Vietnamese Meatball

November 23, 2020

Meatball Ingredients 

16oz of Long Phung raw pork patty

3 Eggs

1 cup of chopped white onion

1 tablespoon Sugar

1 teaspoon Black Pepper

1/2 tablespoon Salt

1 tablespoons of chopped shallot

2 tablespoons of chopped garlic

2 cups of chopped Jícama (optional)
cilantro for decoration

Sauce Ingredients

3 riped Tomatoes

2 tablespoons of ketchup

20 gram of unsalted butter

3 cups Water

2 tablespoons Annatto Oil (dầu hạt điều)

1 table spoon of chopped garlic

1 table spoon of chopped shallot

2 tablespoons fish sauce

2 1/2 tablespoons Sugar
1 teaspoon Chicken Bouillon Powder

1/2 tablespoon Salt

2 tablespoons Tapioca Starch + 2 tablespoons water, mixed well

Preparation 

Meatballs:

  • Place Jícama in boiling water and cook for a few minutes until the water is boiling again then let it cool and squeeze out the liquid.
  • Put the combination into a large bowl: Long Phung gio song, jícama, chopped white onion, eggs, sugar, black pepper, salt, chopped shallot, chopped garlic and  mix well. Form the meat into balls.  Place meat balls into the tray and steam for about 15 minutes.

Sauce:

  • Chop tomatoes finely, heat up annatto oil & butter in a deep pan then sauté garlic and shallot until fragrant. Add tomatoes, water, juice released from meatballs, salt, sugar and fish sauce. Bring it to boil. Reduce the heat, add ketchup and let it cook for another 5 minutes.  Stir up the tapioca mixture then pour it into the sauce pan to thicken the sauce a little bit. Immediately stir it.  Add meatballs and simmer for 5 minutes. 

Presentation

Place meatballs into a plate and add cilantro on top

 

 

 

 

 

 

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