Saturday, January 18, 2014

Bo Vien Gan (Vietnamese Beef Meatballs with Tendon)

Bo Vien Gan (Vietnamese Beef Meatballs with Tendon)

1 lb. Ground Beef
1 Tendon
Pinch of Salt
1 tsp. Tapioca Starch
1/2 tsp. Alsa Baking Powder
1/2 cup sliced Shallots
2 Tbsp. minced Garlic
1 tsp. chopped Ginger
1 tsp. Fish Sauce
1/2 tsp. Salt
1 tsp. Sugar
1/8 tsp. Mushroom Seasoning
1/2 tsp. Black Pepper

Rinse and boil 1 Tendon for at least 2 hours.  Add in a pinch of Salt when boiling.  In a food processor add in 1 lb. Ground Beef.
Add in 1 tsp. Tapioca Starch.  Add in 1/2 tsp. Alsa Baking Powder. Add in 1/2 cup sliced Shallots. Add in 2 Tbsp. minced Garlic. Add in 1 tsp. chopped Ginger.
Add in 1 tsp. Fish Sauce. Add in 1/2 tsp. Salt. Add in 1 tsp. Sugar. 1/8 tsp. Mushroom Seasoning.  Add in 1/2 tsp. Black Pepper.
Blend. Cover with plastic wrap and put in the freezer for 2 hours. After 2 hours, take it out and blend again. Take your cooked Tendon, cut into tiny pieces.
Put it in with the Beef and blend.  Fill a large pot with water, bring to a boil.  Roll the paste into balls and drop it into the water.  Let it boil for about 7-9 minutes.  Remove any foams.
Then take it out and drop it in cold water.
Then take it out from the cold water and let it air dry for a few minutes. After you let it dry, you can put in a plastic bag and freeze them. Use them whenever you make Pho Noodle Soup or any soup you like.

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