How to Make: Authentic Vietnamese Meatballs / Xiu Mai

pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and lower in calories.

shrimp

🥗Healthier: chopped mushrooms

💰Cheaper: canned crab

Chopped mushrooms provide a similar texture.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more budget-friendly.

Wash your hands before starting.

Chop the green onions, separating the whites from the greens.

Finely chop the green parts and set aside for garnish.

Cut the white parts in half lengthwise and chop them finely.

Dice a small shallot for the sauce.

Peel and dice the hikima into small pieces.

Freeze the pork fat for a couple of hours, then cut it into small chunks.

Blend the pork fat in a food processor until it turns into a smooth paste.

In a large mixing bowl, combine 2 lbs of ground pork, 0.5 lbs of pork fat paste, 2 tablespoons of green onions, and 1 tablespoon of minced garlic.

Add 1 tablespoon of oyster sauce, 1 teaspoon of MSG, 0.5 tablespoon of sugar, 1 teaspoon of sesame oil, a pinch of salt, and white pepper to the meat mixture.

Add ice water and 1 tablespoon of cornstarch to the mixture and mix thoroughly until well combined.

Oil your hands to prevent sticking, then roll the mixture into 12 large meatballs.

Prepare a bamboo steamer basket lined with parchment paper and place the meatballs inside without overcrowding.

In a pot of almost boiling water, place the bamboo steamer and steam the meatballs on low heat for 6 to 7 minutes until cooked through.

In a large sauté pan over medium-high heat, add a splash of oil and sauté the diced shallots and garlic for about a minute until fragrant.

Add 6 oz of tomato sauce to the pan and cook for another minute to remove the raw flavor.

Pour in 0.5 cup of water and season with 1 tablespoon of fish sauce, 0.5 tablespoon of sugar, chicken bouillon, and salt and pepper to taste.

Make a cornstarch slurry with equal parts cornstarch and water, then add it to the sauce to thicken slightly.

Finish the sauce with a splash of sesame oil.

Once the meatballs are done steaming, gently drop them into the sauce, cover the pan with a slight crack, and let it simmer on low heat for about 5 minutes.

Finish the dish with fresh ground black pepper and plate it up with plenty of sauce.

Serve with slices of crusty Vietnamese baguette or over jasmine rice, garnished with green onions.

Cooking Techniques

Equipment Needed

Spice Level: