Xíu Mái is Vietnam’s holy grail for ultra moist meatballs in a rich sweet and tangy tomato sauce! They’re the the healthiest meatballs you’ll ever have because each one is steamed to juicy perfection. Say hello to the easiest and most satisfying baguette stuffing!
If a fresh tomato sauce is what you love, try it with fish, egg or tofu!
An ever-popular breakfast item
I’m the type of person who heads to a Vietnamese Bánh Mì shop in the morning with cravings for a classic Pork Roll and Coconut Pandan Waffles (Bánh Kẹp), but ends up walking away holding a crusty baguette stuffed with Xíu Mái.
And a huge smile on my face.
The only regretful part – if I really had to nitpick – is how one roll always leaves me wanting more. For all the bread that you get, there isn’t that much meat!
That’s why making it at home is the best way to leave you feeling utterly satisfied.
Making Xíu Mái at home means you’ll have meatballs that are like no other. Just imagine soft, moist and springy mince balls made extra juicy by using fatty pork and infused with fried aromatics.
Then imagine each one being smothered in a sweet and tangy tomato sauce that is so gorgeously thick it all but hugs the meatballs like they were a match made in heaven.
It’s no wonder all the locals love having it for breakfast!
If you’re at home, you can make Xíu Mái for your first meal, for lunch or for dinner because these meatballs will fill any bread to your heart’s desire!
Why this recipe works
- Browning the aromatics elevates the taste with a caramelized kick.
- Mixing in jicama means more texture and sweetness to the Xíu Mái meatballs.
- Adding tomato paste gives the sauce an extra depth of tomato flavor.
What you’ll need
For the meatballs
About the pork mince
We buy standard pork mince because it comes with enough fat to keep the meatballs juicy.
If you prefer leaner ground pork in your Xíu Mái, opt for the lean version or choose the cut you like and ask the butcher to mince it for you.
For the tomato sauce
About the tomatoes
For this recipe, you want firm and and ripe tomatoes for the best flavor. Not only will they hold better when boiling, but you’ll have a much richer taste in the sauce.
How to make this recipe
The meatballs
Cut the jicama into thin strips, roughly 5mm (0.2″) thick.
Bring 2 US cup water to a boil with 1/2 tsp salt. Blanch the jicama strips for 3 minutes or until softened, then set aside in a colander to drip dry.
Note: If you prefer your Xíu Mái with crunchier jicama, take it out sooner. Likewise, if you prefer softer daikon then cook it for longer.
Heat up a small saucepan with the oil and cook the red onion, shallots and garlic on medium heat for 3 minutes or until brown. Let it cool.
Use a cloth to squeeze the water out of the jicama, then roughly chop them into small pieces and set aside.
Combine the pork mince with the salt, sugar, chicken bouillon powder, pepper, browned aromatics (including its oil) and potato starch.
Mix in the chopped jicama.
Mix in the egg and 1 tbsp oil.
Set up a steamer to a boil. Meanwhile, roll the mince into balls, roughly 4cm (1.6″) wide.
Tip: If the pork is stick to your hands, dip your palm in some oil to stop the mince from sticking.
Steam the meatballs for 20 minutes or until 90% cooked, then set aside.
The tomato sauce
Lightly score an X at the top of the tomato to the bottom using a knife.
Bring a pot of water to a boil and cook the tomatoes for 5 minutes. Scoop the tomatoes out and gently peel the skin off.
Dice the tomatoes and leave aside.
Note: If you prefer your Xíu Mái sauce chunkier, leave the pieces diced. If you like it runnier, use a food processor to puree the tomatoes.
Roughly chop the spring onions.
Heat up a saucepan with the oil on medium heat and brown the garlic and spring onions for 1 minute.
Pour the diced tomatoes in and stir for 1 minute. Season with sugar, salt, chicken bouillon powder and tomato paste. Stir for 2 minutes.
Turn the heat up to high and pour the water into the pot. Stir until combined.
Scoop the meatballs into the tomato sauce and mix, then simmer for 10 minutes.
Turn the heat to medium, mix the starch slurry until it forms a liquid and stir it into the sauce to thicken.
Serve the Xíu Mái immediately with rice, noodles or Vietnamese baguettes!
FAQs
You certainly can! Ground chicken, turkey or beef will work just as well.
If you can’t find jicama in your supermarket, try daikon or canned water chestnuts for a similar result.
Tips for the best results
- Use fattier pork. The more fat there is, the juicier the Xíu Mái will be.
- Avoid overworking the mince. This will result in a tougher meatball, which will not be fall apart tender!
- Adjust the sauce to your liking. If you prefer a thinner sauce, dilute it with more water or hold off on the starch slurry. Likewise, if you like your sauce on the thicker side, use less water or be more generous with the slurry.
Indulge in more Vietnamese pork recipes!
- Chả Trứng Hấp (Steamed Egg Meatloaf) – The perfect pairing for rice! Everyone will adore this moist and easy classic.
- Canh Khổ Qua (Stuffed Bittermelon Soup) – A light and nutritious soup that every Vietnamese family has on their dinner table!
- Bì Cuốn (Shredded Pork Rice Paper Roll) – The simpler and easier version of Gỏi Cuốn with its nutty aromas.
- Bánh Bao (Vietnamese Steamed Pork Buns) – Pack these fluffy and juicy buns for lunch or enjoy them as a snack.
- Sườn Nướng (Grilled Pork Chops) – You won’t get a more smoky flavor than what you’ll find in this recipe full of aromatics and iconic Asian aromas!
Want more home cooked recipes?
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Xíu Mái (Vietnamese Meatballs in Tomato Sauce)
Equipment
- Clean cloth
- Steamer
Ingredients
For The Meatballs
- 500 g / 1.1 lb pork mince
- 100 g / 0.22 lb jicama
- 15 g / 0.03 lb red shallots (finely chopped)
- 1 red onion (finely chopped)
- 5 cloves garlic (finely chopped)
- 1 tsp chicken bouillon powder
- 1 tsp pepper
- 1/2 tsp salt (for blanching jicama)
- 2 US cup water (for blanching jicama)
- 3 tbsp oil (for cooking aromatics)
- 1 tbsp oil (for mixing into mince)
- 1 tsp salt (or to taste)
- 1 tsp sugar (or to taste)
- 1 egg
- 1 tsp potato starch
For The Tomato Sauce
- 5 tomatoes
- 4 cloves garlic (finely chopped)
- 2 sprig spring onion (roughly chopped)
- 2 tbsp cooking oil
- 2 tsp sugar (or to taste)
- 1/2 tsp salt (or to taste)
- 1/2 tsp chicken bouillon powder
- 2 tsp tomato paste
- 1 1/2 US cup water
- starch slurry (1 tbsp potato starch mixed with 2 tbsp water)
- coriander (for garnishing)
Instructions
For The Meatballs
- Cut the jicama into thin strips, roughly 5mm (0.2") thick.
- Bring 2 US cup water to a boil with 1/2 tsp salt. Blanch the jicama strips for 3 minutes or until softened, then set aside in a colander to drip dry.Note: If you prefer your Xiu Mai with crunchier jicama, take it out sooner. Likewise, if you prefer softer daikon then cook it for longer.
- Heat up a small saucepan with the oil and cook the red onion, shallots and garlic on medium heat for 3 minutes or until brown. Let it cool.
- Use a cloth to squeeze the water out of the jicama, then roughly chop them into small pieces and set aside.
- Combine the pork mince with the salt, sugar, chicken bouillon powder, pepper, browned aromatics (including its oil) and potato starch.
- Mix in the chopped jicama.
- Mix in the egg and 1 tbsp oil.
- Set up a steamer to a boil. Meanwhile, roll the mince into balls, roughly 4cm (1.6") wide.Tip: If the pork is stick to your hands, dip your palm in some oil to stop the mince from sticking.
- Steam the meatballs for 20 minutes or until 90% cooked, then set aside.
The Tomato Sauce
- Lightly score an X at the top of the tomato to the bottom using a knife.
- Bring a pot of water to a boil and cook the tomatoes for 5 minutes. Scoop the tomatoes out and gently peel the skin off.
- Dice the tomatoes and leave aside.Note: If you prefer your Xiu Mai sauce chunkier, leave the pieces diced. If you like it runnier, use a food processor to puree the tomatoes.
- Roughly chop the spring onions.
- Heat up a saucepan with the oil on medium heat and brown the garlic and spring onions for 1 minute.
- Pour the diced tomatoes in and stir for 1 minute. Season with sugar, salt, chicken bouillon powder and tomato paste. Stir for 2 minutes.
- Turn the heat up to high and pour the water into the pot. Stir until combined.
- Scoop the meatballs into the tomato sauce and mix, then simmer for 10 minutes.
- Turn the heat to medium, mix the starch slurry until it forms a liquid and stir it into the sauce to thicken.
- Serve the Xiu Mai immdiately with rice, noodles or Vietnamese baguettes!
Notes
- Use fattier pork. The more fat there is, the juicier the Xíu Mái will be.
- If you prefer leaner ground pork, opt for the lean version or choose the cut you like and ask the butcher to mince it for you.
- Avoid overworking the mince. This will result in a tougher meatball, which will not be fall apart tender!
- Adjust the sauce to your liking. If you prefer a thinner sauce, dilute it with more water or hold off on the starch slurry. Likewise, if you like your sauce on the thicker side, use less water or be more generous with the slurry.
- You want firm and and ripe tomatoes for the best flavor. Not only will they hold better when boiling, but you'll have a much richer taste in the sauce.
Nutrition
This post was originally published on 10/9/20 and updated with new photos in October 2022.
Priya Lakshminarayan says
I love reading about different cuisines and learning new recipes.. thanks for sharing this recipe
Jeannette says
You’re very welcome, Priya!
Jamie says
I made this for my family and everyone loved it! The flavor of the pork and tomato sauce was fantastic! I’ve already been asked to make it again. Thank you!
Jeannette says
That’s wonderful to hear, Jamie!
Bintu | Recipes From A Pantry says
I love that these sound so good and that they’re healthy too! The flavours sound amazing.
Jeannette says
Thanks, Bintu!
Beth says
Yummy! This looks so delicious and tasty! I can’t wait to make this!
Jeannette says
I hope you enjoy it, Beth!
Erica says
This looks so cozy and delicious, just in time for Fall!
Jeannette says
Yes, it definitely is!
Lily says
I grew up in a pretty isolated household, I never got to properly learn anything about my heritage, and I didnt really learn how to speak Vietnamese properly despite being born in Vietnam. I’m super grateful for this, thank you for posting this recipe! now I can make all of my favorite dishes growing up!
Jeannette says
Lily, I’m so glad to have you join our family! Welcome and I hope you get to enjoy many of our Vietnamese family recipes 😀
P McCloy says
I’m so happy I came across this recipe, it has entered our families lunch/dinner rotation . The meatballs are so flavourful and soft!
Jeannette says
Hi! That’s absolutely wonderful to hear! I’m so glad you family likes it. Soft meatballs are perfect for bread too! 😀
Judy says
Can I pan fry if I don’t have a steamer? Looks delicious!
Jeannette says
Hi, Judy! You certainly can, but keep in mind that they will have a slightly different flavor from pan frying because it’ll sear the outside. I would recommend rolling smaller balls so that they cook faster in the center. Otherwise, you can try making your own steamer using this video I found: https://www.youtube.com/watch?v=H77eDjRQrpk&ab_channel=FOOD%26WINE. I hope that helps!
Khue says
Jeanette, this dish turned out just like my mom’s recipe which she never wrote down and I did not either but following your recipe brought back all the memories of chopping the shallots (a must for this dish!), scallions, pork, tomatoes, etc. We added thread noodles and wood ear mushrooms to the pork patties, then stuffed them into firm tofu.
Thank you for sharing this recipe!
Jeannette says
Hi, Khue! I’m so glad this recipe worked out for you and reminded you so much for your Mum! I’ll have to try it stuffed in tofu with thread noodles one day. Sounds delicious with rice! Thanks for sharing such a wonderful memory 😀
Paula says
Made this a few times and it’s delicious! It is a bit of work for 2 people and a newborn though, am curious if this can be frozen? I’m sure the meatballs can but have had hit/miss success with tomato sauces.
Jeannette says
Hi, Paula! That’s wonderful to hear! Glad it worked out for you and your family. I personally haven’t tried freezing this dish, but you can definitely try giving it a go. Let me know how it goes! Alternatively, if you make just the meatballs and freeze them, you can make just enough tomato sauce for whenever you’re ready to eat it. I hope this helps!