Chaoshan beef balls are famous for their ultimate bouncy texture. Made from beef hind legs and repeatedly hammered to develop gelatin, they are mixed at low temperatures to lock in the juiciness of every bite.
Estimated timing — actual time may vary with cooking speed and heat.
What makes this version work
Strict temperature control with ice water
Fried garlic for a unique savory flavor
Ingredients
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Beef Balls
Beef Tendon Balls
Soup Base & Garnish
Equipment
- Meat hammer
- Stand mixer (for tendon balls)
Steps
Prepare the beef
Remove the large fascia on the surface of the beef hind leg and cut it into smaller pieces. Pick out the beef tendons and set aside for tendon balls.
Watch at 1:10Beat the beef
Use two heavy meat hammers to repeatedly beat the beef. Keep beating for about half an hour without stopping, before the natural gelatin disappears. Add a little salt during beating to help release the gelatin.
Watch at 1:24Mix and season at low temperature
Transfer the beaten meat paste to a large bowl and add sweet potato starch, baking powder, chicken powder, and smashed fried garlic. Add ice water and ice cubes, then stir and beat vigorously. The temperature must be kept low until the paste is smooth, sticky, firm, and elastic.
Watch at 2:34Form the meatballs
Prepare a pot of hot water at around 80°C. Grab a handful of meat paste, squeeze out round balls through your thumb and index finger, and scrape them off with a spoon into the hot water. Cook over low heat.
Watch at 3:07Make the beef soup base
Blanch the beef offal to remove the raw smell and rinse clean. Refill the pot with water, add the offal, ginger slices, and spices. Boil over high heat, then turn to the minimum heat for over two hours. Season with fish sauce and filter before serving.
Watch at 4:00Make the tendon balls
Coarsely grind the beef with tendons and mix with chopped beef fat for extra flavor and juiciness. Add salt, fish sauce, and ice water. Mix with a stand mixer at low temperature until sticky, then form and cook the balls as before.
Watch at 5:18Serve and enjoy
Boil rice noodles and green vegetables, top with beef balls, and sprinkle with chopped celery and fried garlic. Pour the hot clear soup over it and serve with shacha sauce.
Watch at 6:33
Chef's secrets
Keep it cold
Use ice water and ice cubes throughout the mixing process. This is the key to ensuring the meat paste becomes sticky and bouncy. If the temperature gets too high, it will fail.
Fried garlic for flavor
Smashing fried garlic and mixing it into the meat paste greatly enhances the aroma of the beef balls while leaving no residue.
FAQ
Why use beef hind legs?
The hind legs get a lot of exercise, so the meat fibers are thick and lean. It's the best cut for beating out the gelatin to make bouncy beef balls.