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Beef meatballs for hot pot
Savory beef meatballs, lightly flavored with nuoc mam, perfect for enhancing a Vietnamese hot pot soup. This recipe uses 20% fat ground beef, tapioca for elasticity, and a few simple spices. Easy to prepare, it keeps 3 days in the refrigerator or up to 3 months in the freezer.
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Critical Success Points
- • Cool the meat before blending
- • Blend until a smooth puree is achieved
- • Beat the dough against the bowl to develop elasticity
- • Cook at 80‑85 °C without boiling
Safety Warnings
- • Handle 85 °C water with care to avoid burns.
- • Use the blender with the lid tightly closed to prevent splashing.
- • Wear gloves or dry your hands before shaping the meatballs to avoid cuts.
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