Xiu Mai - Vietnamese Meatballs
Xiu Mai - Vietnamese Meatballs

There are times like today once the weather is gloomy. As it doesn’t occur here in Southern California so that I will love the nostalgia as well as the rain it attracts.

I decided to create Xiu Mai now known as Vietnamese Meatballs. These meatballs are created for breakfast Vietnam but could be consumed at any moment.

What is Xiu Mai Vietnamese Meatball )

I believe whenever they consider xiu mai, most individuals today think of dim sum. Vietnamese xiu mai only means meatballs. There are lots of variations of xiu mai from Vietnamese meatballs with peas and a couple carrots into xiu mai.

Baguette is meant by banh mi. The crust is much thinner and more crispy, along with also the crumb that is white is lighter and more airy than baguettes.

Vietnamese Meatball Banh Mi (Banh Mi Xiu Mai) is a South Noodle dish. It is made up of springy and succulent pork meatballs (known as xiu mai) at a yummy tomato sauce. Folks would dip a parcel of banh mi to the sauce and eat it with a bit of this meatball.

I remembered my mom’s braised meatballs with a great deal of juices. Yummy which I would dip the bread. You might consume them with rice and spoon the sauce over the corn. These freeze well. Upon reheating and should you spoon a few of the juices they will keep their juiciness.

Xiu Mai – Vietnamese Meatballs Recipe

Serves: 4-5
Prep time: 90min- 120min

INGREDIENTS – makes 17 large meatballs (enough for 7-9 Banh Mi sandwiches)

For the Xiu Mai meatballs:

  • 1.5 lbs (~708g) ground pork/chicken
  • 2 small green onions, finely chopped
  • 2 large egg
  • 3 cloves garlic, minced
  • 1/2 teaspoon (5ml) salt
  • 1/2 cup (125ml) minced shallot
  • 3 tablespoon (60ml) cornstarch
  • 1/2 cup (125ml) minced jicama
  • 1 tblsp Nuoc Mam (Vietnamese Fish Sauce)
  • 1 tablespoon (15ml) sugar
  • 1/2 teaspoon (2.5ml) whole black pepper

Tomato Sauce

  • 1/2 Tablespoon avocado oil
  • 3 garlic cloves finely minced
  • 1 1/2 Tablespoon tomato paste
  • 4 medium Berries
  • 1 Tablespoon applesauce
  • 1 Tablespoon fish sauce (more if Desired )
  • 1 cup Bare Bones 100% Grass-Fed Beef Bone Broth
  • 1/2 cup water
  • 2 tsp tapioca or arrowroot flour
  • 2 Teaspoon water
  • 1/2 Teaspoon ground black pepper


Xiu Mai meatballs

  • Peel and finely dice the jicama. The bigger the better.
  • Cut the white part of onions and chopped. Slice the stalks and put aside.
  • In a big bowl, then add from jicama, the ground pork white piece of onions, garlic, fish sauce, tapioca starch, kosher salt and ground black pepper.
  • With your hands, mix until well blended. You are interested in getting the mixture to become tacky.
  • Use a cookie scoop, scoop the pork mixture and form meatballs. If you do not have a moderate cookie scoop, scoop about 1-1 1/2 tablespoon of beef mixture to make meatballs.
  • Put aside until ready to work with.

Tomato Sauce

  • Preheat a skillet over medium-high warmth with coconut oil.
  • Add the garlic cloves and tomato paste and simmer for approximately 20 minutes.
  • Next, mix in the tomatoes, applesaucefish sauce, Bare Bones Chicken Broth, also 1/2 cup water.
  • Bring to a boil then lower heat to simmer and simmer for approximately 5 minutes coated.
  • Remove, by forcing on the berries into the border to create a well, make room from the skillet, add the meatballs.
  • Cover cook 5 minutes, then flip the meatballs to cook for another 5 minutes. Repeat this procedure until meatballs are cooked through.
  • After meatballs are cooked through, remove from frying pan.
  • Blend the tapioca starch with 2 teaspoon of plain water. Insert the starch mixture to the skillet, simmer and stir for an extra 5 minutes or until sauce has thickened.
  • Spoon tomato sauce over meatballs. Garnish and serve with green onion stalks.

NOTES, TIPS & TRICKS For Xiu Mai – Vietnamese Meatballs

  • For juicier meatballs, utilize ground pork with a little fat in it. An 80/20 mixture is best. If utilizing lean or extra-lean floor pork, then add 1 Tbsp vegetable oil into the beef mixture.
  • In case jicama is hard to discover, substitute for bottled water chestnuts. Utilize one 8 ounce can with this particular recipe. Drain the canning liquid finely chop the water chestnuts.
  • Prevent over-working the beef mixture since this creates the meatballs difficult. Combine the beef mixture just till it sticks.
  • Try this recipe using ground chicken, beef or turkey. I make this with chicken and it’s tasty!
  • I enjoy my tomato sauce somewhat chunky and thus don’t cook the berries long. Don’t hesitate to cook the berries. This recipe is pliable so before you are all set to consume, that you may create and simmer on the stove.
  • Fix the tomato sauce into your taste. If you’d like a thicker sauce, then decrease the water or insert the corn starch water mixture. Be certain you cook it While employing the thickener or so the sauce will taste.
  • All these meatballs create an wonderful sandwich. Add chopped cucumber, jalapeno, lettuce and radish pickles and simmer for an wonderful banh mi!
  • Refrigerate any remaining parts and revel in over the week.


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