Bánh mì xíu mại
Ingredients
- 500 gGround pork (fresh)
- 100 gwater chestnut (finely chopped)
- 2 pcOnion (minced)
- 3 pcGarlic (minced)
- 2 tbspfish sauce
- 1 tbspWhite sugar
- 30 gBreadcrumbs
- 4 pcRound tomato (crushed)
- 1 tbspTomato caviar
- 2 tbspPeanut oil
- 2 pcTraditional French bread (half baguettes)
- 1 pcFresh cilantro (leaves only)
- 0.5 pcCucumber (into sticks)
- 1 pcThai chili (sliced)
- 100 gJicama (peeled and finely chopped)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The meatballs in sauce can be kept for 3 days in the refrigerator in an airtight container. They freeze very well without the bread.
