Bò Viên (Vietnamese Beef Meatballs) - Wok And Kin

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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. They’re SUPER easy and packed with a robust beefy flavor. Try them in your kitchen and you’ll never settle for store-bought again!

Meatballs worth making at home

I love eating meatballs. Whether they’re made using pork or smothered in a curry sauce, there’s just something so incredibly satisfying about biting into a mouthful of juicy meat.

And when comes to a beef version, Bò Viên tops the list.

There’s nothing quite like it. Each one is ultra potent with beef flavor and second to no store-bought version. Their iconic springy texture is so easy to replicate at home that you’ll wish you had learnt it sooner!

The most amazing part about making a large batch is that you can simply freeze them and take them out to pair with your favorite soups, noodle soups, noodles, rice or sauce recipes.

They’re super convenient when you’re after something quick and satisfying or when you’re feeling like a snack!

Why are Vietnamese meatballs rubbery?

If you go for store-bought Bò Viên, you’ll find they have a texture that is quite ‘dai’ or pleasantly chewy. To achieve this rubbery mouth-feel, some brands might use borax. It acts as a preservative but is also a common ingredient found in cleaning products.

That’s why I would recommend that you make Vietnamese Beef Meatballs at home. That way, you’ll know exactly what goes into them!

To achieve the classic rubbery texture without borax, we like to freeze the ground meat to help it firm up. This is then followed up by a constant whipping to mimic the technique that gives Bánh Canh Cua (Crab Tapioca Noodle Soup)‘s prawn balls and Stuffed Tofu (Yong Tau Fu 釀豆腐) their signature springiness.

Storing the beef balls

When you buy Bò Viên at the shops, they’re often sold either frozen or refrigerated. With these homemade ones, you can do the same. Cook them first, then let each one come to room temperature.

Put them in a freeze-safe bag or container and store them in the freezer for up to 1 month. To eat, simply reheat in boiling water or soup. Alternatively, let them thaw before cooking in a hot liquid. You can even stir fry them in noodles or eat them with rice.

With so many ways to make a quick and easy dinner, there’s no reason not to make them this weekend!

A spoon holding a bitten Bò Viên over a bowl of Phở.

Why this recipe works

Freezing the ground meat keeps it firm so it holds its shape.
Mixing the seasoning into the beef means the flavor is distributed evenly.
Using a stand mixer efficiently beats the mixture until it becomes extra springy.

What you’ll need

For the meatballs

A bowl of ground beef along with dishes of chicken bouillon powder, baking powder, salt, garlic powder, onion powder, sugar, fish sauce, potato starch and pepper next to measuring cups of water and oil.

About the ingredients

Some butchers stock beef mince on display, but if you can’t find it then choose a cut with enough fat to keep the Bò Viên juicy. Ask the butcher to mince it for you. Great options include chuck, brisket or shank.

For the stock seasoning

Dishes of salt and chicken bouillon powder along with half an onion and ginger.

About the ginger

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.

How to make this recipe

A bowl of liquid seasoning with a spoon in it.

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.

Ground beef in a rectangular shape wrapped in plastic wrap.

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.

Frozen ground beef pieces in a stand mixer.

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.

When formed into a ball, place into an ice bath. Repeat until all the paste has been turned into balls.

Pro Tip: Lightly oil the utensils you’ll be using so the mixture doesn’t stick.

Uncooked Bò Viên in a pot of ice water with an onion in it.

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!

Recipe FAQs

What can I use instead of a stand mixer?

If you don’t have a stand mixer, you can mimic the whipping action by using a mortar and pestle. It’ll have to be a fairly large one to get through all the ground beef, but just beat at it with the pestle until it forms a paste. For any portions waiting to be beaten, keep them in the freezer in the meantime.

Why isn’t my bò viên bouncy?

The temperature and whipping action are both key to making Bò Viên springy. The mince needs to be cold and the mixing in the stand mixture consistently fast.

Can I use a different mince other than beef?

You sure can! Chicken or pork will work well for this recipe. Ideally, still opt for the fattier cuts so the meatballs are juicier.

Tips for the best results

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.

More beefy recipes we love

Bò Kho (Vietnamese Beef Stew) – Hearty, homey and stewed with spices until the beef is fall apart tender, this is a fantastic way to enjoy baguettes and noodles.
Oxtail Hot Pot (牛尾煲) – Bring the family around to try a pot of incredibly tender oxtails in a deep satay-infused soup.
Beef Congee – Super kid friendly and simple, it’s the best way to have an easy and humble meal.
Satay Beef Noodle Soup – The broth is creamy, spicy and concentrated with earthy flavors.
Bò Lúc Lắc (Vietnamese Shaking Beef) – Fire up the wok to make juicy beef cubes perfect for a weeknight side dish or an elaborate party!

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