Beef Meatballs (Bo Vien)

This recipe for Vietnamese Beef Meatballs (Bo Vien) is easy to make at home and delicious! If this is your first time trying Vietnamese Beef Meatballs you may be surprised by the consistency.  They are not soft like American or Italian meatballs.  On the contrary, they are springy and sometimes described as “rubbery”–but in a good way.  There’s a specific Vietnamese word to describe the consistency of the beef meatballs called “dai” .  The closest translation to this Viet word is perhaps “chewy” but I don’t think this accurately or positively describes the unique texture of these meatballs.  With that said, I hope you’ll try these one-of-a-kind meatballs with an open mind.  In the below recipe, I share the techniques for achieving the desired springiness.  It’s a bit of work and the chilling of the meat throughout the various stages of preparation is essential.  The first time you make them, the meatballs may be soft and mushy but don’t give up!  Practice makes perfect!  Once you figure out the right chilling time (varies with your freezer), processing time (varies with your food processor) and cooking time (varies with the size of the balls), you’ll be able to make perfectly springy and delicious meatballs.  The true test of the success of these balls is to try and bounce them on your counter.  No joke!  If you can get at least one or two good bounces, Congratulations! You have the perfect Vietnamese Beef Meatballs. Enjoy! 🙂

Quick Meal or Appetizer - Beef Meatballs in a Light Broth Served with a Hoisin Chili Paste Dipping Sauce

Notes on the Beef Meatball (Bo Vien) Recipe, Tips and Tricks

80/20 ground beef is meat that is comprised of 80% meat and 20% fat.  The fat is essential for flavor and juiciness.  You can go a bit leaner if you’d like but some fat is essential for this recipe.

It helps to spread out the meat as thinly as possible so it chills faster.  If you have a metal pan or cookie sheet, use that as it cools quickly.  Also, if your freezer doesn’t have any strange odors, you can leave the pan uncovered and that will speed up the chilling process.

Leave the meat in the freezer as long as possible so that it’s almost frozen but just before it turns into a solid chunk of meat.  (You should still be able to slice through it with a knife or large spoon.)  Depending on the freezer, this could take from 1 – 2+ hours.

Keeping the meat cold during the entire preparation process is key to achieving the springy texture.  Work quickly with processing the meat and then return it to the freezer right away.  Also, be sure to put the meat not yet processed back in the freezer.  If at any point during this entire process the meat gets warm, the meatballs will be soft.

Unless you have a really powerful or professional food processor, divide the meat into smaller portions for processing otherwise you will overwork the motor.  (I’ve had my share of burned-out motors.)

Do not use too much baking powder.  If you do, the Beef Meatballs will be nice and puffy immediately after cooking.  However after cooling they will shrivel and look pitiful.

Do not cook the meatballs in rapidly boiling water.  This causes them to lose their round shape.

Don’t skip the step where we dunk the meatballs in cold water after cooking.  This helps to firm up the Beef Meatballs and aids in the springy texture as well.

For folks looking to duplicate a restaurant recipe, my apologies, this is not that recipe.  These Beef Meatballs will not taste like the restaurant version because I omit two very hazardous ingredients commonly used in the recipe:  MSG and Borax.  I cannot in good conscience share a recipe that uses MSG, known to cause hypertension and other health risks, and Borax, a chemical used in household cleaners and insecticides.  Our health is more important than a tasty meal.

Watch the video for instructions.


Beef Meatball /Bo Vien

These tasty Vietnamese beef meatballs can be served as an appetizer with a dipping sauce or added to soups, noodles soups, stir frys and more!


2 Tbsp ice water
1 1/2 Tbsp fish sauce
1/2 Tbsp sugar
1/2 Tbsp potato starch
1/2 tsp beef seasoning
1/2 tsp ground white pepper
1/2 tsp baking powder
1 lb 80/20 ground beef
1 Tbsp vegetable oil
1 tsp distilled white vinegar


Combine ice water, fish sauce, sugar, potato starch, beef seasoning, and white pepper in a bowl and stir to dissolve.  Add the baking powder and mix with the marinade.  Add the beef to marinade and blend well using your hands.  Mix for about 1-2 minutes.  Do not overwork the meat.  Spread the meat mixture evenly into a large dish or plate.  Cover with plastic wrap and place in the freezer.  Freeze for 1 1/2 hours.

Divide the meat into 3 equal batches.   Add the first batch into the food processor.  Place the remaining meat back in the freezer.  Pulse the meat 10 times.  Scrape down the side of the prep bowl and spread out the meat if it has clumped together.  Processor for 10 seconds.  Scrape around the bowl again.  This is one cycle.  Repeat this pulse/process cycle 2 more times for a total of 3 cycles.  Scoop out the meat and place back in the dish.  Add the next batch and process in the same way.  Remember to return the dish back to the freezer each time you’re processing, so the meat doesn’t thaw.

After the third batch is processed, add the first two batches back into the food processor.  Add the vegetable oil.  Process for another 30-45 seconds until thoroughly combined and smooth.

Divide the meat in half and shape into 2-12 inch logs.  Cover with plastic wrap and then freeze for 1 hour.

Remove one log from the freezer.  Pinch off a small amount, approximately 1/2 oz, of the meat mixture and roll into a ball.  Wet your hands with water if they get sticky. Roll all meatballs using up the first log.

Fill a large bowl with water and add to it 1 cup ice and 1 tsp vinegar.

Bring a large pot of water to a rapid boil.  Gently drop all the beef meatballs into the boiling water.  Reduce the heat to Low and simmer for 7-8 minutes.  Gently rotate the balls every few minutes.  Transfer meatballs into ice bath and dunk the meatballs in the ice batch for 30 seconds.  Transfer to a colander and allow to drain.

Repeat the same steps for second batch making the remaining beef meatballs.

Serve these Beef Meatballs in soups, noodle soups, stir-fries, etc.  If you want to enjoy these Beef Meatballs as an appetizer or snack, serve with a Hoisin Plum Dipping Sauce and Satay Chili Paste.

Yields:  30 (1/2) oz meatballs

If you enjoy this Beef Meatballs (Bo Vien) recipe, you may also like:

Tools I Love and Use in My Kitchen


, , , , , , , ,

36 Responses to Beef Meatballs (Bo Vien)

  1. Jeana June 23, 2017 at 11:00 am #

    Hi Trang,
    Many Vietnamese bo vien recipe uses borax to achieve the crunch. I like that your recipe doesn’t use that. But I wonder if it achieves the right crunch anyway? And if so, which part of your technique do I have to pay attention to make sure I achieve the same? Is it the keeping the meat cold while processing?

    Is there a certain cut of beef that you would recommend? Is it ground chuck?

    Thank you.

    • Trang July 6, 2017 at 5:50 pm #

      Hi Jeana,
      I haven’t found a way to perfectly replicate the crunch Borax provides but I feel better not cooking with this toxic chemical. The key to my recipe is keeping the meat icy cold at all times, especially during processing. It helps to have a strong food processor which can grind the meat into a paste quickly so there is minimal handling time. Ground chuck is my choice. It has a higher fat content and will be more flavorful. Ground sirloin is my next choice with a medium amount of fat. I hope that helps! Good Luck with the recipe!

  2. Karen Roy March 20, 2017 at 4:39 pm #

    Can you tell me where I can get beef seasoning? THanks,


    • Trang March 22, 2017 at 11:47 am #

      Hi Karen,
      The beef seasoning I use is Herb Ox (by Hormel) and can be purchased at the American grocers. Enjoy this dish!

  3. Tammy December 7, 2016 at 9:26 am #

    Hi Chi,
    I want to make bo vien ga^n what should I add in this ingredients?
    Thank you

    • Trang December 16, 2016 at 10:04 am #

      Hi Tammy,
      Add 1/4 lb cooked beef tendon to this recipe for Bo Vien Gan. You can also add a bit more if you really like the crunchy texture. Enjoy!

  4. Tiffany September 18, 2016 at 10:13 am #

    I’m Tiffany,

    Just wondering, Compare to other ingredients for 1lb of beef, yours look like only 1/2 of other. Also, I don’t have a good food processor like your, so if I use Kitchen Aid attachment meat grinder, would that work? I haven’t try your or the other yet. What do you suggest?

    • Trang September 21, 2016 at 8:50 am #

      Hi Tiffany,
      My recipe calls for 1 lb of ground beef. The yield depends on the size of meatballs you make. You do need a good food processor to process the meat into smooth paste. I don’t think the KitchenAid meat grinder attachment will make the meat fine enough. You can certainly give it a try. I think it will taste good but your meatballs will have more texture. Good Luck!

  5. Cow Bo June 27, 2016 at 4:19 pm #

    I’m not sure what I did wrong, but my beef balls ended up very tender and crumbled apart 🙁
    I’ve tried 2 other recipes before and had the same problem, I wanted them bouncy and chewy like yours but it never turns out that way.

    • Trang July 24, 2016 at 2:16 pm #

      Are you grinding the meat really fine so it looks like a paste? You mentioned your meat balls are crumbly which makes me think the meat isn’t ground enough.

  6. Diana April 16, 2016 at 5:20 am #

    Can the beef balls be grilled?

    • Trang April 17, 2016 at 9:02 pm #

      Hi Diana,
      Yes, boil them first to cook them most of the way and then finish them off on the grill. Enjoy the recipe!

  7. Linh Tran September 12, 2014 at 5:43 pm #

    Hi Trang,
    L đã làm thử rồi, rất ngon . Thank you Trang nhiều.

  8. sao Lee April 28, 2014 at 6:41 am #

    Hi Trang

    Can you tell me what is the brand of food processor you use.

    thank you

  9. Amy March 30, 2014 at 1:21 pm #

    Hi Trang
    What brand of beef flavor are you using? Is it the same as beef bouillon (Sp)? And where can I find it in the supermarket?
    Also , if the meat get frozen during the 1-2 hours , can I take it out and put in the regular refrig until it soften a bit and continue the process? Same with the meat log part, if it get frozen , can I do the same ? and whether it will affect the chewy texture?

    • Trang March 30, 2014 at 5:14 pm #

      Hi Amy,
      The brand I use is by Herb Ox and is called Instant Bouillon and Seasoning. If the meat gets frozen solid, let it defrost a bit in the refrigerator but as I mentioned in the recipe, the meat needs to be really cold and stiff when processing to achieve the springy texture. Yes, you can do the same with the meat log if it gets frozen. The processed meat needs to be soft enough to roll into a ball. Good luck and let me know how it turns out for you!

  10. Trang Nguyen March 14, 2014 at 6:50 am #

    Dear Trang,
    Thank You for making these wonderful videos. You enlighten me with your techniques that make cooking easier. Watching one video makes me want to watch all of yours.
    Your voice is so soothing and your website is well organized. You are so kind to includ a nice introduction to each of your recipe.
    Thank You for sharing and teaching.
    Best Regards!

    • Trang March 18, 2014 at 7:37 pm #

      Hi Trang,
      Thank you for your kind words! It just made my day 🙂 I am so happy to hear that you enjoy my videos and website. They are both constantly evolving as I have lots of ideas but often wishing I had time to do more. I hope you will visit here and my YouTube channel regularly and continue to share your comments and feedback. Happy Cooking!

Leave a Reply

Back to Top