Vietnamese food easily wins my heart because of its pungent flavors and healthy ingredients. When I am around Vietnamese food I turn into Ms Pac-Man, munching on anything that’s in front of me. Nothing satisfies me more than a big bowl of pho and some crispy spring rolls wrapped in mint and lettuce when I crave a cheap and tasty lunch. I also love a spicy banh mi or a colorful bowl of bun dressed in plenty of nuoc cham. I still haven’t been to Vietnam but if I did, I know I would spend most of my time hitting every street food stall in search of new flavor combinations, sipping on carbonated lime drinks while taking in the sights and smells. I don’t know how authentic these Beef Meatballs are but I can promise you they will blow your tastebuds away in the flavor department. WOW.



  • 1 pound lean ground beef
  • 1 cup red onion (finely chopped)
  • 1/3 cup cilantro (roughly chopped)
  • 4 cloves garlic (finely chopped)
  • 1 tablespoon ginger (peeled and finely chopped)
  • 1 1/2 tablespoon fish sauce
  • 1/2 tablespoon honey
  • 1 Thai chili (finely chopped (optional))
  • 2 tablespoons canola or vegetable oil


  • 1/4 cup hoisin sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 Thai chili (finely chopped (optional))


  • Put all the ingredients for the meatballs in a food processor and blend until everything is mixed and minced. Transfer to a bowl.
  • Put a little oil in your hands, just enough to lightly coat fingers and palms and use a tablespoon to scoop up the beef mixture so the meatballs are the same size. Repeat process until all the beef mixture is used.
  • In a deep pan over medium high heat, add oil and the meatballs. Cover and cook for 5 minutes. Turn the meatballs over, cover and cook for another 5 or until meatballs are golden brown.
  • Mix all the ingredients for the dipping sauce in a bowl and serve together with beef meatballs. Pour over or use as a dipping sauce.
  • Serve with rice, tomatoes and a few cilantro leaves.