Best 6 Beef Meatballs Vietnamese Recipes

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Are you craving the delectable flavors of Vietnamese cuisine? Look no further! Beef meatballs, known as "bo vien" in Vietnamese, are a delightful treat that perfectly capture the essence of this culinary wonderland. These morsels of savory goodness are often served in soups, stir-fries, or grilled on skewers, offering a taste experience that is both tantalizing and unforgettable. Whether you're a seasoned cook or a culinary novice, this comprehensive guide will lead you through the delightful journey of creating the perfect beef meatballs Vietnamese style.

Check out the recipes below so you can choose the best recipe for yourself!

RECIPE FOR VIETNAMESE BEEF MEATBALLS WITH TENDON (BO VIEN GAN)



Recipe for Vietnamese Beef Meatballs with Tendon (Bo Vien Gan) image

This is the homemade version of the Crunchy beef meatball in Vietnamese style with the extra tendon. Rich in flavor, aromatic, and totally safe from raw ingredients. Recommend to be made in large batches due to the long passive time required.

Provided by Victoria

Categories     Appetizer

Time 4h40m

Number Of Ingredients 13

4 lbs lean Ground beef chuck (shank , stew chunk or mixed)
2 tsp baking powder
8 Tbsp fish sauce
2 Tbsp sugar
2 tsp ground pepper
4 Tbsp potato starch
140 g crushed ice
½ cup vegetable oil
lots of ice cubes for icy water bath
1 lbs tendon (optional)
2 Tbsp vodka or similar (optional)
A quarter size piece of ginger (optional)
4 garlic cloves (optional)

Steps:

  • It's best to ask the butcher to grind the beef for you, if not, you can grind them yourself. To grind the beef, start by cutting them into 1-inch cubes.
  • Wrap all those cubes in a large plastic bag and chill in the freezer for 1 hour.
  • 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 cups food processor).
  • Use 4 quart-size freezer bags to store ground beef. Flattening the bags down so that ground beef will be chilled evenly. Chill the beefy bags in the freezer for an hour.
  • For each batch of half-frozen ground beef (1 freezer bag), divide and use 1/4 part of seasoning as the following.
  • First, take out 1 bag of half-frozen beef and add to food processor.
  • 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.
  • Beef mixture should turn to a lighter pink and smooth to semi-paste-like texture with a few of darker spot. Transfer back to the freezer bag and chill for an hour.
  • Repeat with other remaining beef batches.
  • Take out 1 half-frozen beef-mixture bag and add to the food processor.
  • Also add ¼ of the baking powder, potato starch, vegetable oil, and crushed ice; then process on medium to high for 20-30 seconds.
  • Beef should be in paste-like texture, super smooth, and light pink color.
  • From here on, you can either mix with tendon or skip that step and go straight to the shaping and boiling steps.
  • If you choose not to use tendon, just skip this part of the procedure and go straight to shaping & boiling meatballs.
  • Start by washing tendon, patting dry before soaking with 2 Tbsp of wine (I used vodka) for 5-10 minutes. This will help removing any strange odor.
  • Pressure cooker: boil enough water, then add tendon and 1 Tbsp of salt, pressure cooked for 20 minutes so that tendon is almost done, but not fully tender. Vent manually.
  • Regular pot: boil tendon with 1 Tbsp of salt, but cook longer, 40-60 minutes
  • 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.
  • 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.
  • Grate ginger and finely mince garlic (if using) and mix together with the tendon bits.
  • Wrap tendon bits and store in the fridge until use. Do this while you're waiting for the beef mixture to chill in the freezer to save time.
  • Once you finished the second regrind paste step, take out tendon bits, divide and mix together the beef mixture. Use a stand mixer with a flat beater to achieve this. Don't prolong mixing time more than 30 sec, add crushed ice to cool the mixture down if you're in a hot climate.
  • You want as low to no air bubbles as possible in every meatball. 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). Just choose whichever works best for you.
  • Now let set up the working area. 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).
  • Depend on your pot/container capacity, you can work on them at once or divide them in bag like when you're grinding earlier.
  • Anyhow, Pipe or pluck to form ball-shape and drop each meatball into the icy-cold water bath. Doing this will help them retain their crunch and chewy texture while keeping their color on the brighter side.
  • 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.
  • Meatballs will be floating up and inflating a bit when they are done cooking. So once done, transfer them out to the "finish" chilling bath.
  • When meatballs are fully cool down, transfer out to a mesh/drip baskets.
  • Now you can enjoy them immediately as an appetizer, use in other recipes like Pho, Pad Thai, stir-fried noodles, etc. Pat dry and store the remaining in freezer bags/containers for future use.

BEEF MEATBALLS (VIETNAMESE)



Beef Meatballs (Vietnamese) image

Savory Vietnamese Beef Meatballs with a Sweet and Spicy Hoisin Dipping sauce.

Provided by Caroline Phelps

Categories     Main

Time 20m

Number Of Ingredients 14

2 tablespoons canola or vegetable oil
1 pound lean ground beef
1 cup red onion (finely chopped)
1/3 cup cilantro (roughly chopped)
4 cloves garlic (finely chopped)
1 tablespoon ginger (peeled and finely chopped)
1 1/2 tablespoon fish sauce
1/2 tablespoon honey
1 Thai chili (finely chopped (optional))
1/4 cup hoisin sauce
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons water
1 Thai chili (finely chopped (optional)

Steps:

  • Put all the ingredients for the meatballs in a food processor and blend until everything is mixed and minced. Transfer to a bowl.
  • 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. Repeat process until all the beef mixture is used.
  • In a deep pan over medium high heat, add oil and the meatballs. Cover and cook for 5 minutes. Turn the meatballs over, cover and cook for another 5 or until meatballs are golden brown.
  • Mix all the ingredients for the dipping sauce in a bowl and serve together with beef meatballs. Pour over or use as a dipping sauce.
  • Serve with rice, tomatoes and a few cilantro leaves.

VIETNAMESE MEATBALLS



Vietnamese Meatballs image

We made a delicious meal of these, Chinese eggrolls, Thai corn fritters, and nuoc cham dipping sauce. I found variations of this recipe on the web, but adjusted the amounts for the best flavor. These can also be grilled. UPDATE: I can't vouch for it being authentically Vietnamese, though the recipes I combined to make this were labeled that way. Also, I don't think fish sauce is a particularly Korean ingredient. I'd change the name to Asian Meatballs but that would mess up the URL.

Provided by Marla Swoffer

Categories     Lunch/Snacks

Time 22m

Yield 20 meatballs

Number Of Ingredients 9

1 1/2 lbs ground beef or 1 1/2 lbs pork
2 garlic cloves
1 tablespoon rice wine
1 tablespoon fish sauce
1 tablespoon soy sauce
1/2 teaspoon sugar
1 egg white
1 tablespoon sesame oil
2 tablespoons cornstarch

Steps:

  • Combine all ingredients until well blended.
  • Make 1" meatballs.
  • Put them on wooden skewers (about 4 per skewer--you kind of have to mold them on to the skewer).
  • Broil (or grill) until thoroughly cooked.

VIETNAMESE MEATBALLS



Vietnamese Meatballs image

These meatballs have a Vietnamese flair and are quite tasty! They can be served as an appetizer with a dipping sauce, or served with rice as a meal. I like them on a bed of hot jasmine long grained rice that's been cooked in a rice cooker!

Provided by DeAnna L.

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 55m

Yield 6

Number Of Ingredients 11

1 ½ pounds ground chicken
1 clove garlic, minced
1 egg white
1 tablespoon rice wine
2 tablespoons soy sauce
½ teaspoon Worcestershire sauce
2 teaspoons fish sauce
½ teaspoon white sugar
salt and white pepper to taste
2 tablespoons cornstarch
1 tablespoon sesame oil

Steps:

  • Preheat the oven's broiler.
  • In a large bowl, mix together the ground chicken, garlic, egg white, rice wine, soy sauce, Worcestershire sauce, fish sauce, sugar, salt, pepper, cornstarch and sesame oil.
  • Form the mixture into small balls, and thread onto skewers 3 or 4 at a time. Place on a baking sheet or broiling rack.
  • Broil for 15 to 20 minutes, turning occasionally, until cooked through.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 4.1 g, Cholesterol 69.3 mg, Fat 5.9 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 496.6 mg, Sugar 0.6 g

VIETNAMESE BEEF BALLS - (THIT BO VIEN)



Vietnamese Beef Balls - (Thit Bo Vien) image

These crunchy little beef balls are very popular among the Vietnamese. They are served mainly as appetizers or added to noodle soups. Chili sauce (tuong ot) is the usual accompaniment, but any hot red pepper sauce can be served alongside.

Provided by Nat Da Brat

Categories     Meat

Time 40m

Yield 60 meatballs

Number Of Ingredients 11

1/4 cup vietnamese fish sauce, plus (nuoc mam)
1 tablespoon vietnamese fish sauce (nuoc mam)
1 tablespoon potato starch, plus
1 teaspoon potato starch
1 teaspoon baking powder
1 teaspoon sugar
1/4 teaspoon fresh ground white pepper
2 lbs trimmed boneless beef shank
4 cloves garlic (crushed)
1 teaspoon oriental sesame oil
1/4 cup vegetable oil (for shaping meatballs)

Steps:

  • In a shallow dish, mix the fish sauce, potato starch, baking powder, sugar and white pepper.
  • Slice the meat into 1/8-inch-thick pieces.
  • Add to the marinade 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, and 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 squeezing the same portion between your thumb and index finger until you obtain a smooth rounded ball.
  • Scoop out the meatball with an oiled spoon, and 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 white 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.

VIETNAMESE LEMONGRASS MEATBALLS



Vietnamese Lemongrass Meatballs image

We enjoy these tasty meatballs served over a bowl of rice or wrapped in lettuce cups. They're balanced with flavors of spicy, salty, tangy, and sweet, and also make wonderful appetizers. Leftover meatballs may be stored in the freezer in a resealable plastic bag.

Provided by lutzflcat

Yield 4

Number Of Ingredients 17

1 pound lean ground pork
¼ cup panko bread crumbs
1 large shallot, minced
2 tablespoons lemongrass paste (such as Gourmet Garden®)
1 tablespoon finely chopped mint
1 tablespoon fish sauce
1 tablespoon brown sugar
2 cloves garlic, crushed
1 teaspoon finely grated ginger root
¼ teaspoon salt
¼ cup water
3 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon white sugar, or more to taste
1 teaspoon rice vinegar
1 small Thai chile pepper, minced
1 small garlic clove, finely chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
  • Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
  • Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
  • Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.

Nutrition Facts : Calories 306.3 calories, Carbohydrate 16.3 g, Cholesterol 73.6 mg, Fat 16.5 g, Fiber 0.3 g, Protein 22.2 g, SaturatedFat 6.1 g, Sodium 1589.1 mg, Sugar 7.9 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Use Fresh Ingredients: The fresher your ingredients, the better your meatballs will taste. If possible, use organic or locally-sourced ingredients.
  • Season Well: Don't be afraid to season your meatballs well. Vietnamese cuisine is known for its bold flavors, so don't hold back on the spices.
  • Cook the Meatballs Thoroughly: Make sure the meatballs are cooked all the way through before serving. You can check this by inserting a meat thermometer into the center of a meatball. The internal temperature should reach 165°F (74°C).
  • Serve with a Dipping Sauce: Vietnamese meatballs are often served with a dipping sauce. This can be a simple sauce made from fish sauce, lime juice, and sugar, or a more complex sauce made with a variety of ingredients.

Conclusion:

Vietnamese meatballs are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be customized to your own taste preferences. Whether you are a fan of Vietnamese cuisine or just looking for something new to try, these meatballs are sure to please.

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