Xíu Mái (Vietnamese Meatballs in Tomato Sauce)

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

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?

Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

This post was originally published on 10/9/20 and updated with new photos in October 2022.

Join the family!