vietnamese pork meatballs

There is nothing more comforting than this xiu mai (Vietnamese meatballs) recipe. These juicy pork and jicama meatballs lay in a delicious pool of hearty umami-flavored tomato sauce.

Xiu Mai (Vietnamese Meatballs)

lbs pork

(140 g) yellow onion (diced)

(140 g) jicama (finely diced)

salt

chicken bouillon powder

sugar

black pepper

garlic

tomato paste

water

fish sauce

tomatoes (diced (optional))

green onion (minced)

cilantro

French Bread, rice or rice Noodles

Season the meat. In a large mixing bowl, add the ground pork, diced onions, and finely diced jicama. Add the salt, chicken powder, sugar, and black pepper and mix with your hands until thoroughly combined.

Shape the meatballs. Using spray oil, lightly grease two large heatproof plates with a lip that can fit in the basket of your steamer and hold the meat juices. Using your hands tightly shape the meat into 1 to 2-inch meatballs and place them on the greased tray.

Steam the meatballs. Boil water in a steamer. Place the meat in the steamer and steam on high heat for 10 minutes. You may need to steam the meatballs in batches. Remember to reserve the meat juice.

Cook the tomato sauce. In a large skillet, add 2 tbsp of vegetable oil and the minced garlic. Sauté on medium-high until the garlic is fragrant and golden brown. Then turn the heat to low and mix in the 6 oz can of tomato paste and sauté for together for 30 seconds. Next add the sugar, fish sauce, and sauté for another for 30 seconds. (If you are using freshly chopped tomatoes, add them here.) Lastly, add 4 cups of water and mix until combined.

Cook the meatballs in the sauce. On high heat, add all the meatballs with the meat juice. Cook for 20-30 minutes on high heat uncovered until the sauce reduces by 2/3s and thickens.

Serve. Top with chopped scallions and cilantro and enjoy either with a baguette, in a banh mi, with rice, or with noodles!

My favorite Vietnamese dish of all time, this refreshing and light dish is made with rice noodles, charcoal-grilled pork patties, fresh vegetables and Vietnamese herbs. It's served with a sweet chili sauce and pickled vegetables to bring all the wonderful flavors of Vietnam together.

Northern Vietnam Vermicelli Noodles with Grilled Pork Meatballs (Bun Cha Hanoi)

lbs pork (at least 20% fat)

oyster sauce

brown sugar

rice powder

MSG (optional)

lemongrass

garlic (finely minced)

shallot (finely minced)

vegetable oil (for coating hands to prevent sticking)

Lettuce

Cucumber

Vietnamese herbs

oz dried rice vermicelli noodles (Jiang Xi brand)

unripe green papaya

fine sea salt

white sugar

white vinegar

lime juice (1 fresh lime)

coconut soda (Coco Rico)

Thai chili peppers (thinly sliced)

Season pork

In a large mixing bowl, combine ground pork, fish sauce, oyster sauce, brown sugar, ground black pepper, roasted rice powder, MSG, lemongrass, garlic, and shallots.

Make patties and grill

To prevent the ground pork mixture from sticking to your hands, oil them with vegetable oil. Roll the mixture into 32 small patties. Grill the patties over charcoal fire for a more authentic taste, about 8 minutes per side or until lightly charred. You can also pan-fry the patties on high heat on the stovetop or air-fry them at 350°F, about 5 minutes per side.

Make the quick pickled papaya

In a medium bowl, combine sliced papaya and salt. Let it sit for 30 minutes. Rinse the salted papaya under cold running water and squeeze out excess water. Drain. Mix with water sugar and vinegar. Set aside.

Make the dipping sauce/broth

In a large bowl, mix together water and sugar until sugar is completely dissolved. Add fish sauce, lime juice, coconut soda, garlic, and chili peppers. Adjust to taste if needed.

Cook the noodles

Assemble

for each serving. In a small bowl, add pork patties, pickled papaya and cover with dipping sauce/broth. Serve with rice noodles and a platter of vegetables and herbs on the side.

https://www.youtube.com/watch?v=p95xQsGJRTc

One of my favorite Vietnamese dishes of all time, this refreshing and light dish is made with rice noodles, charcoal-grilled pork patties, fresh vegetables and Vietnamese herbs. It's served with a sweet chili sauce and pickled vegetables to bring all the flavors together.

Full recipe: https://www.vickypham.com/blog/bun-cha-hanoi

Top 3 vietnamese pork meatballs recipes from across the web

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Xiu Mai (Vietnamese Meatballs)

Northern Vietnam Vermicelli Noodles...

Northern Vietnam Vermicelli Noodles...

Top 3 vietnamese pork meatballs recipes from across the web

The most viewed vietnamese pork meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Xiu Mai (Vietnamese Meatballs)

Northern Vietnam Vermicelli Noodles...

Northern Vietnam Vermicelli Noodles...

The most viewed vietnamese pork meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine