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Growing up I’d wait all week long for Saturday mornings when my grandma, or Ba Ngoai, and me would binge-watch cooking shows on PBS like Jacque Pepin and Martin Yan’s, and we’d get so inspired, and cook up a storm the rest of the day! One of my favorite memories was when we’d make Xiu Mai, or Vietnamese Meatballs with her and my mom after a tv marathon.These are not the kind of xiu mai you get at Dim Sum, they’re steamed and simmered in a sweet and savory tomato sauce. And we ate them with a crusty Vietnamese baguette to soak up all of the yummy juices. Doesn’t that sound good? Well today I’m going to show you how to make your own.
Vietnamese Meatballs Xiu Mai Recipe:
Ingredients:
1 28 oz. can crushed tomatoes
1 tsp soy sauce
2 tsp kosher salt
½ tsp sesame oil
1 pound of ground pork
2 tsp of cornstarch
2 tsp of sugar
3 tsp of fish sauce
1 tsp of oyster sauce
1 tsp of sesame oil
fresh ground pepper
½ a cup of jicama
½ cup of yellow onions
½ cup of frozen green peas
Preparation:
First, I’ll start with my tomato sauce. In a heavy-bottomed stock pot I’ll add in 1 28 oz. can of crushed tomatoes, 1 tsp of soy sauce, 2 tsps of kosher salt, and ½ tsp of sesame oil. I’m not adding a lot of different flavors into this sauce right now because it’s going to come from the meatballs later. I’ll mix it up and put it on medium-low heat to simmer while I work on my meatballs! In a mixing bowl, I’ll add in 1 pound of ground pork, 2 tsps of cornstarch - this will lighten up the texture of the meat, 2 tsps of sugar, 3 tsp of fish sauce, 1 tsp of oyster sauce, 1 tsp of sesame oil, and some freshly ground pepper. Now comes the fun part - we’re going to add a little bit of crunch and a little bit of intrigue to the meatballs.
I’m going to mince ½ a cup of jicama and add it to my pork mixture. Jicama is a root vegetable similar to a turnip but it has a sweet crunch similar to an apple! Next, ½ cup of yellow onions that i’ll also finely mince to add a savory touch, and finally ½ cup of frozen green peas to add color. I’ll mix everything together with my hands and start rolling them into meatballs.
Once I’m done with that i’ll put the meatballs in a heatproof bowl and place it in my bamboo steamer. Usually when I make meatballs, I bake them. When I bake them, a nice crust around the meatballs. The Vietnamese way, for this, is to steam them and it helps make a delicate meatball that’s nice and juicy!
I’ve already added water to my wok so now I’ll place the bamboo steamer on top and turn the heat on high and let it steam for 15 minutes to cook the meatballs. Once the meatballs are ready, I’ll just transfer the meatballs and its juice to my heavy bottomed stock pot with tomato sauce. The meatballs are cooked through and released a broth from the steaming process. This is what’s going to add all the flavor to our tomato sauce. I’ll let it simmer for another 10 minutes and then it’s time to serve!
The way we ate these xiu mai growing up was in a bowl topped with chinese sausage and some cilantro but now i prefer mine with just the sprig of cilantro and of course with a crusty baguette to soak up all that juice. I’ve also seen Meatball Subs at Vietnamese sandwich shops where they add meatballs to a Vietnamese baguette with some cucumbers, pickled daikon and carrots, and cilantro, and voila! They’re all delicious to me. Let’s have a taste.
The Xiu Mai’s are so flavorful and juicy, perfected with the sweet and tangy tomato sauce. This is such a special meal that my family used to make. I hope you liked our family recipe. What are some of your family traditions? Comment below and don’t forget to subscribe. Thank you so much for watching and I’ll see you guys next time! Byeee!
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