Description
A popular Vietnamese pork meatballs simmered in a sweet and savory tomato sauce. Enjoy it in a Bánh Mì sandwich or simply with a baguette and a warm bowl of meatballs on the side for dipping.
Ingredients
Units
Scale
Meatballs
- 1 lb fatty ground pork
- 1/2 lb shrimp (peeled, deveined, and minced)
- Half cup yellow or white onion (finely diced)
- Half cup finely diced jicama
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons fish sauce
- 1 teaspoon granulated sugar
- 2 teaspoons chicken or mushroom bouillon powder
- 2 tablespoons potato starch (see notes)
- 1 green onion (thinly sliced; white/green separated)
Tomato Broth
- 2 tablespoons vegetable oil (see notes)
- 3 garlic cloves (finely diced)
- Half cup yellow or white onion (finely diced)
- 10-12 oz finely diced red tomatoes
- 2 cups water or stock
- 1 tablespoon granulated sugar
- 1/2 teaspoon sea salt
- 2 tablespoons fish sauce
- 1/4 teaspoon ground black pepper
Instructions
- Make the meatballs: In a large bowl, combine all of the meatball ingredients and only the whites of green onions. Mix until well combined. Shape the mixture into small balls, about 1 1/2 inches in diameter. Set aside.
- Cook the tomatoes: Heat the vegetable oil in a large skillet over medium heat. Add the garlic and onions. Cook until fragrant (about 2-3 minute). Add the tomatoes and cook for about 3 minutes, or until they start to break down. Add water or stock and bring the mixture to a low simmer.
- Cook the meatballs: Add meatballs, cover and simmer on medium low heat for about 10 minutes.
- Season to taste: Add sugar, salt, fish sauce, and ground pepper. If you want the sauce to be thicker, see notes below.
- Finish: Garnish with green part of green onions and serve.
Notes
- If you don’t have potato starch, substitute with corn starch or tapioca starch.
- If you don’t have vegetable oil, you can use other neutral oils, including peanut, canola, sunflower and avocado oil. Alternatively, you can use annatto oil for additional red color.
- If you don’t have fresh tomatoes, you can also use canned tomatoes, tomato sauce, or tomato paste loosen with water.
- Optional slurry to make the sauce thicker: In a small bowl, whisk together 1 tablespoon choice of starch mixed with 3 tablespoons room temperature water until starch is completely dissolved. Add to the tomato sauce and continue cooking until the sauce slightly thickens (about 3 minutes).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: entree
- Method: Stovetop
- Cuisine: Asian, Vietnamese