Viet Meatballs!!

Viet Meatballs!!

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Course: Appetizer, Main Course
Cuisine: Five Spice, Vietnamese
Year: 2006
Servings: 6 servings



  • 6 Tablespoons fish sauce
  • 6 Tablespoons water
  • 1 Tablespoon cornstarch (heaping)
  • 2 teaspoons baking soda
  • ½ teaspoon sugar
  • ¼ teaspoon black pepper (actual measurement unclear)
  • 2 Tablespoons sesame oil
  • pounds beef (ground – fat free?)


To Serve

  • cellophane noodles
  • black pepper
  • scallions (dicers)
  • cilantro
  • carrots
  • chili paste w/garlic


  • Mix all meatball ingredients and set for 5 hours. Make into 1½" balls.
  • Bring two quarts of water to a rolling boil. Drop in meatballs. When they float, let them roll for 5 minutes. Add more water as needed.
  • Remove and reserve stock.
  • Strain into bais-marie containing fish sauce, salt, and preserved veggies.
  • Serve 3 meatballs in a small curry bowl on a bed of noodles, ½ cup of the reserved stock, pepper, scallions, cilantro and carrot.

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