Xíu Mại – Vietnamese meatballs

Préparation : 15 min
Cooking time: 20 min
Serving Size: 3-4

Ingredients of meatballs

• 375 g NEM NƯỚNG from LONG PHỤNG (Vietnamese BBQ sausage), thawed in the refrigerator
• 3 eggs
• 1 cup chopped white onion
• 2 cups chopped jicama (optional)
• Coriander for decoration

Ingredients of the sauce

• 3 ripe tomatoes
• 2 tablespoons ketchup
• 3 cups water
• 2 tablespoons annatto oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallot
• 2 tablespoons fish sauce
• 2 1/2 tablespoons sugar
• 1 teaspoon seasoning powder
• 1/2 tablespoon salt
• 2 tablespoons of tapioca starch and 2 tablespoons of water, well mixed.

Preparation

• Meatballs:
  1. Put the jicama in boiling water and cook for a few minutes until the water is boiling again, let cool and squeeze the liquid.
  2. Combine the NEM NƯỚNG, jicama and eggs in a large bowl.
  3. Form meatballs.
  4. Place the meatballs on a tray and steam them for about 15 minutes.
• Sauce:
  1. Finely chop the tomatoes, heat the annatto oil in a deep pan, then sauté the garlic and shallot until fragrant.
  2. Add the tomatoes, water, dumpling juice, salt, sugar and fish sauce. Bring to a boil, reduce heat, add ketchup and cook for 5 minutes.
  3. Stir the tapioca mixture and pour it into the saucepan, stirring constantly, to slightly thicken the sauce. Add the meatballs and simmer for 5 minutes.
  4. Place the meatballs on a plate and add cilantro on top for presentation.

Enjoy your meal!