HOW TO MAKE JUICY MEATBALLS WITH XIU MAI VIETNAMESE RECIPE

This post is about how to make Xiu Mai Vietnamese recipe.

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Xiu Mai – Tasty Meatballs with a Dash of Vietnamese Culture

Think of Xiu Mai as delicious little Vietnamese pork meatballs, swimming in a punchy tomato sauce. They’re much more than a yummy dish—they’re a part of Vietnam’s rich food tradition, blending a mix of flavours that reflect the country’s exciting past and lively present. 

You’re likely to stumble upon this dish in many Vietnamese restaurants or even from a street vendor.

Serving Up a Slice of Vietnam with Xiu Mai

Vietnamese food is like a vibrant painting, filled with fresh ingredients, bright hues, and a melody of sweet, salty, sour, and spicy flavours. Xiu Mai, which simply means “stuffed ball,” is a perfect example of this. 

Made from juicy pork, shrimp, and water chestnuts, these little balls are slow-cooked in a tangy tomato sauce that is both savoury and sweet, delivering a taste sensation that will keep your taste buds dancing.

Digging into the History of Xiu Mai

The creation story of Xiu Mai is somewhat of a mystery, with whispers hinting at influences from Chinese dim sum that mixed with Vietnamese cooking traditions over many years. Some believe it dates back to the 10th century, while others suggest it was Chinese traders in the 17th and 18th centuries who introduced it. 

No matter where it came from, one thing’s for sure: Xiu Mai is a much-loved dish, enjoyed by many all over Vietnam and the world.

Xiu Mai Vietnamese Recipe: A Step-by-Step Guide

Now, let’s embark on the most exciting part: creating your own Xiu Mai masterpiece at home. This easy traditional recipe, designed for ease and enjoyment, will have you whipping up these Vietnamese delights in no time, whether you’re a seasoned cook or a kitchen novice.

Ingredients:

A) Meatball Ingredients

• 400 grams of ground pork shoulder (this part is soft and has a little fat to prevent the Xiu Mai from drying out). You can use ground lean meat and fat in a ratio of 4:1 with a food processor to achieve the same outcome.
• 100 grams of cleaned and peeled shrimp, ground with meat (adding shrimp to Xiu Mai will make it sweeter and more fragrant. If you don’t have shrimp, that’s fine)
• 100 grams of canned water chestnuts (addition of jicama replacement in the Vietnamese original recipe)
• 1/2 yellow onion (or white onion).
• 1 large egg.

Spices to season the Xiu Mai:

• 1 tsp salt
• 1 tsp fried onion oil (or annatto oil for a vibrant colour)
• 1 tsp white wine
• 1 tbsp tapioca flour/or cornstarch
• 1 tsp seasoning powder
• 1/2 tsp black pepper

b) Fresh Tomato Sauce:

• 4-5 fresh tomatoes
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1/2 tbsp garlic, minced
• 1/2 tbsp shallot, minced
• 1/2 tsp seasoning powder
• 1/2 tsp black pepper
• Green onions
• Chilli pepper (add more if you like it spicy). 

C) Corn Starch Slurry For Sauce Thickening

• 1 tbsp corn starch (can be replaced with tapioca flour or potato starch)
• 2 tbsp water

Instructions:

A) How To Make Meat Balls

• Drain the canned water chestnuts and dry them with a kitchen towel then finely chop them into small pieces.
• In a large bowl, combine ground pork, ground shrimp, water chestnuts, eggs, cornstarch and 1 teaspoon salt, 1 teaspoon fried onion oil (or annatto oil), 1 teaspoon white wine, 1 tablespoon tapioca flour/ corn starch, 1 teaspoon of seasoning powder, 1/2 teaspoon black pepper and mix well.
• Cover with plastic wrap and refrigerate for about 15 minutes.
• After that, take it out, wear plastic gloves, rub a little oil, take a sufficient amount of meat and roll it into a ball (the size of a golf ball). 
• Steam the meatballs for 12-15 minutes on medium heat, remove and set aside on a plate, reserving the meat steaming liquid to make the tomato sauce.

B) How To Make Tomato Sauce:

• Wash the ripe tomatoes, steam or boil them until the skin cracks, then remove, peel, remove the seeds, and put them in a blender to puree. If you like it spicy, you can also steam and remove the seeds of the chilli pepper and blend it (steaming the chilli pepper will reduce the spicy level).
• In a sauce pan, sauté the garlic and onions, add the pureed tomato sauce to the pot, add 2 tablespoons of fish sauce, 1 tablespoon of sugar and 1/4 cup of the meat steaming water, and simmer over medium-low heat.

c) How To Cook Xiu Mai:

• Add the Xiu Mai to the tangy tomato sauce mixture, stir gently, and cook for a few more minutes to let the tender meatball absorb the sauce, add broth and season to taste.
• Mix the cornstarch with a little water and then pour it into the tomato Xiu Mai mixture, stirring gently until it thickens.

d) Presentation And Serving: 

Serve the Xiu Mai on a plate, sprinkle with black pepper, chopped green onions, and coriander and enjoy with hot rice or bread. Both are delicious!

**Tips:

• Leftover Xiu Mai can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
• Experiment with different protein combinations, such as ground chicken or turkey, for a unique twist.
• Add a tablespoon of tomato paste to the sauce for a richer tomato flavour.

The Perfect Pairing For Xiu Mai

1. Steamed Rice

These Vietnamese meatballs Xiu Mai, with its savoury and subtly sweet tomato sauce, pair beautifully with the simple elegance of steamed white rice. The fluffy, white grains provide a neutral base that allows the meatballs’ flavours to shine, making each bite a harmonious blend. 

If you live alone, this is the best rice cooker option for you.

Need to cook for a big family? Let’s go for this!

2. Bánh Mì Xíu Mại With Vietnamese Baguette

For a truly authentic Vietnamese experience, transform your Xiu Mai into a handheld masterpiece by serving them in crusty Bánh Mì. These banh mi Xiu Mai offer a textural contrast, their slight sweetness complementing the tangy sauce. 

3. Other  Flavorful Variations

While rice and Bánh Mì are classic pairings, feel free to explore other options! Here are some ideas to spark your culinary creativity:

• Vermicelli Noodles: Thin rice noodles provide a lighter foundation, absorbing the flavorful sauce beautifully.
• Cauliflower Rice: For a low-carb alternative, opt for cauliflower rice, adding a subtle nutty flavour and satisfying texture. (keto diet option)
• Lettuce Wraps: Tuck Xiu Mai into lettuce leaves for a fresh and healthy option, perfect for a light lunch or appetizer. (keto diet option)

Where to Find Your Xiu Mai Essentials:

Locating the freshest ingredients can be part of the culinary adventure. Here are some ideas to help you source the best:

• Local Grocery Stores: Many supermarkets carry basic ingredients like ground pork, tomatoes, and water chestnuts. Check the ethnic section for fish sauce and other Asian staples.
• Asian Grocery Stores: Immerse yourself in a wider variety of ingredients like different cuts of pork, fresh or frozen shrimp, and speciality sauces.
• Farmers Markets: Support local farmers and enjoy the freshest seasonal produce, perfect for crafting your Xiu Mai masterpiece.

Remember, the most important ingredient is your passion for exploring new flavours! So, experiment, personalize, and most importantly, enjoy the delicious journey of making and savouring your Xiu Mai creation.

Credit:

• Recipe inspiration by Chef Bui Thuy on VNExpress
• Picture Mam Mam Sai Gon Facebook Group
• Image by KamranAydinov on Freepik