Xíu Mái (Vietnamese Meatballs in Tomato Sauce)
Xíu Mái is Vietnam's holy grail for moist meatballs in a sweet and tangy tomato sauce. Say hello to the easiest baguette stuffing!
- Prep time
- 35 min
- Cook time
- 50 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g / 1.1 lb pork mince
- 100 g / 0.22 lb jicama
- 15 g / 0.03 lb red shallots ((finely chopped))
- 1 red onion ((finely chopped))
- 5 cloves garlic ((finely chopped))
- 1 tsp chicken bouillon powder
- 1 tsp pepper
- 1/2 tsp salt ((for blanching jicama))
- 2 US cup water ((for blanching jicama))
- 3 tbsp oil ((for cooking aromatics))
- 1 tbsp oil ((for mixing into mince))
- 1 tsp salt ((or to taste))
- 1 tsp sugar ((or to taste))
- 1 egg
- 1 tsp potato starch
- 5 tomatoes
- 4 cloves garlic ((finely chopped))
- 2 sprig spring onion ((roughly chopped))
- 2 tbsp cooking oil
- 2 tsp sugar ((or to taste))
- 1/2 tsp salt ((or to taste))
- 1/2 tsp chicken bouillon powder
- 2 tsp tomato paste
- 1 1/2 US cup water
- starch slurry ((1 tbsp potato starch mixed with 2 tbsp water))
- coriander ((for garnishing))
Instructions
- 1
Cut the jicama into thin strips, roughly 5mm (0.2") thick.
- 2
Bring 2 US cup water to a boil with 1/2 tsp salt. Blanch the jicama strips for 3 minutes or until softened, then set aside in a colander to drip dry.Note: If you prefer your Xiu Mai with crunchier jicama, take it out sooner. Likewise, if you prefer softer daikon then cook it for longer.
- 3
Heat up a small saucepan with the oil and cook the red onion, shallots and garlic on medium heat for 3 minutes or until brown. Let it cool.
- 4
Use a cloth to squeeze the water out of the jicama, then roughly chop them into small pieces and set aside.
- 5
Combine the pork mince with the salt, sugar, chicken bouillon powder, pepper, browned aromatics (including its oil) and potato starch.
- 6
Mix in the chopped jicama.
- 7
Mix in the egg and 1 tbsp oil.
- 8
Set up a steamer to a boil. Meanwhile, roll the mince into balls, roughly 4cm (1.6") wide.Tip: If the pork is stick to your hands, dip your palm in some oil to stop the mince from sticking.
- 9
Steam the meatballs for 20 minutes or until 90% cooked, then set aside.
- 10
Lightly score an X at the top of the tomato to the bottom using a knife.
- 11
Bring a pot of water to a boil and cook the tomatoes for 5 minutes. Scoop the tomatoes out and gently peel the skin off.
- 12
Dice the tomatoes and leave aside.Note: If you prefer your Xiu Mai sauce chunkier, leave the pieces diced. If you like it runnier, use a food processor to puree the tomatoes.
- 13
Roughly chop the spring onions.
- 14
Heat up a saucepan with the oil on medium heat and brown the garlic and spring onions for 1 minute.
- 15
Pour the diced tomatoes in and stir for 1 minute. Season with sugar, salt, chicken bouillon powder and tomato paste. Stir for 2 minutes.
- 16
Turn the heat up to high and pour the water into the pot. Stir until combined.
- 17
Scoop the meatballs into the tomato sauce and mix, then simmer for 10 minutes.
- 18
Turn the heat to medium, mix the starch slurry until it forms a liquid and stir it into the sauce to thicken.
- 19
Serve the Xiu Mai immdiately with rice, noodles or Vietnamese baguettes!