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.


  • 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!