Xiu Mai: Vietnamese Meatballs
A popular Vietnamese street food and home-cooked dish featuring savory pork meatballs simmered in a rich, tangy tomato sauce. It's often served with a baguette, rice, or noodles.
Ingredients
- 500 g ground pork lean
- 2 tbsp shallots minced
- 2 cloves garlic minced
- 1 tbsp fish sauce for meatballs
- 0.5 tsp black pepper for meatballs
- 1 tbsp cornstarch for meatballs
- 1 small egg beaten
- 1 tbsp vegetable oil for cooking
- 1 medium shallot finely chopped for sauce
- 2 cloves garlic minced for sauce
- 1 can (400g) crushed tomatoes
- 200 ml chicken broth
- 1 tbsp fish sauce for sauce
- 1 tsp sugar
- 0.5 tbsp rice vinegar
- Pinch red chili flakes optional
Instructions
- In a large bowl, combine the ground pork, 2 tbsp minced shallots, 2 cloves minced garlic, 1 tbsp fish sauce, 1/2 tsp black pepper, 1 tbsp cornstarch, and the beaten egg. Mix thoroughly until well combined, but do not overmix. Form the mixture into small, bite-sized meatballs (about 1.5 inches in diameter).
- Heat 1 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs in batches until lightly golden on all sides. Remove the meatballs from the skillet and set aside.
- Reduce the heat to medium. Add the finely chopped shallot (for sauce) to the skillet and sauté for 2-3 minutes until softened and fragrant. Add the minced garlic (for sauce) and cook for another minute until aromatic.
- Stir in the crushed tomatoes, chicken broth, 1 tbsp fish sauce (for sauce), sugar, rice vinegar, and red chili flakes (if using). Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Return the seared meatballs to the sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Taste the sauce and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped cilantro and sliced chili (if desired) before serving. Serve hot with a fresh baguette, steamed rice, or noodles.
Notes
For an authentic Vietnamese street food experience, serve xiu mai with a warm demi-baguette for dipping. Leftovers are excellent for making bánh mì xíu mại – simply stuff the meatballs and sauce into crispy baguette halves. You can adjust the sweetness and tanginess of the sauce to your preference. For extra spice, add more red chili flakes.