Vietnamese Meatballs Xiu Mai 1 Recipe

Gather ’round, food explorers! Today, we’re diving into a fusion adventure with Vietnamese Xiu Mai meatballs that are savory, sweet, and totally bookmark-worthy. Let’s roll up our sleeves and transform these humble ingredients into a dish that’s ready to steal the spotlight at your next dinner hangout.

The way Vietnamese Meatballs Xiu Mai burst with flavor from their simple ingredients is something I absolutely love. Ground pork and minced onion come together in the savory punch that is this dish, while panko breadcrumbs provide a texture that is nothing short of perfect.

But my favorite part of these meatballs has to be the subtle sweetness that comes from the sugar, which creates a flavor balance suitable for any time of day.

Vietnamese Meatballs Xiu Mai 1 Recipe Ingredients

• Ground pork: Rich in protein and fats, provides a savory base.
• Fish sauce: Adds umami richness, a staple in Vietnamese cuisine.
• Panko bread crumbs: Adds texture, helps bind meatballs.
• Garlic: Offers pungent aroma, boosts immune system.
• Soy sauce: Enhances flavor depth, contains sodium.
• Chicken broth: Provides moisture, subtle savory flavor.
• Tomato paste: Adds tangy sweetness, color, and thickens sauce.
• Carrot: Adds natural sweetness, fiber, and vitamin A.

Vietnamese Meatballs Xiu Mai 1 Recipe Ingredient Quantities

• 1 pound ground pork
• 1/4 cup minced onion
• 1/4 cup panko bread crumbs
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1/2 cup chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 small carrot, grated
• 1 scallion, thinly sliced
• Fresh cilantro for garnish (optional)

How to Make this Vietnamese Meatballs Xiu Mai 1 Recipe

1. In a big mixing bowl, blend the minced onion, panko bread crumbs, fish sauce, sugar, salt, black pepper, and minced garlic with their company of ground pork. Mix until well united.

2. Combine the ingredients to form small meatballs. Make them about the size of a golf ball, and set them aside.

3. In a big frying pan or skillet, warm the vegetable oil over medium-high heat. Add the meatballs and brown them on all sides, which should take about 5 minutes.

4. Take the meatballs out of the skillet and put them to the side.

5. In the same skillet, combine the soy sauce, chicken broth, and tomato paste. Stir well, and bring to a gentle simmer.

6. Place the meatballs back in the skillet, covering them so that they are protected from the open air. Set the heat low and allow the meatballs to simmer in their surroundings for about 15 minutes. Keep watch to ensure they do not burn, flip them once or twice, and make sure they are not sticking to the bottom.

7. At the same time, combine the cornstarch with water to form a slurry. Slowly add this mixture to the sauce in the skillet, stirring all the while, until the sauce reaches the desired thickness.

8. Place the grated carrot in the skillet, and carry on cooking for 2 more minutes, during which time the carrot will become a bit softer.

9. Add the sliced scallion and cook it for one more minute chopped.

10. Move the meatballs and sauce to a serving dish, and if you like, fresh cilantro can be used to garnish. Serve hot. Enjoy these Vietnamese Xiu Mai meatballs with rice or in a baguette.

Vietnamese Meatballs Xiu Mai 1 Recipe Equipment Needed

1. Large mixing bowl
2. Mixing spoon or spatula
3. Measuring cups and spoons
4. Skillet or large frying pan
5. Tongs or spatula (for turning meatballs)
6. Small bowl (for cornstarch slurry)
7. Whisk or fork (for mixing slurry)
8. Grater (for carrot)
9. Knife
10. Cutting board
11. Serving dish

FAQ

• What kind of pork is best for Xiu Mai?

Use ground pork with a good balance of fat to ensure juicy meatballs; around 80% lean is ideal.

• Can I substitute fish sauce with something else?

Soy sauce can be used as a substitute, but the distinct umami from fish sauce is key to authentic flavor.

• Is it necessary to use panko breadcrumbs?

Panko provides a light texture, but regular breadcrumbs can also be used if needed.

• What’s the purpose of using cornstarch?

Cornstarch, mixed with water, acts as a thickening agent for the sauce, giving it a nice consistency.

• Can I make the meatballs in advance?

Yes, you can prepare and shape them in advance. Store in the refrigerator for up to 24 hours before cooking.

• How can I make the dish more spicy?

Add chopped fresh chili or a teaspoon of chili garlic sauce to the meatball mixture or sauce for extra heat.

• What can I serve with Xiu Mai?

Typically, Xiu Mai is enjoyed with a crusty baguette or steamed rice to soak up the flavorful sauce.

Vietnamese Meatballs Xiu Mai 1 Recipe Substitutions and Variations

Pork that is ground: Substitute with ground chicken or turkey for a leaner choice.
Panko breading: Substitute with regular breading or crushed crackers.
Soy sauce can be used in place of fish sauce; it will give a milder flavor. You can also use tamari, which is soy sauce without wheat, for a gluten-free substitute.
Tamari is a gluten-free alternative to soy sauce, while coconut aminos provides a choice that is free from soy.
Chicken broth: Replace with vegetable broth for a lighter flavor profile.

Pro Tips

1. Flavor Development For a deeper flavor, consider allowing the mixture of pork with onion, panko, fish sauce, sugar, salt, pepper, and garlic to marinate for at least 30 minutes before forming the meatballs. This helps the seasonings penetrate the meat thoroughly.

2. Efficient Browning When browning the meatballs, work in batches if necessary to avoid overcrowding the skillet. Overcrowding lowers the pan temperature and results in steaming rather than browning, which affects flavor and texture.

3. Enhanced Sauce To amplify umami, add a splash of oyster sauce or a teaspoon of soy sauce to the sauce while it’s simmering. This will deepen the flavor profile and complement the meatballs well.

4. Chilled Mixture If the meatball mixture feels too soft or is difficult to shape, refrigerate it for 15-20 minutes. Chilling helps the mixture firm up and makes forming the meatballs easier.

5. Freshness Boost Just before serving, add a squeeze of fresh lime juice over the meatballs and garnish with fresh cilantro to brighten up the dish with a burst of freshness and enhance the flavors.