Xíu mại Kho Tộ (Braised Meatballs in Clay Pot)
85% chuẩn vị · Vietnamese
A Southern Vietnamese variation where the meatballs are braised in a rich, slightly sweet and savory caramel sauce in a clay pot, resulting in a deeper flavor and tender texture.
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
- shallots3 medium, minced
- garlic4 cloves, minced
- fish sauce3 tbsp
- sugar2 tbsp
- black pepper1/2 tsp
- salt1/2 tsp
- egg1 large
- water1/4 cup
- vegetable oil1 tbsp
- caramel sauce (nuoc mau)2 tbsp
- water1 cup
- cilantrochopped for garnish
- bird's eye chili1-2, optional
Các bước
- 1
In a bowl, combine ground pork, minced shallots, minced garlic, fish sauce, sugar, black pepper, salt, and egg. Mix well and form into large meatballs (about 2 inches in diameter).
- 2
Heat vegetable oil in a clay pot or heavy-bottomed pot over medium-high heat. Sear the meatballs until browned on all sides. Remove meatballs and set aside.
- 3
Add caramel sauce to the pot and stir for 30 seconds. Add 1 cup of water and bring to a simmer.
- 4
Return the meatballs to the pot. Add the 1/4 cup of water. If using, add the chili. Cover and simmer on low heat for 30-40 minutes, or until the sauce is thick and glossy and the meatballs are tender.
- 5
Garnish with fresh cilantro before serving.
