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Vietnamese Xiu Mai Bun

(4 reviews)
Vietnamese Xiu Mai Bun
  • Prep Time 40 min
  • Total Time 40 min
  • Servings 3
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Vietnamese Xiu Mai Bun

A cold noodle salad with sweet meatballs.

Ingredients

Meatballs

1
pound ground pork
1
teaspoon cracked black pepper
1
tablespoon sugar
3
tablespoons soy sauce
1
clove garlic
Salt
2
tablespoons sugar
1/4
cup water
1
cup water

Dressing

1/4
cup water
1/4
cup Vietnamese fish sauce
1
teaspoon sugar
2
stalks lemongrass
3
Thai green chilies

Salad

14
ounce rice vermicelli
1
cucumber
3
carrots
Chopped handful mint
1/4
cup peanuts
1/2
head iceberg lettuce
1
bunch scallions

Directions

  • 1 Bring water to a boil.
  • 2 Meanwhile make the meatballs. Mix the pork, tablespoon of sugar, black pepper, soy sauce, minced garlic, and salt. Form small meatballs.
  • 3 When the water boils, pour over the noodles and let sit about 20 minutes.
  • 4 Brown the meatballs in a hot frying pan. When they are fully browned, remove from the pan. Don't clean out the pan. In the same pan, add the 2 tablespoons of sugar and 1/4 cup of water. Stir to dissolve, then allow it to cook on high without stirring until it becomes very browned and bubbly. This is caramel. Add the final cup of water and stir to combine. Return the meatballs to the pan and cook in the caramel sauce for 15 minutes.
  • 5 For the Dressing, prepare the lemongrass. Remove the stringy woody layers until you get the tender center. Chop the lemongrass into small pieces. Chop the chiles into thin rounds. Bring the water to a simmer and add the lemongrass sugar and chiles. Let this sit for 15 minutes. Finally, add the fish sauce.
  • 6 Strain and rinse the noodles. Chop the peanuts, mint, cucumber, scallions and lettuce. Grate the carrots with a box grater.
  • 7 Place the noodles in the bowl first, arrange the rest of the ingredients around the noodles in the bowl.
  • 8 Serve with the sauce on the side and lots of sriracha!
See Step By Step

Step By Step  

Vietnamese Bun

As prepared by The Food in my Beard,

Growing up as a somewhat picky eater, I really missed out on some amazing food that was right under my nose. I lived down the street from one of the largest Vietnamese communities in New England, but I didn't have my first taste of Vietnamese food until about a year ago!

Now whenever I am visiting home, my sister and I try and stop in to one of the local restaurants for some Vietnamese delights. Most people go right to Pho, a hot soup that is the favorite Vietnamese option for many, but I always search the Bun section of the menu for cold noodles and exotic grilled meats.

This Vietnamese Bun recipe looks daunting, with lots of ingredients and writing, but it is actually a fairly quick and easy dish and makes for an amazing weekend lunch. The main work is cooking the sweet and savory meatballs, known as Xiu Mai in Vietnamese, and as Vietnameatballs by me.

Vietnamese Bun Recipe

Lemongrass. I love working with lemongrass! It is an interesting ingredient that you can find at any Asian market, but they also usually have it at specialty grocery stores like Whole Foods. To use it, you need to peel off many woody, stringy layers to reveal the tender center. Chop up the center into small pieces.

Vietnamese Bun Recipe

Lemongrass steeping in hot water. This is for the sauce that comes on the side.

Vietnamese Bun Recipe

Meatball ingredients. Just add pork!

Vietnamese Bun Recipe

Tasty meatballs flecked with cracked pepper.

Vietnamese Bun Recipe

Step one is to brown the meatballs on all sides.

Vietnamese Bun Recipe

Then, you make a quick caramel in the pan.

Vietnamese Bun Recipe

Add the meatballs back in and simmer until a thick glaze coats them. Yum!

Vietnamese Bun Recipe

The noodles have soaked and now are being rinsed.

Vietnamese Bun Recipe

Everything ready to go.

Vietnamese Bun Recipe

Serve with the sauce on the side, and some sriracha.

Vietnamese Bun Recipe

Vietnamese Bun Recipe

Vietnamese Bun Recipe

I like to mix everything together, add the sriracha, and dig in!



Dan Whalen knows meatballs and pasta are a winning combo in any language. He has been writing recipes for over 3 years on his website The Food In My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!

See Recipe
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
1103.5
Daily Value
Total Fat
39.5g
61%
(
Saturated Fat
13.0g
65%
)
Cholesterol
108.9mg
36%
Sodium
3895.0mg
162%
Total Carbohydrate
143.4g
48%
(
Dietary Fiber
8.3g
33%
,
Sugars
22.9g
)
Protein
42.3g
Daily Value*:
Vitamin C
43.90%
44%
Calcium
17.20%
17%
Iron
34.90%
35%
*Percent Daily Values are based on a 2,000 calorie diet.
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