Add the minced beef into the food processor bowl, use Chopping Process, and proceed many times until the beef is finely chopped, fluffy and slightly pale.

Put the rest of the ingredients into the mixing bowl with the beef and proceed again until the beef gets stuck and pale.

Take the beef out, put it in the container, and keep it in the freezer for 30 minutes.

Meanwhile, waiting for the beef, put the big pot on the stove, pour water into approximately half of the pot and boil on high heat.

Once the water is boiled, turn the heat down until the water in the pot is still.

After 30 minutes, take the beef out and pulse again with a food processor.

Add beef into the palm of the right or left hand, and squeeze the beef into the ball shape; the meatball will come out between the thumb and the first finger; then, use the spoon to scoop the meatball and put it into hot water.

Repeat squeezing and making meatballs until finished with all the beef.

Turn the heat on high again and boil the meatball for 5 to 10 minutes.

Use the ladle to take the meatball out of the pot and soak it in the cold, icy bowl.

Then, rinse the meatball with cold water, and rest until it is cold.

Serve warm on skewers with the dipping sauce.

Add the tamarind paste, water, and palm sugar to the small pot and put it on low heat. Stir until the palm sugar is dissolved.

Add the salt and the chilli sauce and keep stirring again.

In a small bowl, mix 1 tablespoon of the water and the cornflour together and add to the pot, stirring until all mixed in and dissolved.

Turn off the heat and add the chopped chillies, chopped garlic, and pickled garlic. Set aside.

Once it is cold, decorate with chopped coriander leaves.