When I first moved to Hue for university, I discovered chả bò (beef balls) — and oh, how special it was.
It was rare, precious, almost luxurious. In a bowl of Phở or Bún Bò Huế, there’d only be a tiny slice. Only the most famous eateries served it, and the price was high.
So every time I received a scholarship, I treated myself to a bowl.
I’d sit there slowly savouring that single slice — crisp, sweet, chewy — a reward worth every bite.
Back then, I never imagined I could make chả bò myself.
Until one day, my mother showed me how.
I failed. Many times. So many that the dog ended up eating more chả bò than I did.
I nearly gave up.
Years later, when I opened BMCorner here in Australia, I made a decision: I would master it.
The secret?
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Fresh beef.
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Low-temperature pounding to keep the texture perfect.
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No additives, no artificial binders — just pure beef and persistence.
And it worked.
Many of our customers have told me this is the best Beef Balls they’ve ever had.
I feel proud — not just because I can make something I once thought only master chefs could create — but because every slice carries a piece of my story.
You can enjoy it hot, or as a companion to your favourite noodle soups.
Store it in the fridge (below 5°C) for up to 3 days, or freeze it for the best taste within 2 months.
From a tiny treasured slice in Hue… to your table at BMCorner.
That’s my journey.
And every bite is still as rewarding as the first.
