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Viet Meatballs!!

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Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Five Spice, Vietnamese
Ingredients Method

Ingredients
  

Meatballs
  • 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
  • 2½ pounds beef ground - fat free?
Bain-marie
  • 2 tablespoons fish sauce
  • ½ teaspoon salt
  • 1 Tablespoon preserved vegetables
To Serve
  • cellophane noodles
  • black pepper
  • scallions dicers
  • cilantro
  • carrots
  • chili paste w/garlic

Method
 

  1. Mix all meatball ingredients and set for 5 hours. Make into 1½" balls.
  2. 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.
  3. Remove and reserve stock.
  4. Strain into bais-marie containing fish sauce, salt, and preserved veggies.
  5. Serve 3 meatballs in a small curry bowl on a bed of noodles, ½ cup of the reserved stock, pepper, scallions, cilantro and carrot.