Preparation / Directions:
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.
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