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Beef Balls
2
6
6
2
1
2
Pound Boneless beef round
Tablespoon Fish sauce; (nuoc mam)
Tablespoon Water
Teaspoon Cornstarch
/2 Teaspoon Sugar
Teaspoon Baking powder
Freshly ground black pepper
2
2
1
2
Tablespoon Sesame oil
Quart Beef stock
/4 Cup Chopped green onions
Teaspoon Nuoc cham
Cut the meat into 1−inch cubes. Place in a large mixing bowl. In a small
mixing bowl, combine the fish sauce, water, cornstarch, sugar, baking powder
and sesame oil. Season with black pepper. Whisk well and add the beef. Toss
well. Cover and refrigerate overnight. Remove from the refrigerator and
place in the bowl of a food processor, fitted with a metal blade. Process
until smooth. To test, bring a small pot of water to a boil, add a teaspoon
of the mixture to the water and cook for about 1 minute. Remove from the
water, taste and adjust seasoning. Roll the rest of the mixture into
individual balls, about 1 tablespoon for each ball.
In a saucepan, bring the beef stock to a boil. Add the meat balls, stirring
occasionally. When the meat balls start to float, cook for an additional 5
minutes. Stir in the green onions, nuoc cham and black pepper. Ladle into
individual bowls and serve.
Yield: 8 servings
Beef Balls
49
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