Xíu mại (Vietnamese meatballs) are pork-mince meatballs that are briefly stewed in a tomato-based sauce.
Traditionally, tomatoes are blanched in hot water. Then they are peeled and chopped to create the sauce base. The sauce's bright red colour is often achieved with annatto oil.
In my variation, I've replaced fresh tomatoes with chopped tinned tomatoes and an ingredient found in every Aussie pantry: tomato sauce.
The tomato sauce gives an appealing red shimmer and adds another layer of savoury flavour. It's actually a tip I picked up from my mum who makes the dish this way.
If you're ever craving a Vietnamese meatball roll and are after a quick fix, do yourself a favour and give this variation a go to experience the flavours of Vietnam with an Aussie twist.
Vietnamese meatball rolls (banh mi xiu mai)
A Vietnamese meatball roll is easy to make. Source: Duncan Lu
Serves 4-6
In a large mixing bowl, add:
- 500 g pork mince
- 1 bunch spring onion tops, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp light soy sauce
- 1 tbsp tomato sauce
- ½ tsp anchovy salt or sea salt
- ½ tsp ground black pepper
- 1 tsp sugar
Combine until the mixture becomes a sticky paste. After this, form the paste into meatballs (roughly the size of a golf ball). Place meatballs in a shallow bowl, cover with cling wrap and steam for 20 minutes.
Meanwhile, soak:
- 1 brown onion, thinly sliced
in cold water for 15 minutes, then strain and set aside.
In a large saucepan, sauté until fragrant:
- 4 tbsp neutral cooking oil
- 1 bunch spring onion stalks (white part only)
- 2 cloves garlic, finely chopped
- 1 brown onion, chopped
Then, add steamed meatballs, along with:
- 1 bunch coriander stalks
- 1 x 400 g can tomatoes, finely chopped
- 3 tbsp tomato sauce
- ½ tsp anchovy salt or sea salt
- ½ tsp sea salt
- 1 tbsp fish sauce
- 3 tbsp sugar
- 400 ml water
Bring this to the boil then simmer on medium for 5 minutes to allow flavours to develop.
To assemble the bánh mì xíu mại, cut open:
Vietnamese meatballs are cooked in a tomato sauce. Source: Duncan Lu
- 6 plain Vietnamese bread rolls
and line rolls with:
- 2 sliced tomatoes
Spoon in meatballs, gently crushing them with the back of the spoon to spread them evenly.
Garnish with the pre-soaked thinly sliced brown onions and:
- 1 bunch coriander, roughly chopped
- 1 tsp Maggi seasoning
- Freshly ground black pepper
Eat immediately, before the bread becomes too soggy.
Love the story? Follow the author here: Website: , Facebook , Instagram .
MORE VIETNAMESE FOOD
Childhood memories are a Vietnamese ham roll (banh mi cha lua)
