Pho Vo Vien - Vietnamese Beef Ball Soup

Ingredients

  • lemongrass, minced
  • lemongrass, minced
  • black bean sauce
  • black bean sauce
  • hoisin sauce
  • hoisin sauce
  • sesame oil
  • + 46 more ingredients
    • fresh cilantro stem
    • fresh cilantro stem
    • green onion
    • (Sriracha)
    • hot chili sauce
    • ¼ cup
    • (Sriracha)
    • hot chili sauce
    • ¼ cup
    • 1 tablespoon
    • 1 tablespoon
    • ¼ cup
    • ¼ cup
    • ¼ cup
    • ¼ cup
    • ½ cup
    • ½ cup
    • chopped
    • 1/3 cup
    • green onion
    • chopped
    • 1/3 cup
    • baking powder
    • 1 teaspoon
    • baking powder
    • 1 teaspoon
    • oil
    • 1 tablespoon
    • oil
    • 1 tablespoon
    • cornstarch
    • 1 tablespoon
    • cornstarch
    • 1 tablespoon
    • salt
    • 1 teaspoon
    • salt
    • 1 teaspoon
    • pepper
    • ½ teaspoon
    • pepper
    • ½ teaspoon
    • chuck steak
    • 1 lb
    • chuck steak
    • 1 lb

1 Slice meat thinly; mix with pepper, salt, cornstarch, oil, and baking powder. 2 Let meat stand for 1 hour, then place meat in a plastic ziplock bag and set in freezer for 45 minutes, turning each 10 minutes to keep from freezing. 3 Remove from freezer and mince very fine in small quantities, ...

View full recipe at SpringPad

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