Vietnamese Beef Balls - (Thit Bo Vien)

Directions

1. 1
   In a shallow dish, mix the fish sauce, potato starch, baking powder, sugar and white pepper.
2. 2
   Slice the meat into 1/8-inch-thick pieces.
3. 3
   Add to the marinade and mix well.
4. 4
   Cover and refrigerate for at least 4 hours, or overnight.
5. 5
   Before proceeding, transfer the meat to the freezer for 30 minutes.
6. 6
   Work with half of the beef at a time; do not overload the work bowl.
7. 7
   In a food processor, combine half of the beef with half of the garlic and sesame oil.
8. 8
   Process to a completely smooth but stiff paste, about 3 minutes.
9. 9
   Stop occasionally to scrape down the sides of the work bowl.
10. 10
    The completed paste should spring back to the touch.
11. 11
    Transfer the paste to a bowl.
12. 12
    Process the remaining beef, garlic and sesame oil the same way.
13. 13
    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.
14. 14
    Keep rolling and squeezing the same portion between your thumb and index finger until you obtain a smooth rounded ball.
15. 15
    Scoop out the meatball with an oiled spoon, and repeat until all of the paste is used.
16. 16
    Pour 1 inch of water into a wok or wide pot, place a steamer rack or bamboo steamer over the water.
17. 17
    Arrange the meatballs without crowding in a single layer on the rack.
18. 18
    Cover and steam for 5 minutes.
19. 19
    Serve as an appetizer with chili sauce.
20. 20
    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).
21. 21
    Note: These meatballs may be frozen.
22. 22
    Thaw them thoroughly, then steam or simmer in boiling water until just heated through.