Xíu Mại

also called xiu mai · xíu mại · Vietnamese meatballs · pork meatballs in tomato sauce · banh mi xiu mai · meatball banh mi · Vietnamese meatball sandwich · S4

The table

1/2(diced small)yellow onionfry 4 min, cook the paste outsimmer 10 min, thin and sweetpoach 20 min, spooning overscatter and serve wet
2 Tbs(30 mL)annatto oil
2 Tbs(35 g)tomato paste
2 large(450 g; grated on the box grater, skins discarded)grated tomatoes
1 1/2 cups(355 mL)chicken stock
1 Tbs(15 mL)fish sauce
1 lb(450 g)ground porkmix, throw, roll 12 balls
1/3 cup(45 g; squeezed dry)grated jicama
1(minced)shallot
2 cloves(minced)garlic
1 Tbs(15 mL)fish sauce
1 tspgranulated sugar
1 Tbs(8 g)cornstarch
2(sliced)scallions
2 Tbscilantro
2bánh mì rolls
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

1fry 4 min, cook the paste out

2mix, throw, roll 12 balls

3simmer 10 min, thin and sweet

goes in with what step 1 made

5scatter and serve wet

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 34 min2 of 5 steps give no time
Needs you
about 4 min
If you get it wrong
Unforgiving — pork balls reach temperature in the sauce or they do not, and there is no telling from the outside: give them twenty minutes
What you'll wash
Two things — the skillet, a bowl to mix the meatballs in
Does it keep
3 days — the pork balls firm up and drink the sauce; buy the bánh mì on the day you eat them

  1. mix, throw, roll 12 balls

    not timedfrom the start

  2. fry 4 min, cook the paste out

    4 minneeds youfrom the start

  3. simmer 10 min, thin and sweet

    10 minwalk away4 min in

  4. poach 20 min, spooning over

    20 minwalk away14 min in

  5. scatter and serve wet

    not timed34 min in

You'll need skillet

Goes with

See how it is written
>> title: Xíu Mại
>> category: Stews & Braises
>> tags: pork, tomato, vietnamese, meatballs, stovetop
>> counters: Phở & Bánh Mì, One Pot
>> aka: xiu mai, xíu mại, Vietnamese meatballs, pork meatballs in tomato sauce, banh mi xiu mai, meatball banh mi, Vietnamese meatball sandwich, S4
>> pairs-with: banh-mi-khong
>> servings: 4
>> time: 45 min
>> slack: unforgiving — pork balls reach temperature in the sauce or they do not, and there is no telling from the outside: give them twenty minutes
>> washing-up: the skillet, a bowl to mix the meatballs in
>> keeps: 3 days — the pork balls firm up and drink the sauce; buy the bánh mì on the day you eat them

>> step: mix, throw, roll 12 balls
Mix @ground pork{1%lb}(450 g), @grated jicama{1/3%cup}(45 g; squeezed dry), @shallot{1}(minced), @garlic{2%cloves}(minced), @fish sauce{1%Tbs}(15 mL), @granulated sugar{1%tsp} and @cornstarch{1%Tbs}(8 g), throw the mixture against the side of the bowl a dozen times so it tightens, then roll it into 12 balls.

>> step: fry 4 min, cook the paste out
Fry @yellow onion{1/2}(diced small) in @annatto oil{2%Tbs}(30 mL) in a #skillet{} ~fry{4%min} until soft and orange, then stir @tomato paste{2%Tbs}(35 g) through and cook it a minute past raw.

>> step: simmer 10 min, thin and sweet
Simmer @&(~1)tomato base{} with @grated tomatoes{2%large}(450 g; grated on the box grater, skins discarded) and @chicken stock{1 1/2%cup}(355 mL) and @fish sauce{1%Tbs}(15 mL) ~simmer{10%min}.

>> step: poach 20 min, spooning over
Poach @&(~3)meatballs{} in @&(~1)sauce{} ~poach{20%min}, turning them once and spooning sauce over as they firm up.

>> step: scatter and serve wet
Scatter @scallions{2}(sliced) and @cilantro{2%Tbs} over @&(~1)xíu mại{} and bring it to the table in a shallow bowl with @bánh mì rolls{2} to tear and dip.