Xiu Mai (Vietnamese Meatballs)

4
Servings
5m
Prep Time
45m
Cook Time
50m
Ready In


"Wandering Chop Sticks blog"

Original recipe yields 4 servings
OK
  • SAUCE

Nutritional

  • Serving Size: 1 (229.8 g)
  • Calories 407
  • Total Fat - 23.6 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 106.5 mg
  • Sodium - 1100.3 mg
  • Total Carbohydrate - 16.9 g
  • Dietary Fiber - 0.7 g
  • Sugars - 14.1 g
  • Protein - 30.4 g
  • Calcium - 44.6 mg
  • Iron - 1.7 mg
  • Vitamin C - 3.6 mg
  • Thiamin - 0.8 mg

Step 1

Mix all ingredients together.

Step 2

Shape pork into 2-inch-sized meatballs and pan-fry on high heat until well browned,

Step 3

Don't worry if center not cooked will stew later it just needs to hold shape take out.

Step 4

In the empty sauce pan (It's OK if there's browned bits and some fat, that's for flavor) make the Nuoc Mau (Vietnamese Caramel Sauce).

Step 5

Stir and when the sugar caramelizes and turns brown, add another 1 cup of water. Stir the caramel sauce again and add the meatballs back in. Let simmer, uncovered, on medium-low heat for about half an hour to fully cook the meatballs and let the sauce reduce.

Tips & Variations


No special items needed.