Chaozhou beef ball soup
Chaozhou beef ball soup, from above
Non vegChaozhou

Chaozhou beef ball soup

Bouncy hand pounded beef balls in clear broth. So springy, legend says they bounce like ping pong balls.

60 minTime
39 gProtein each
mildSpice
Bouncing balls2 chapters · 1 min read

Make it your way

Grandma's wayPounded beef balls in clear broth.
The original
320kcalsame
39 gproteinsame
1 gfibresame
60minutessame

Chaozhou niu rou wan tang.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Beef500 g lean beef, very cold
Salt1½ tsp
Fish sauce2 tsp
Cornflour (cornstarch)3 tbsp
Baking soda (bicarb soda, bicarbonate of soda)a pinch
Sugar1 tsp
Ice cubes100 ml iced water
Beef stock (beef broth)5 cups
Radish (daikon radish, mooli)1 small, sliced
Celery1 stick, chopped
White peppera pinch
Garlicfried crisp, to serve

Method

5 steps
  1. 1Chop the cold beef and pound or pulse it to a smooth paste with salt, fish sauce, soda and sugar.
  2. 2Beat in the iced water and cornflour a little at a time, slapping the paste against the bowl.
  3. 3Chill 30 minutes, then squeeze balls through your fist and scoop with a wet spoon into warm water.
  4. 4Simmer the balls gently in the stock with radish until they float and the radish is tender.
  5. 5Season with pepper and top with celery and fried garlic.
Serve it like this

Ladle the balls and radish into bowls with clear broth, top with celery and fried garlic, and put satay or chilli sauce on the side for dipping.

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Make it a meal

What goes with Chaozhou beef ball soup: a bread or rice, a side, something to drink and something sweet.

Bread or rice Yunnan pineapple rice60 min
Bread or rice Mantou120 min
With a main Wonton noodle soup50 min
With a main Teochew braised duck120 min
To drink Doujiang40 min
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