VIETNAMESE MEATBALLS IN RICE PAPER WRAPS
Make and share this Vietnamese Meatballs in Rice Paper Wraps recipe from Food.com.
Provided by Sonya01
Categories Lunch/Snacks
Time 20m
Yield 20 rolls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Grind the pork, spring onion, garlic, Trident Stir-Fry Fish Sauce and a pinch of salt and pepper to a smooth paste in a food processor.
- Form the paste into 20 small balls and coat with flour or cornflour.
- Heat the oil in a wok to medium-hot.
- Deep fry meatballs for about 2 minutes until golden.
- Soften rice paper in hot water and then spread it out on paper towel.
- Add a few meatballs, some lettuce, a little softened vermicelli and a mint leaf.
- Fold the rice paper and serve with dipping sauce.
Nutrition Facts : Calories 1189.6, Fat 115.5, SaturatedFat 16.3, Cholesterol 66.4, Sodium 624.3, Carbohydrate 14.5, Fiber 0.7, Sugar 0.5, Protein 25.4
VIETNAMESE BEEF BALLS - (THIT BO VIEN)
These crunchy little beef balls are very popular among the Vietnamese. They are served mainly as appetizers or added to noodle soups. Chili sauce (tuong ot) is the usual accompaniment, but any hot red pepper sauce can be served alongside.
Provided by Nat Da Brat
Categories Meat
Time 40m
Yield 60 meatballs
Number Of Ingredients 11
Steps:
- In a shallow dish, mix the fish sauce, potato starch, baking powder, sugar and white pepper.
- Slice the meat into 1/8-inch-thick pieces.
- Add to the marinade and mix well.
- Cover and refrigerate for at least 4 hours, or overnight.
- Before proceeding, transfer the meat to the freezer for 30 minutes.
- Work with half of the beef at a time; do not overload the work bowl.
- In a food processor, combine half of the beef with half of the garlic and sesame oil.
- Process to a completely smooth but stiff paste, about 3 minutes.
- Stop occasionally to scrape down the sides of the work bowl.
- The completed paste should spring back to the touch.
- Transfer the paste to a bowl.
- Process the remaining beef, garlic and sesame oil the same way.
- 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.
- Keep rolling and squeezing the same portion between your thumb and index finger until you obtain a smooth rounded ball.
- Scoop out the meatball with an oiled spoon, and repeat until all of the paste is used.
- Pour 1 inch of water into a wok or wide pot, place a steamer rack or bamboo steamer over the water.
- Arrange the meatballs without crowding in a single layer on the rack.
- Cover and steam for 5 minutes.
- Serve as an appetizer with chili sauce.
- 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).
- Note: These meatballs may be frozen.
- Thaw them thoroughly, then steam or simmer in boiling water until just heated through.
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