Introducing a recipe for chewy beef meatballs. Add to pho noodle soup or enjoy on its own as a delicious snack.
It’s surprisingly easy to make, especially when using a stand mixer, and you can whip up large batches in no time.
What is Beaubien?
Beau vien is a Vietnamese beef meatball often found in pho bo (Vietnamese beef noodle soup) and other Southeast Asian rice noodle soups. It is also popular as a street food snack, skewered and smeared with a sweet and spicy glaze.
Unlike Italian meatballs, which are moist and crumbly, Vietnamese or Asian-style meatballs are chewy, chewy, and have a borderline rubbery texture. Chewing gives a satisfying crackling sensation.
If you don’t have time and don’t care about preservatives, you can find ready-made versions in many markets in Vietnam. Usually found in the refrigerated meat section. Some varieties also include beef balls with tendons, which are popular with many.
what you need
To make beauvien at home, gather the following materials and tools:
Ground Beef – To make this an easy recipe, use ground beef. I like to use the entire 3-pack from Costco. One package is 500 grams, or just over 1.1 pounds, so you’ll use it all up. If you don’t like beef, you can use the same recipe with fish, pork, or chicken. Fish sauce, salt, sugar, and optional MSG – add characteristic Vietnamese and Southeast Asian flavors. Fresh garlic and shallots – for aroma and flavor. Garlic powder and onion powder can be used in a pinch, but they taste so much better when fresh. Ground black pepper – adds a subtle kick. For a stronger kick, you can replace it with ground white pepper. Cornstarch – helps with binding and texture. You can also substitute potato starch or tapioca starch. Baking powder – Gives the meatballs a light and chewy texture. You can use single-act or double-act baking powder. Stand mixer or hand mixer with paddle attachment – Using a stand mixer or electric hand mixer with a paddle attachment will make the process easier and faster. Ground beef is whipped into a smooth paste that develops the protein myosin, creating a bouncy, bouncy texture. If you’re starting with a large piece of beef, such as a beef chuck, pulse the meat in a food processor instead. Cut the meat into small pieces and whisk into a smooth paste.
How to make beau bien
Step 1: Prepare the meat and spices
Cut the ground beef into thin sheets and partially freeze it. Finely chop the garlic and shallots.
Step 2: Make the paste
Cut the semi-frozen beef into small pieces and place in the bowl of a stand mixer. Add the minced garlic and shallots, salt, fish sauce, sugar, MSG (if using), black pepper, cornstarch, water, and baking powder.
Mix the meat mixture on low speed and increase to medium speed until the beef is a sticky smooth paste.
In a stand mixer with a paddle attachment, this usually takes about 5 minutes.
Step 3: Cook and shape the meatballs
Bring a medium pot of water to a gentle boil, and have a bowl of cold water nearby.
Wet your hands or spoon in a bowl of cold water and scoop into small meatballs (about 1 inch in diameter). Gently place it into the boiling water. Cook for about 5 minutes.
Alternatively, you can use traditional methods. Wet one hand with cold water, grab a handful of meat paste, and squeeze it between your thumb and forefinger to form meatballs.
Step 4: Deliver and store
Once cooked, scoop out the meatballs with a slotted spoon or small colander. You can add it to noodle soups or use it alone as an appetizer with sauces. Once cooled, you can also store it in the freezer for later use. Lasts up to 2 months.
Frequently asked questions and pro tips
Do not throw away cooking liquid
You can save water used when cooking meatballs. Add slices of ginger and season with salt, bouillon powder and a little sugar to create a flavorful soup. Serve with meatballs, garnish with thinly sliced cilantro (or scallions) and sprinkle with freshly ground black pepper.
make small meatballs
Make the meatballs small (about 1 inch in diameter) because the baking powder will cause them to rise slightly.
Why is the texture of meatballs not elastic and tends to fall apart?
Beef must be processed into a paste and cooled. If you skip this step or overload the machine and overheat the meat mixture, you’ll end up with loose, brittle meatballs.
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explanation
Vietnamese beef meatballs (bò viên) have a chewy texture. Perfect to add to pho noodle soups or enjoy on its own as a delicious snack.
Make the paste mixture: Cut the partially frozen beef (500g) into small pieces and place in the stand mixer bowl. Add shallots (2 tablespoons), garlic (1 tablespoon), salt (1/2 teaspoon), black pepper (1/2 teaspoon), MSG (optional 1/2 teaspoon), sugar (1 tablespoon), fish sauce (1 tablespoon), baking powder (2 teaspoons), cornstarch (2 tablespoons), and cold water (1 tablespoon). Mix on low speed using the paddle attachment and increase to medium speed until the beef is a sticky smooth paste (about 5 minutes). Cook and shape the meatballs: Bring a medium saucepan of water to a gentle simmer (not boil), and have a bowl of cold water nearby. Wet your hands or spoon with cold water and scoop into small meatballs (about 1 inch in diameter). Gently add to the boiling pot. Cook for about 5 minutes. Alternatively, you can use traditional shaping methods. That is, wet one hand with cold water, grab a handful of meat paste, and squeeze it between your thumb and forefinger to form meatballs. To serve and store: Once cooked, scoop out the meatballs using a slotted spoon or a small colander. You can add it to noodle soups or use it as an appetizer on its own. Once cooled, you can store it in the freezer for future use. Lasts up to 2 months.
Preparation time: 10 minutesCooking time: 5 minutescategory: side dishmethod: stove topcooking: asian, vietnamese
