Vietnamese Xiu Mai Bun 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:

• Bring water to a boil.
• Meanwhile make the meatballs. Mix the pork, tablespoon of sugar, black pepper, soy sauce, minced garlic, and salt. Form small meatballs.
• When the water boils, pour over the noodles and let sit about 20 minutes.
• Brown the meatballs in a hot frying pan. When they are fully browned, remove from the pan. Don't clean out the pan.
• In the same pan, add the 2 tablespoons of sugar and 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 cup of water and stir to combine. Return the meatballs to the pan and cook in the caramel sauce for 15 minutes.
• For the Dressing, prepare the lemongrass. Remove the stringy woody layers until you get the tender center. Chop the lemongrass into small pieces. Chop the chiles into thin rounds. Bring the water to a simmer and add the lemongrass sugar and chiles. Let this sit for 15 minutes. Finally, add the fish sauce.
• Strain and rinse the noodles.
• Chop the peanuts, mint, cucumber, scallions and lettuce. Grate the carrots with a box grater.
• Place the noodles in the bowl first, arrange the rest of the ingredients around the noodles in the bowl. Serve with the sauce on the side and lots of sriracha!

VIETNAMESE MEATBALLS (XIU MAI)

Steps:

• Remove the jicama skin using a vegetable peeler. Finely dice the jicama.
• Cut off the white (root) portion of the green onions and finely chop. Chop the green onion stems. Transfer the green onion stems into a small bowl and set aside for later.
• In a medium bowl, add the ground pork, jicama, green onion (white) root, garlic, fish sauce, corn starch and ground black pepper. Mix together by hand combining all of the ingredients well. Combine just until everything sticks together. Avoid over-working the meat mixture as this will make the meatballs tough.
• Using a tablespoon, scoop out some of the meat mixture and transfer to a large plate. Continue making small mounds until all the meat mixture is used. Wet your palms with water to prevent sticking. Gently roll each of the mounds into a ball.
• Chop the tomatoes.
• Heat a large skillet over Medium High heat and when hot add vegetable oil. Add the minced garlic and tomato paste. Stir fry for 15-20 seconds. Add the chopped tomatoes and combine together. Add the sugar, fish sauce and water. Stir together combining the ingredients. Bring the liquid to a boil. Reduce the heat to Medium Low, cover the pan and cook for 5 minutes.
• Make room in the center of the skillet by pushing the tomatoes to the side. Gently transfer the meatballs into the sauce. Cover and cook on Medium Low heat for 5 minutes. After this time, rotate the meatballs and cook for another 5 minutes.
• To make the thickener, mix the corn starch and water until smooth. Add to the sauce. Combine gently and continue cooking for another 2-3 minutes. Top with ground black pepper.
• To serve, transfer a few meatballs into a small bowl along with a generous amount of tomato sauce. Top with the chopped green onion stems. Enjoy these scrumptious Vietnamese Meatballs with crusty bread.

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.

BUN CHAY (VIETNAMESE VEGGIE RICE VERMICELLI SALAD)

Steps:

• The most important thing to remember about the vermicelli is to NOT overcook them, then shock in cold water to stop the cooking, rinse til water runs clear and then dry. You can keep them in the fridge for a couple hours to 2 days. With the 2 brands I tested I had to cook 1 brand a bit longer and the other a bit less than the directions indicated. Use your good judgement. and start testing the doneness at 4-5 minutes.
• I find it easiest to slice the cucumber into thin rounds and then sticks.
• There are 3 ways to serve:.
• One - Mix all the salad ingredients together and add the Nuoc Cham and mix. Let people sprinkle a teaspoon or 2 of peanuts on their serving.
• Two - Place noodles in the bottom of an individual bowl and then each of the ingredients, separately, Top with Nuoc Cham and peanuts.
• Three - Place the noodles in the center of a plate and place some of each ingredient around the noodles. Serve Nuoc Cham on the side and peanuts in a bowl on the table with a spoon -- OR dress with Nuoc Cham and peanuts, then serve.
• Vary it a little and make it your own. The extra garlic and the black pepper are optional garishes.
• The FRESH cilanto, mint and basil are VERY important to the flavor development,.
• ENJOY.