Vietnamese Steamed Meatball (xíu mai)
From Angus Wan, @cuppabeans
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
30 min (PREP TIME: 30 min)
Easy
4 people
Ingredients
Vietnamese Steamed Meatball
-
2
lbs
Medium Minced Pork
-
2
stocks
Chopped Green Onion
-
2
cloves
Minced Garlic
-
1/2
cup
Bread Crumbs
-
2
tbsp
Oyster Sauce
-
2
tbsp
Soy Sauce
-
1
tbsp
Chicken Bouillon
-
2
tbsp
Fish Sauce
-
Black Pepper
(to taste)
Savoury Tomato Meatball Sauce
-
3
cloves
Minced Garlic
-
1-2
cans
Polpa (Finely Chopped Tomatoes)
-
2
tbsp
Fish Sauce
-
2
tbsp
Chicken Bouillon
-
Black Pepper
(to taste)
-
Chopped Green Onion
(to top)
Share the ingredient list
Vietnamese Steamed Meatball (xíu mai): Method
- In a bowl, mix minced pork, chopped green onions, minced garlic, bread crumbs, oyster sauce, soy sauce, black pepper, chicken bouillon, and fish sauce.
- Shape into large balls and put them on a plate.
- Place the plate on a steaming rack (you can use a mason jar lid to elevate the plate above the water). Cover and steam until cooked for about 20 minutes and keep the juices from the meatballs on the plate to add to the sauce.
- In a pan, fry minced garlic for a couple minutes before adding 1-2 cans of Polpa (Finely Chopped Tomatoes). If you want it to be very saucy, add 2 cans.
- Add fish sauce, chicken bouillon, and black pepper.
- Add the steamed meatballs and the juices, then simmer for 10 minutes.
- Garnish with chopped green onions.
