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Bò Viên in a bowl of Phở.
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5 from 3 votes

Bò Viên (Vietnamese Beef Meatballs)

Bò Viên is Vietnam's beef meatball that pairs perfectly with Phở. Learn how to make them fresh at home while still getting their signature springy bounce!
Prep Time30 minutes
Cook Time15 minutes
Freeze Time3 hours 30 minutes
Total Time4 hours 15 minutes
Course: Appetizer, Dinner, Lunch, Snack
Cuisine: Asian, Vietnamese
Servings: 10
Calories: 533kcal
Author: Jeannette

Equipment

  • stand mixer
  • plastic wrap
  • ice bath
  • 200g/0.44 lb ice (for the stock)

Ingredients

For The Meatballs

  • 1 kg / 2.2 lb ground beef/beef mince
  • 2 tbsp sugar (or to taste)
  • 1 1/4 tbsp salt (or to taste)
  • 1 tbsp chicken bouillon powder
  • 1/2 tsp baking powder
  • 2 tbsp potato starch
  • 1/2 US cup water
  • 2 tbsp fish sauce
  • 1/2 US cup oil (any neutral tasting one will do)
  • 1/4 tsp pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder

For The Stock Seasoning

  • 2 tbsp salt
  • 1 tsp chicken bouillon powder
  • 30 g / 0.07 lb ginger
  • 1/2 onion
  • water (enough to cover all the meatballs when submerged)

Instructions

  • Mix together 2 tbsp sugar, 1 tbsp chicken powder, 1/2 US cup water, the baking powder, potato starch, fish sauce, oil, pepper, garlic and onion powder.
  • Pour it onto the beef mince and mix it through thoroughly.
  • Place the mixture on plastic wrap and flatten it into a rectangle roughly 1cm (0.4") thick. Wrap the whole rectangle in the plastic wrap. Double wrap to keep it extra sealed.
  • Freeze for 3.5 hours or until firm but still bendable.
  • Take the frozen meat out of the freezer and break it into smaller chunks into the standing mixer. Attach the head that is a flat beater.
  • Start the standing mixer and mix for 1 minute at the lowest speed.
  • Increase the speed to high and let it mix for 5 minutes.
  • Maximize the speed to the highest and let it mix for another 3 minutes until it forms a paste.
  • Use a spoon or ice cream scoop to scoop out the paste to form into spheres. Alternatively, use gloved hands to squeeze the paste through the circle formed between your thumb and index finger.
    Pro Tip: Lightly oil the utensils you'll be using so the mixture doesn't stick.
  • When formed into a ball, place into an ice bath. Repeat until all the paste has been turned into balls.
  • Fill a pot up with enough water to cover all the meatballs if put inside. Stir through 2 tbsp salt and 1 tsp chicken powder before adding the ginger and onion.
  • Add 200g (0.44 lb) ice, then strain the uncooked Bò Viên into the pot. Turn the heat on high and let it come to a boil. Once boiling, cook for another 2-3 minutes or until cooked.
  • Drain and serve immediately as is!

Notes

  • Mix in smaller batches. If you put everything into the stand mixer at once, there may be too much. As soon as it starts mixing, the beef mince will start flying out of the mixer if there's no lid.
  • Work in a cool environment. This helps to keep the Bò Viên cold and firm so they don't melt and lose their shape as you make them.
  • Use beef bouillon. Doing so will deepen the beef flavor so they're extra tasty.
  • Some butchers stock beef mince on display, but if you can't find it then choose a cut with enough fat to keep the meatballs juicy. Ask the butcher to mince it for you. Great options include chuck, brisket or shank.
  • Since the ginger will be used for flavor, you won't need to remove the skin. Add it straight into the stock as is after a quick rinse.

Nutrition

Calories: 533kcal | Carbohydrates: 5g | Protein: 35g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 142mg | Sodium: 2874mg | Potassium: 595mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 4mg