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1
Cut the meat into 1-inch cubes.
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2
Place in a large mixing bowl.
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3
In a small mixing bowl, combine the fish sauce, water, cornstarch, sugar, baking powder and sesame oil.
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4
Season with black pepper.
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5
Whisk well and add the beef.
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6
Toss well.
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7
Cover and refrigerate overnight.
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8
Remove from the refrigerator and place in the bowl of a food processor, fitted with a metal blade.
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9
Process until smooth.
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10
To test, bring a small pot of water to a boil, add a teaspoon of the mixture to the water and cook for about 1 minute.
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11
Remove from the water, taste and adjust seasoning.
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12
Roll the rest of the mixture into individual balls, about 1 tablespoon for each ball.
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13
In a saucepan, bring the beef stock to a boil.
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14
Add the meat balls, stirring occasionally.
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15
When the meat balls start to float, cook for an additional 5 minutes.
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16
Stir in the green onions, Nuoc Cham and black pepper.
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17
Ladle into individual bowls and serve.
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18
Stem the chile.
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19
Split the chile in half, remove and discard the seeds and membrane.
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20
Finely chop the chile.
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21
Combine the chopped chile, garlic and sugar in a mortar.
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22
Pound the mixture into a paste.
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23
Remove the zest and pith from the lime, and discard.
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24
Add the lime to the chile mixture.
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25
Mash well.
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26
Add the fish sauce and the water.
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27
Mix well.
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28
Serve as a seasoning agent instead of salt and pepper.
