INGREDIENTS

INSTRUCTIONS

Cut the meat into 1-inch cubes. Place in a large mixing bowl. In a
small mixing bowl, combine the fish sauce, water, cornstarch, sugar,
baking powder and sesame oil. Season with black pepper. Whisk well
and add the beef. Toss well. Cover and refrigerate overnight. Remove
from the refrigerator and place in the bowl of a food processor,
fitted with a metal blade. Process until smooth. To test, bring a
small pot of water to a boil, add a teaspoon of the mixture to the
water and cook for about 1 minute. Remove from the water, taste and
adjust seasoning. Roll the rest of the mixture into individual balls,
about 1 tablespoon for each ball.
In a saucepan, bring the beef stock to a boil. Add the meat balls,
stirring occasionally. When the meat balls start to float, cook for
an additional 5 minutes. Stir in the green onions, nuoc cham and
black pepper. Ladle into individual bowls and serve.
Yield: 8 servings
Recipe Courtesy of Emeril Lagasse, 1999
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC19
Converted by MM_Buster v2.0l.

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