Easy Homemade : How to make Xíu Mại (Vietnamese Meatballs)

Xíu Mại, a cherished gem in the treasure trove of Vietnamese cuisine, is more than just a dish—it’s a delightful journey into the heart of Vietnam’s culinary traditions. This beloved recipe offers tender, flavorful meatballs immersed in a rich, savory tomato sauce, presenting a harmonious blend of textures and tastes that are sure to tantalize the palate. Rooted in a history that spans both local and foreign influences, Xíu Mại embodies the Vietnamese knack for creating dishes that are both simple in preparation and complex in flavor.

Traditionally served for breakfast or as part of a larger meal, these meatballs are a versatile component of Vietnamese cuisine, adaptable to various dietary preferences and meals. Whether nestled atop a steaming bowl of rice, tucked into a crusty Vietnamese baguette, or enjoyed as a standalone dish, Xíu Mại offers a comforting, heartwarming experience that resonates with the essence of home cooking.

In this guide, we’ll embark on a culinary adventure to craft authentic Xíu Mại at home. From meticulously selecting the freshest ingredients to mastering the art of meatball and sauce preparation, we aim to equip you with everything you need to recreate this classic dish. Perfect for both seasoned cooks and beginners alike, this journey through the flavors of Vietnam promises to enrich your cooking repertoire and introduce you to the vibrant world of Vietnamese cuisine. So, roll up your sleeves and prepare to dive into the world of How to make Xíu Mại (Vietnamese Meatballs), where each bite is a testament to the rich cultural tapestry and culinary innovation of Vietnam.

Ingredients

For the Meatballs:

• 1 lb ground pork
• 1 lb ground beef
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 2 tablespoons fish sauce
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup panko breadcrumbs

For the Sauce:

• 3 tablespoons vegetable oil
• 6 cloves garlic, minced
• 1 small onion, diced
• 1 28-oz can crushed tomatoes
• 1/4 cup fish sauce
• 3 tablespoons white vinegar
• 2 tablespoons brown sugar
• 1-2 teaspoons sriracha, to taste
• 1/2 cup water
• Salt and pepper to taste

For Serving:

• Rice noodles or crusty bread
• Fresh herbs like cilantro, basil, mint

Preparation

Follow these steps for perfectly shaped, seasoned meatballs and a complex dipping sauce.

Meatball Mixture

1. In a large bowl, combine the ground pork, ground beef, garlic, onion, fish sauce, black pepper, salt, egg, and breadcrumbs until thoroughly mixed.
2. Use clean hands to knead the mixture for 2-3 minutes until very well combined. This helps blend the flavors and makes for tender meatballs.
3. Cover and refrigerate for 30 minutes to allow the flavors to meld.

Shaping the Meatballs

1. Form the chilled meat mixture into 2-inch meatballs, about 1.5 ounces each.
2. Roll them between your palms to shape evenly. Make them round rather than oblong.
3. Arrange the uncooked meatballs on a plate or baking sheet without overcrowding.

Sauce Preparation

1. In a large saucepan or pot, heat the vegetable oil over medium heat.
2. Add the garlic and onion. Cook for 2 minutes until fragrant and softened.
3. Stir in the crushed tomatoes, fish sauce, vinegar, brown sugar, sriracha, and water.
4. Allow the sauce to come to a gentle simmer. Reduce heat and let simmer for 10 minutes.
5. Taste and season with salt and pepper as needed. The sauce should taste tangy, sweet, salty, and just slightly spicy.

Cooking Process

1. Once the sauce has simmered for 10 minutes, gently add the meatballs to the pot.
2. Cover and simmer for 15-20 minutes, gently turning the meatballs occasionally. This allows them to cook through and absorb the sauce flavors.
3. Uncover and continue simmering 5 minutes more to reduce the sauce to your desired consistency.
4. Taste a meatball and the sauce and adjust seasonings if needed.
5. For best flavor, remove from heat and allow the meatballs to rest in the sauce for 5-10 minutes before serving.

Customizations

Tailor this Vietnamese classic to your tastes with these easy modifications:

Dietary Restrictions

• Use ground chicken or turkey instead of pork and beef
• Swap fish sauce for soy sauce or salt
• Make sauce vegan by using vegetable broth

Sauce Modifications

• For more heat, increase sriracha to taste
• Add lemongrass, lime zest, ginger for extra flavor
• Thicken sauce with cornstarch slurry if too thin
• Thin with more water or broth if too thick

Meatball Variations

• Add lemongrass, lime zest, shallots, or herbs to meat mixture
• Make larger meatballs for heartier appetites
• Fry instead of simmering meatballs for crispier texture

Serving Suggestions

Xíu Mại is best enjoyed with:

• Rice noodles – Soak noodles in hot water until pliable, then divide among bowls
• Baguette or crusty bread – For dipping in the flavorful sauce
• Fresh herbs – Garnish with cilantro, mint, basil for freshness
• Sliced chili peppers – For extra heat and crunch
• Bean sprouts and lettuce – For added texture and crunch
• Lime wedges – Bright acidity balances the rich sauce

Pairing Drinks

• Vietnamese iced coffee
• Young coconut juice
• Crisp light beer or dry white wine

Storage

Leftovers will keep for:

• Fridge – Meatballs & sauce stored separately, up to 3 days
• Freezer – Allow to cool completely, then freeze in airtight container up to 3 months

Reheating

• Microwave – Add a splash of water to prevent drying out
• Stovetop – Gently reheat sauce and meatballs over medium-low

Nutritional Information

Based on 6 servings:

Conclusion

Xíu Mại is a quintessential Vietnamese street food combining a phenomenal blend of flavors in each bite. Once you get the preparation down, customize the dish to your tastes. Savor this iconic meatball recipe as a gateway to exploring the diversity of Vietnamese cuisine.

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How to make Xíu Mại (Vietnamese Meatballs)

Cuisine Vietnamese

Category Pork

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

1. Meatballs:
2. 1 pound ground pork (or a combination of pork and beef)
3. 3-4 ounces diced jicama (or breadcrumbs)
4. 2-3 shallots or 1/4 onion, minced
5. 3 cloves garlic, minced
6. 3 green onions, chopped (white and light green parts)
7. 1 tablespoon fish sauce
8. 1-2 teaspoons cornstarch
9. 1/2 teaspoon salt
10. 1/2 teaspoon black pepper
11. Sauce:
12. 2-3 tomatoes, diced
13. 1/2 cup chicken broth or water
14. 1 tablespoon fish sauce
15. 1 tablespoon sugar (optional)
16. 1 tablespoon ketchup (optional)
17. 1/2 tablespoon vegetable oil
18. 1 teaspoon cornstarch (mixed with 1 tablespoon water to make a slurry)
19. Optional additional ingredients:
20. Chopped carrots
21. Minced mushrooms
22. Chopped fresh herbs (basil, cilantro)

Instructions

1. Make the meatballs: In a large bowl, combine the ground pork, jicama (or breadcrumbs), shallots (or onion), garlic, green onions, fish sauce, cornstarch, salt, and pepper. Mix well with your hands until everything is evenly incorporated. Be careful not to overmix, as this can make the meatballs tough.
2. Form the meatballs: Wet your hands to prevent sticking. Scoop out a heaping tablespoon of the meat mixture and roll it into a ball. Repeat with the remaining mixture.
3. Cook the meatballs: Heat a large skillet with a thin layer of oil over medium heat. Once hot, add the meatballs and brown them on all sides, about 5-7 minutes.
4. Make the sauce: While the meatballs are browning, prepare the sauce. In a separate pot or saucepan, heat the vegetable oil over medium heat. Add the diced tomatoes and cook for a few minutes, until softened and releasing their juices.
5. Simmer the sauce: Add the chicken broth (or water), fish sauce, sugar (if using), and ketchup (if using) to the pot with the tomatoes. Bring to a simmer, then reduce heat to low and let the sauce simmer for 10-15 minutes, allowing the flavors to meld.
6. Thicken the sauce (optional): If you prefer a thicker sauce, stir in the cornstarch slurry and cook for an additional minute or two, until the sauce thickens slightly.
7. Finish the dish: Add the browned meatballs to the simmering sauce. Gently stir to coat the meatballs in the sauce. Cover the pot and simmer for another 10-15 minutes, or until the meatballs are cooked through.
8. Serve: Enjoy Xíu Mại hot, with steamed rice, vermicelli noodles, or lettuce wraps. Garnish with chopped fresh herbs (basil, cilantro) for added flavor, if desired.

Nutrition Facts

How to make Xíu Mại (Vietnamese Meatballs)

Serves:

Amount Per Serving:
Calories		400 (approximate)
% Daily Value*
Total Fat 20g (approximate)		30.8%
	Saturated Fat 8g (approximate)	40%
	Trans Fat
Cholesterol 80mg (approximate)		26.7%
Sodium 500mg (approximate)		20.8%
Total Carbohydrate		0
	Dietary Fiber	0
	Sugars 5g (approximate)
Protein 30g (approximate)

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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