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1
Prepare the meat Mix all of the beef ball ingredients together by hand, then transfer to a food processor.
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2
Process the meat until bright pink, finely mixed and somewhat sticky in texture.
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3
Stop the processor every minute and scrape down the sides with a spatula.
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4
Transfer the meat paste to a bowl, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
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5
Cook the beef balls Bring 5 quarts of water to boil, then reduce heat until it is gently simmering.
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6
Wet hands, then grab some of the meat in one hand; squeeze the meat through with thumb and index finger, then scoop away the ball with a spoon and gently drop into the boiling water.
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7
Once the ball starts to float, let it simmer for 2 more minutes, then fish it out and place in a bowl of ice water.
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8
Check the first meatball or two to make sure theyre cooked through.
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9
Repeat this procedure with all of the meat; its easiest to have someone making the balls while someone else monitors the balls for doneness and fishes them out.
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10
Once all of the balls are cooked and in the ice bath, strain and rinse them gently with cold water.
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11
At this point, the beef balls are done.
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12
Enjoy right away or freeze for later use.
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13
If you want to enjoy them immediately, proceed to step 3.
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14
Spoon out any fat or chunks from the water used to boil the beef balls to use as soup base.
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15
Add the beef broth, ginger/galangal, cinnamon stick, black cardamom pods and whole cloves.
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16
Bring to a boil and simmer for 30 minutes to allow the flavors to marry, then remove the ginger, cinnamon, cardamom and cloves.
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17
Add the fish sauce, lime juice, white pepper and salt to taste.
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18
Add the Chinese cabbage and blanch for 30 seconds, then add them to the soup bowls.
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19
Do the same with the carrots, but blanch for only 10 seconds.
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20
Add the beef balls to the soup and return to a simmer, then scoop the balls and broth into individual bowls.
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21
Garnish with cilantro and serve.
