Bo Vien (Vietnamese Beef Balls)

Ingredients

• 600 g (~1 1/2 lbs) ground beef (partially frozen (about 2 hours))
• 1 1/2 tsp ALSA baking powder (single-acting baking powder)
• 5 Tbsp ice cold water
• 2 Tbsp fish sauce
• 1 1/2 Tbsp potato starch
• 2 Tbsp toasted sesame oil
• 1/4 tsp sea salt
• 2 tsp granulated sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp white pepper (or black pepper)
• 1/2 tsp sand ginger powder (optional)
• ice water
• 2 green onions (cut into large pieces)
• 1 inch piece ginger (smashed)

Instructions

1. 1

   --- For key visual step-by-step photos, refer to the body of the blog post. ---

2. 2

   Add the partially frozen beef into a stand mixer bowl fitted with a paddle attachment/flat beater.

3. 3

   Turn the mixer on low and let the meat start to break up.

4. 4

   In a separate bowl, combine the ALSA baking powder, fish sauce, potato starch, sesame oil, sea salt, sugar, garlic powder, onion powder, white pepper, sand ginger powder and water and give it a stir.

5. 5

   Next, add the seasonings into the beef and continue to mix for another 2-3 minutes.

6. 6

   Increase the speed to medium and continue to beat until long strands start to form, another 3-4 minutes.

7. 7

   Note: the meat will work up the sides of the bowl -- stop and scrape the mixture periodically.

8. 8

   Continue to beat and increase to high speed, until the meat becomes a stiff paste, is light pink and when scraped with a spatula, has an elastic "bounce" to it. (When you gently slap the meat with a spatula, it bounces back and doesn't thud).

9. 9

   Fill a large pot of water and add ice cubes, green onion/scallions and smashed ginger.

10. 10

    Use an ice cream scoop to form the beef balls (or take a small portion of the mixture and use your hands to form a ball by squeezing the meat in your fist through the index finger, middle finger and thumb).

11. 11

    Lightly wet your hands to smoothly form the beef ball and place directly into the ice water.

12. 12

    Continue with the remainder of the meat mixture.

13. 13

    Transfer the pot with the beef balls over to the stove and bring it up to a rolling boil.

14. 14

    Cook the beef balls for 8-10 minutes, until they float are fully cooked.

15. 15

    Skim off any scum that floats to the surface.

16. 16

    Drain the beef balls into a colander and rinse them under cold water.

17. 17

    Transfer the beef balls to an ice bath and let them cool completely.

18. 18

    Once cool, remove the beef balls and pat dry with paper towel.

19. 19

    At this point, they're ready to serve, or freeze for later.