Vietnamese Steamed Meatball (xíu mai)

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.

cooking sketch 30 min (PREP TIME: 30 min)

cooking sketch Easy

4 people


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 Mutti Finely Chopped Tomatoes (Polpa)
  • 2 tbsp Fish Sauce
  • 2 tbsp Chicken Bouillon
  • Black Pepper (to taste)
  • Chopped Green Onion (to top)
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Vietnamese Steamed Meatball (xíu mai): Method

  1. In a bowl, mix minced pork, chopped green onions, minced garlic, bread crumbs, oyster sauce, soy sauce, black pepper, chicken bouillon, and fish sauce.
  2. Shape into large balls and put them on a plate.
  3. 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.
  4. In a pan, fry minced garlic for a couple minutes before adding 1-2 cans of Mutti Finely Chopped Tomatoes (Polpa). If you want it to be very saucy, add 2 cans.
  5. Add fish sauce, chicken bouillon, and black pepper.
  6. Add the steamed meatballs and the juices, then simmer for 10 minutes.
  7. Garnish with chopped green onions.

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Also made with: Polpa

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