Vietnamese Bò Viên (Bouncy Beef Meatballs, No Stand Mixer)
A step-by-step guide to making classic Vietnamese beef meatballs (bò viên) at home, with a springy, bouncy texture—no stand mixer or meat grinder required. This method uses a home blender/food processor and careful chilling to achieve the signature texture. Serve with noodle soups, in banh mi, or as a snack with chili sauce.
IntermediateVietnameseServes 4
Printable version with shopping checklist
Source Video
3h 1m
Prep
1h 8m
Cook
30m
Cleanup
4h 39m
Total
Cost Breakdown
Total cost:$8.46
Per serving:$2.11
Critical Success Points
- • Mixing and kneading the beef mixture thoroughly to develop texture.
- • Keeping the mixture cold at all times (especially during blending/processing).
- • Blending in short bursts to avoid overheating and breaking the emulsion.
- • Shaping and cooking the meatballs gently to prevent cracking and ensure bounciness.
Safety Warnings
- • Always keep raw beef and utensils cold to prevent bacterial growth.
- • Wash hands and surfaces thoroughly after handling raw meat.
- • Do not overfill or overheat your blender/food processor.
- • Ensure meatballs are fully cooked before eating.
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