Bánh mì xíu mại

Tender and juicy pork meatballs simmered in a smooth tomato sauce that coats the meat perfectly. The contrast between the crispy bread and the melting meatballs is highlighted by a touch of acidity.

• Prep time: 25 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 696
• Protein: 30 g
• Carbs: 61 g
• Fat: 34 g

Ingredients

• 500 g Ground pork ( fresh )
• 100 g water chestnut ( finely chopped )
• 2 piece Onion ( minced )
• 3 piece Garlic ( minced )
• 2 tbsp fish sauce
• 1 tbsp White sugar
• 30 g Breadcrumbs
• 4 piece Round tomato ( crushed )
• 1 tbsp Tomato caviar
• 2 tbsp Peanut oil
• 2 piece Traditional French bread ( half baguettes )
• 1 piece Fresh cilantro ( leaves only )
• 0.5 piece Cucumber ( into sticks )
• 1 piece Thai chili optional ( sliced )
• 100 g Jicama ( peeled and finely chopped )

Instructions

1. Meatball mixture preparation

   In a mixing bowl, combine the ground pork, finely chopped onion and garlic, chopped jicama and water chestnuts for crunch, breadcrumbs, fish sauce, and sugar. Mix until the mixture becomes sticky and homogeneous.

2. Shaping and pre-cooking

   Form meatballs the size of a golf ball. Place them in a steamer basket and cook for 10 minutes. They should be firm to the touch and have released their first juices.

3. Making the tomato sauce

   In a sauté pan, sweat the remaining onion in peanut oil without browning. Add the tomato paste, then the crushed round tomatoes. Simmer over medium heat until the sauce thickens and coats the back of a spoon.

4. Final simmering

   Submerge the pre-cooked meatballs in the tomato sauce. Let it simmer gently for 15 minutes so the meat absorbs the flavors. The sauce should be bright red and glossy.

5. Assembling the Bánh mì

   Slice the bread open, spread generously with sauce, and place the slightly crushed meatballs inside. Add cucumber slices, fresh cilantro, and sliced Thai chili for the final kick.

Chef's tips

• Do not overwork the meat to maintain a supple texture.
• Initial steaming prevents the meatballs from falling apart in the sauce.
• Lightly crush the meatballs in the bread so they release their juices.

Storage

The meatballs in sauce can be kept for 3 days in the refrigerator in an airtight container. They freeze very well without the bread.