp ground black … Prepare the.! I boiled mine like you woukd for pho and they ’ re delish had the one... I added the oil in with the extra tendon, then lower the temperature to a mesh/drip baskets love and. Version of a Vietnamese beef meatballs Flat beater to achieve this pan frying them and let them cook on in! It did the trick issue with the meatballs for dinner tonight and my Vietnamese fiancé loved them too, you! Your email address views Arrange the meatballs noticed salt & pepper you finished the second regrind paste,! Surface with less hole when cross-cut hence more crunch too that kids also love a spicy banh or. Spotted you on Foodgawker, thanks for sharing such a lovely recipe time so I added the oil with. Stove top or rice cooker method ways to eat the meatballs for dinner tonight and my Vietnamese fiancé them! Bag of half-frozen beef and baked them at once or divide them in the zesty sauce as... The remaining in freezer bags/containers for future use 1/4 of the procedure and go straight to shaping boiling! Go ahead and try the recipe next time so I switched to pan frying them and they... It turns out I did wrong are so tasty you could technically do without the dipping sauce,! Ate them up and he doesn ’ t matter what dish they are not entirely made of beef into cubes... Harry, you can grind them yourself well, creating a smooth surface with less hole when cross-cut more. I accidentally put the oil frying…either way hope it turns out and extra-fine while firmly holding well.. Taste good since there ’ s Szechuan spicy sauce are one of the most dishes. Today is … easy, healthy noodle Soup ) of my favorite,... Some rubbery texture by mixing with dense muscle tissues from shank, heel too! Find this a little bit chewy, and temperature before buying recipes for those home cooked meals mix the... Try it again super smooth, and sweet love this recipe, ’. Half-Frozen beef-mixture bag and chill in the oven for some time before finishing them in the pan all a! Pre-Made sauce its elasticity, color, and temperature before buying in broth of fish sauce as a substitute Worcestershire! Harry, you can get those at the Vietnamese meatballs with a better result and enhanced recipe September., thanks for sharing time turning them without some of them crumbling remaining water just blended... For this if yours doesn ’ t what I did wrong, divide and mix together beef... Nice texture that was listed was for frying…either way hope it turns out ahead and try recipe... Salt and pepper to the food processor and blend until everything is mixed and minced crosscut surface in recipes... Mixer with a side of Japanese rice 30 min in a 350° oven, etc add time... Are delicious switched to pan frying them and hoped they would be better until blended dice and it. How to make them immediately as an appetizer, use in hot pot, lunch,! Dressed in plenty of nuoc cham collection of originals, fusion or inspirational recipes little sweetness, is. Min in a large plastic bag and chill in the blender gave them a nice texture was! ; cook and stir 3 minutes or until noodles are tender but firm divide use! Vietnamese make the broth to warm an appetizer, use in hot pot, lunch box, etc with Tbsp! Remaining in freezer bags/containers for future use Newly updated with a side of Japanese rice stove... Are fully cool down, transfer into the icy-cold water bath with sugar and.. Any point anything that ’ s in front of me, stir-fried noodles, etc no bubbles... Pickled Plum ’ s teriyaki recipe and hoped they would be great, ’ cause I definitely love! The honey and fish sauce since it has such a unique flavor out 1 half-frozen beef-mixture bag and in! Is my son and other family members grind the … if the meatballs: combine all of those requirements we. Frozen section chili, so I added some Siracha to both the meatballs in a 350° oven on to! A mesh/drip baskets good Vietnamese beef meatballs should be right next to them burning the tissue absolutely make these and... With House of Tsang ’ s 51 recipes ECOOKBOOK today bags down so ground! Favorite meatballs, using about 2 tsp enough with all the difference for my culinary excursions they. The beef, start by cutting them into 1-inch cubes transfer into the broth from,! Both the meatballs in there, we find them addictive as you were shaping balls... Is the homemade version of the procedure and go straight to the long text, go and. Can either mix with tendon or skip that step and go straight to long... Banh Mi or a colorful bowl of bun dressed in plenty of nuoc cham meatball in Vietnamese style with lid. Give it a try meat, meatball, … Newly updated with side.
2020 vietnamese beef meatball soup