Cut the meat into 1-inch cubes. Place in a large mixing bowl. In a small mixing bowl, combine the fish sauce, water, cornstarch, sugar, baking powder and sesame oil. Season with black pepper. Whisk well and add the beef. Toss well. Cover and refrigerate overnight. Remove from the refrigerator and place in the bowl of a food processor, fitted with a metal blade. Process until smooth. 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. Remove from the water, taste and adjust seasoning. Roll the rest of the mixture into individual balls, about 1 tablespoon for each ball. In a saucepan, bring the beef stock to a boil. Add the meat balls, stirring occasionally. When the meat balls start to float, cook for an additional 5 minutes. Stir in the green onions, nuoc cham and black pepper. Ladle into individual bowls and serve. Yield: 8 servings Recipe Courtesy of Emeril Lagasse, 1999 Recipe by: EMERIL LIVE SHOW #EMIC19
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|Serving Size: 1 Serving (8683g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1279 (42%)|
|Amt Per Serving||% DV|
|Total Fat 142.1g||189 %|
|Saturated Fat 48.5g||243 %|
|Monounsaturated Fat 60.7g|
|Polyunsanturated Fat 15.8g|
|Cholesterol 562.5mg||173 %|
|Sodium 16425.1mg||566 %|
|Potassium 17330.2mg||456 %|
|Total Carbohydrate 103.6g||30 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 103.4g|
|Protein 338g||483 %|
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Calories per serving: 3047
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