Xíu mại Sốt Cà (Vietnamese Meatballs in Tomato Sauce)
Món truyền thống · Vietnamese
Classic Vietnamese meatballs simmered in a rich, savory tomato sauce, often served with banh mi or rice. This version focuses on authentic flavors and traditional preparation.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- ground pork500g
- shallots2 medium, minced
- garlic3 cloves, minced
- fish sauce2 tbsp
- sugar1 tsp
- black pepper1/2 tsp
- salt1/2 tsp
- egg1 large
- panko breadcrumbs1/4 cup
- vegetable oil2 tbsp
- tomatoes400g, diced
- tomato paste2 tbsp
- water1/2 cup
- scallions2, chopped for garnish
- cilantro2 tbsp, chopped for garnish
Các bước
- 1
In a large bowl, combine ground pork, minced shallots, minced garlic, fish sauce, sugar, black pepper, salt, egg, and panko breadcrumbs. Mix well until thoroughly combined.
- 2
Roll the mixture into small meatballs, about 1-inch in diameter.
- 3
Heat vegetable oil in a large skillet over medium-high heat. Brown the meatballs on all sides. Remove meatballs from skillet and set aside.
- 4
In the same skillet, add diced tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until tomatoes start to break down.
- 5
Pour in water and bring to a simmer. Return the meatballs to the skillet. Cover and simmer for 15-20 minutes, or until meatballs are cooked through and the sauce has thickened.
- 6
Garnish with chopped scallions and cilantro before serving.
