*  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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