Kitchen
Vietnamese Pork Meatballs in Tomato Sauce (Xiu Mai)
A popular Vietnamese pork meatballs simmered in a sweet and savory tomato sauce.
Ingredients · Servings 5
- 1 lb fatty ground pork
- 1/2 lb shrimp (peeled, deveined, and minced)
- Half cup yellow or white onion (finely diced)
- Half cup finely diced jicama
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons fish sauce
- 1 teaspoon granulated sugar
- 2 teaspoons chicken or mushroom bouillon powder
- 2 tablespoons potato starch (see notes)
- 1 green onion (thinly sliced; white/green separated)
- 2 tablespoons vegetable oil (see notes)
- 3 garlic cloves (finely diced)
- Half cup yellow or white onion (finely diced)
- 10-12 oz finely diced red tomatoes
- 2 cups water or stock
- 1 tablespoon granulated sugar
- 1/2 teaspoon sea salt
- 2 tablespoons fish sauce
- 1/4 teaspoon ground black pepper
Method · 30 min
- In a large bowl, combine all of the meatball ingredients and only the whites of green onions. Mix until well 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 2-3 minute). Add the tomatoes and cook for about 3 minutes, or until they start to break down. Add water or stock and bring the mixture to a low simmer.
- Add meatballs, cover and simmer on medium low heat for about 10 minutes.
- Add sugar, salt, fish sauce, and ground pepper. If you want the sauce to be thicker, see notes below.
- Garnish with green part of green onions and serve.
Enjoy it in a Bánh Mì sandwich or simply with a baguette and a warm bowl of meatballs on the side for dipping. Shape the mixture into small balls, about 1 1/2 inches in diameter.
Heat the vegetable oil in a large skillet over medium heat. Add the tomatoes and cook for about 3 minutes, or until they start to break down. Add water or stock and bring the mixture to a low simmer.
Add meatballs, cover and simmer on medium low heat for about 10 minutes. Add sugar, salt, fish sauce, and ground pepper.
If you want the sauce to be thicker, see notes below. Garnish with green part of green onions and serve.
