*  Exported from  MasterCook  *

                        THIT BO VIEN (BEEF BALLS)

Recipe By     : 
Serving Size  : 60   Preparation Time :0:00
Categories    : Vietnam                          Beef/veal
                Appetizers                       Archived

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5       tb           Nuoc mam (vietnamese fish sa
                        -uce)
   4       ts           Potato starch
   1       t            Baking powder
   1       t            Sugar, granulated
   1       t            Pepper, black, ground
   2       lb           Trimmed boneless beef hind s
                        -hank
   4                    Garlic cloves -- crushed
   1       t            Oriental sesame oil
                        Vegetable oil, for shaping m
                        -eatballs

        In a shallow dish, mix the fish sauce, potato
  starch, baking powder, sugar and black pepper.
        Slice the meat into 1/8-inch-thick pieces. Add
  to the mari- nade 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. 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 resqueezing the same portion between
  your thumb and index finger until you obtain a smooth
  rounded ball. Scoop out the meatball with an oiled
  spoon. 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 black
  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.
       Yield: about 60 meatballs.
 


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