Vietnamese Pork Meatballs in Tomato Sauce (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:

1. You can eat these meatballs in a Vietnamese sandwich (Bánh Mì Xíu Mại) with cilantro, jalapeno, pate, cucumber and pickled vegetables.

2. 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.