Vietnamese Meatballs Xiu Mai Food

XIU MAI (VIETNAMESE MEATBALLS IN TOMATO SAUCE)

Steps:

• 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.
• 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!

VIETNAMESE XIU MAI BUN

Steps:

• For The Dressing: Whisk together vinegar, fish sauce, sugar, lime juice, garlic and red pepper flakes in small bowl; set aside.
• To make the meatballs, mix the pork, one tablespoon of sugar, black pepper, soy sauce, minced garlic and salt. Form into small meatballs.
• Heat a frying pan and brown the meatballs. When they are fully browned, remove from the pan. Don't clean out the pan. In the same pan, add the remaining 2 tablespoons of sugar and the remaining 1/4 cup of water. Stir to dissolve, then allow it to cook on high without stirring until it becomes very browned and bubbly. This is caramel. Add the final 1 cup of water and stir to combine. Return the meatballs to the pan and cook in the caramel sauce for 15 minutes, stirring occasionally to coat.
• Meanwhile, chop the peanuts, cilantro, cucumber, scallions and lettuce. Grate the carrots with a box grater.
• Place the noodles in large flat bowls first, arrange the meatballs along with the rest of the ingredients around the noodles in the bowl. Serve with Sriracha.