Vietnamese Pork Meatballs in Tomato Sauce (Xiu Mai)
This post contains affiliate links which we are compensated for if a purchase is made. Using links costs you nothing and helps to support the ongoing creation of content. • Jump to Recipe
Vietnamese Meatballs Xiu Mai
What is Xíu Mại?
Xiu Mai is a Vietnamese dish of steamed or boiled pork meatballs made with ground pork and jicama, and optionally ground shrimp, simmered in a sweet and savory tomato sauce.
In this recipe, we are not steaming the meatballs separately as in traditional recipes. We are keeping it simple and cooking the meatballs directly in the tomato sauce.
What You Will Need
Ground pork —Ground pork is the main ingredient in Xiu Mai. It can be found at most Asian grocery stores, but it may be more difficult to find at American grocery stores. If you can't find ground pork, you can get pork shoulder or pork butt. Chop the meat into small pieces using a food processor or knife.
Shrimp — Shrimp is optional but it’s a tasty addition to enhance the flavor of the meatballs. If you don’t have shrimp, replace the same amount with additional ground pork. For this recipe, any size shrimp will work. Look for peeled and deveined shrimp without tails.
Jicama — The jicama provides a very subtle crunch to the meatballs. It’s also one of the components that keep the meatballs moist.
Yellow or white onion — Yellow or white onion also adds aroma and sweetness to the pork meatballs once cooked. It also keeps the meatball moist.
Seasonings — Salt, ground black pepper, fish sauce, sugar, and chicken or mushroom bouillon powder.
Cooking wine — Cooking wine is optional but also provide an amazing aroma.
Starch — You can use either corn starch, potato starch, or tapioca starch. Starch is used to bind all the ingredients together for the meatballs. You can also use bread crumbs if none is available.
Ripe tomatoes — Dice into small chunks. If you don't have fresh tomatoes, you can also use canned tomatoes, tomato sauce, or tomato paste loosen with water.
Vegetable oil — For sautéing garlic to bring out their aroma. You can use other neutral oils, including peanut oil, canola oil, sunflower oil, and avocado oil. Alternatively, you can use annatto oil for additional red color.
Fresh garlic — For added aroma and flavor for the tomato broth.
Water — The liquid to make the tomato broth.
Green onions — Reserve the green part for a beautiful garnish. Use the whites in the meatballs.
How to Eat Xíu Mại
Enjoy Xíu Mại two ways:
You can eat these meatballs in a Vietnamese sandwich (Bánh Mì Xíu Mại) with cilantro, jalapeno, pate, cucumber and pickled vegetables.
You can also eat it alongside a baguette with a bowl of meatballs in tomato sauce on the side. Tear a piece of the baguette and dip it into a warm bowl of Xiu Mai meatballs. This style is often served as a Vietnamese breakfast.
Vietnamese Pork Meatballs in Tomato Sauce (Xíu Mại)
Ingredients
Instructions
- Make the meatballs (assembly only): In a large bowl, combine all of the meatball ingredients. Mix well until everything is evenly combined. Shape the mixture into small balls, about 1-1/2 inches in diameter. Set aside.
- Heat the vegetable oil in a large skillet over medium heat. Add the garlic and onions. Cook until fragrant (about 1 minute).
- Add the tomatoes and cook for about 3 minutes, or until they start to break down. Add chicken stock and bring the mixture to a low simmer.
- Add meatballs, cover and simmer on medium low heat for 10-15 minutes.
- Season tomato sauce to taste with sugar, bouillon powder, salt, fish sauce, and ground pepper.
- If you want the sauce to be thicker, make the slurry. Combine potato starch and 3 tablespoons water and whisk until starch is completely dissolved. Add to the tomato sauce and continue cooking until the sauce slightly thickens (about 3 minutes).
- Garnish with green part of green onions and serve.
Notes
- If you don't have potato starch, substitute with corn starch or tapioca starch, or bread crumbs.
- If you don't have vegetable oil, you can use other neutral oils, including peanut, canola, sunflower and avocado oil. Alternatively, you can use annatto oil for additional red color.
- If you don't have fresh tomatoes, you can also use canned tomatoes, tomato sauce, or tomato paste loosen with water.
Nutrition Facts
Calories
428Fat
27 gSat. Fat
8 gCarbs
20 gFiber
4 gNet carbs
16 gSugar
9 gProtein
27 gSodium
1648 mgCholesterol
138 mgThe values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
