Vietnamese Beef Meatballs (Bò Viên) for Phở Noodle Soups

Here’s a recipe for springy, bouncy beef meatballs. Add them to your pho noodle soups or enjoy them on their own as a tasty snack.

They’re surprisingly easy to make, especially with a stand mixer, and you can whip up a large batch in no time.

What is Bo Vien?

Bò viên are Vietnamese beef meatballs commonly found in phở bò (Vietnamese beef noodle soup) and other Southeast Asian rice noodle soups. They’re also a popular street snack, served on skewers and brushed with a sweet and spicy glaze.

Unlike Italian meatballs, which are moist and crumbly, Vietnamese or Asian-style beef balls have a springy, chewy, and borderline rubbery texture. When you bite into it, you get a satisfying snap.

You can find pre-made versions at many Vietnamese markets if you’re short on time and don’t mind the preservatives. They’re usually in the refrigerated meat section. Some varieties also include beef balls with tendons, a favorite among many.

What You Will Need

To make bo vien at home, gather the following ingredients and equipment:

• Ground beef – To make this an easy recipe, use ground beef. I like to use a whole package from Costco that comes in a 3-pack. One package is 500 grams, which is just over 1.1 lbs and we will use it all. If you don’t like beef, you can use the same recipe with fish, pork and even chicken.
• Fish sauce, salt, sugar, and optional MSG – Adds the signature Vietnamese and Southeast Asian flavors.
• Fresh garlic and shallots – For aroma and flavor. Garlic powder and onion powder can work in a pinch but fresh just make it taste so much better.
• Ground black pepper – Adds a subtle kick. You can replace with ground white pepper for a stronger kick.
• Corn starch – Helps with binding and texture. You can also substitute with potato starch or tapioca starch.
• Baking powder – Gives the meatballs a light, springy bite. You can use either single or double acting baking powder.
• Stand mixer with a paddle attachment or hand mixer – Using a stand mixer with a paddle attachment or electric hand mixture makes the process easier and quicker. It whips the ground beef into a smooth paste, creating a bouncy, springy texture by developing the protein myosin. If you’re starting with large cuts of beef like beef chuck, pulse the meat in a food processor instead. It cuts the meat into smaller pieces and also whips it into a smooth paste.

How to Make Bo Vien

Step 1: Prepare the meat and aromatics

Partially freeze the ground beef in thin sheets. Finely chop the garlic and shallots.

Step 2: Make the paste

Tear the partially frozen beef into small pieces and place them in a stand mixer bowl. Add the minced garlic and shallots, salt, fish sauce, sugar, MSG (if using), black pepper, cornstarch, water, and baking powder.

Mix the meat mixture on low speed, then increase to medium until the beef forms a sticky, smooth paste.

On a stand mixer with a paddle attachment, this usually takes about 5 minutes.

Step 3: Cook and shape meatballs

Bring a medium pot of water to a gentle simmer and have a bowl of cold water nearby.

Wet your hands or spoons in the bowl of cold water, then scoop out and form small meatballs (about 1-inch in diameter). Gently drop them into the boiling water. Cook for about 5 minutes.

Step 4: Serving and storage

Once cooked, scoop out the meat balls with slotted spoon or small colander. They’re ready to use in noodle soups or on their own as an appetizer with a sauce. Once cooled, you can also store them in the freezer for future use. They will last for up to 2 months.

FAQs and Pro Tips

Don’t discard the cooking liquid

You can save the water used to cook the meatballs. Add ginger slices and season it with salt, bouillon powder, and a touch of sugar to make a flavorful broth. Serve with the meat balls and garnish with thinly sliced cilantro (or green onions) and a sprinkle of freshly ground black pepper.

Make small meatballs

Keep the meatballs small (around 1 inch in diameter) as they will expand slightly due to the baking powder.

Why is my meatball texture crumbly instead of bouncy?

You need to process the beef into a paste and it needs to be cold. Skipping this step or overloading the machine that it overheats the meat mixture results in loose, crumbly meatballs.