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Vietnamese Meatball Sandwich Recipe

Bánh Mì Xíu Mại Recipe (Vietnamese Meatball Sandwich)

Learn how to craft an authentic bánh mì xíu mại (Vietnamese meatball sandwich) and enjoy a mouth-watering breakfast. Moreover, you can also serve it for other meals as well!
5 from 2 votes
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Course: Main Course
Cuisine: Vietnamese
Keyword: Bánh Mì Xíu Mại, Vietnamese Meatball Sandwich
Level of Difficulty: Medium
Dietary Preference: None
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 5 servings
Calories: 361kcal

Equipment

  • Non-stick frying pan
  • Pot
  • Mixing Bowl
  • Steaming Tray
  • Spatula
  • Ladle

Ingredients

  • 1.1 pounds ground pork
  • 0.25 ounces jicama
  • 0.5 ounces carrot
  • 0.35 ounces shiitake mushrooms
  • 0.18 ounces wood ear mushroom
  • 1 medium onion
  • 0.35 ounces shallots
  • 0.35 ounces garlic
  • 14 quail eggs
  • 2 medium tomatoes
  • Scallions, cilantro
  • Vietnamese bánh mì
  • Olive oil

Spices for the meatballs

  • 1 teaspoon ground pepper
  • 1 teaspoon red pepper powder
  • 1 teaspoon brown sugar
  • 0.5 tablespoon fish sauce

Spices for the sauce

  • 1 teaspoon salt
  • 1 teaspoon soup powder
  • 1 teaspoon sugar
  • 1 tablespoon oyster sauce
  • 1 tablespoon chili sauce
  • 0.5 tablespoon fish sauce
  • 2 tablespoons ketchup
  • 0.7 ounces cornstarch
  • 10 fluid ounces water
US Customary - Metric

Instructions 

  • Soak the shiitake and wood ear mushrooms in warm water for 15 - 20 minutes until they soften, then chop finely.
    Finely chop the other ingredients: tomatoes, onions, carrots, jicama, shallots, garlic, green onions, and cilantro.
    Boil the quail eggs, peel them, and set aside.
    Finely Chop The Other Ingredients
  • Saute the shallots, chopped garlic, and onions until they become fragrant.
    Mix the ground meat with jicama, carrots, shiitake mushrooms, wood ear mushrooms, half of the scallions and cilantro, half of the onions, garlic, and shallots.
    Saute The Spices
  • Next, season with brown sugar, soup powder, ground pepper, red pepper powder, and fish sauce.
    Mix well with your hands to combine all the ingredients.
    Take a portion of the meat mixture that's slightly larger than a quail egg and shape it into a round ball.
    Season The Meat
  • Press the meat into your palm to flatten it, place a quail egg on top, and carefully form the meat around the egg.
    Repeat these steps with the remaining meat and quail eggs, placing each finished meatball on a steaming tray.
    Form The Meatballs
  • Bring a pot of water to a boil, then place the tray of meatballs into it.
    Steam everything for about 25 minutes over medium heat.
    Steam The Meatballs
  • While the meatballs are near the end of their cooking time, start on the tomato sauce. Heat the remaining garlic, shallots, and onions in a pan.
    Add the tomatoes, and stir well. Pour in water and season the sauce with fish sauce, sugar, salt, oyster sauce, chili sauce, and ketchup.
    Make The Tomato Sauce
  • Feel free to adjust the seasoning to your personal taste. Cover the pan and allow the tomatoes to simmer over low-medium heat for about 5 minutes until they're soft.
    Cover The Pan
  • Once they're cooked, combine cornstarch with water in a separate bowl and gradually add this mixture to the pan to thicken the sauce.
    Finally, add the remaining scallions and cilantro, the meatballs, and the liquid from the steaming tray to the pan. Let everything cook for another 2-3 minutes to allow the meatballs to absorb the flavors of the sauce.
    Combine Of Cornstarch With Water
  • Then, remove the pan from the heat. Enjoy!
    Add The Meatballs

Video

Notes

  • The estimated cooking time is for making 5 servings.
  • Adjust the number of spices and seasonings based on your preference.
  • Gently stir when adding the meatballs to the pan to prevent them from breaking apart.
  • Use a steamer if available. If not, follow the provided alternative method for similar results.
  • Always choose fresh, high-quality ingredients. The quality of your ingredients significantly impacts the final taste of your treat. 
  • Prepare all your ingredients in advance. Doing this helps you focus on the cooking process without interruption.
  • Allow the meatballs to rest after steaming. Resting lets the juices redistribute, making the meatballs more flavorful.
  • Personalize your bánh mì by adding a variety of pickles, fresh herbs, and spicy sauces for an added flavor punch.

Nutrition

Calories: 361kcal | Carbohydrates: 14g | Protein: 21g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 285mg | Sodium: 1040mg | Potassium: 540mg | Fiber: 1g | Sugar: 6g | Vitamin A: 791IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 2mg