Spicy Meatball Banh Mi Recipe - The Woks of Life (2024)

FAQs

Why are Vietnamese meatballs chewy? ›

Some of the Bò Viên brands you would find at Asian stores are very chewy due to the hàn the (borax) that is added. In oriental cooking, hàn the used as a cooking ingredient is to add a firm rubbery texture to the food, or as a preservative.

In a large bowl, combine the pork, cornstarch, ginger,garlic, brown sugar, soy sauce, five-spice powder, and pepper, and mix well. In a wok or skillet over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time.

The Vietnamese (squished) meatballs are just made with pork, garlic, sugar, fish sauce*, salt, pepper and scallions/green onions. Fish sauce is the key seasoning here, and the touch of sugar that makes the surface beautifully caramelised.

→ Follow this tip: To ensure tender meatballs, be sure to include eggs or a binder, like bread crumbs soaked in milk, in the mix.

All you need is some ground beef, plus milk, eggs, breadcrumbs, and a few seasonings. The secret to these sweet and sour meatballs is the deliciously sticky sauce. (and the sauce ingredients are super simple to grab!) Not only is it soaked into every bite, but it creates a glossy coating that lets these beauties shine!

Alka-Seltzer's “Spicy Meatball” commercial originally debuted in 1969 and became an instant classic with its timeless catch phrase, “Mama Mia! That's-a one spicy meatball!”

The sticky Thai Meatballs.

The meatballs are a pretty simple mix of ground chicken, garlic, ginger, and lots of black pepper. Roll this all together, then pan-fry the meatballs in a bit of olive oil to get them nice and crispy on the outside. At this point, add in the shallots, bell peppers, and peanuts.

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.

As for meat balls (and fish balls/fish cakes too), the bouncy/chewy texture comes from kneading a meat paste (just ground beef if not fine enough) and also the way they are formed, effectively by extrusion - a pinch of meat in the palm of your hand, form a fist and squeeze it out through gap between your curled index ...

If the meatballs are packed together too tightly, they will cook up rubbery, chewy, and tough. If the meatballs are different sizes, they will cook unevenly. The smaller meatballs may end up dry and overcooked, while the larger ones may end up undercooked.

Why are my frozen meatballs rubbery? ›

While you can technically use a microwave to cook frozen meatballs, it is not the recommended method. Microwaving can cause the meatballs to become rubbery and unevenly cooked. It is best to use the oven or stovetop for more desirable results.