Làm theo cách này để món XÍU MẠI thơm mềm quá ngon ai ăn cũng thích - Cách làm quá dễ

Ingredients

• 600 g Pork Mince (mix of lean and fat (nạt dâm) for juicy meatballs)
• 20 g Garlic (finely minced)
• 20 g Shallots (finely minced)
• 20 g Onion (finely minced)
• 60 ml Cooking Oil (for sautéing aromatics and greasing the steamer)
• 150 g Cassava (peeled, diced and drained)
• 15 g Cilantro and Green Onion (chopped, added to meat mixture and sauce garnish)
• 1.5 tbsp Cornstarch (helps bind the meatballs; also used to thicken sauce)
• 1 tbsp Granulated Sugar (for meat mixture)
• 1 tbsp Seasoning Powder (Hạt Nêm) (umami seasoning)
• 0.5 tbsp Ground Black Pepper (freshly ground)
• 0.5 tbsp Soy Sauce (light soy sauce)
• 400 g Tomatoes (ripe, chopped)
• 1 Bird's Eye Chili (Deseeded) (adds color without heat)
• 500 ml Water (for sauce base)
• 2 tbsp Sugar (sweetens the sauce)
• 2 tbsp Tomato Paste (or Ketchup) (adds depth)
• 1 tbsp Fish Sauce (adds umami)
• 0.5 tbsp MSG (Monosodium Glutamate) (optional flavor enhancer)
• 0.5 tbsp cornstarch + 1 tbsp water Cornstarch Slurry (to thicken sauce)

Instructions

1. Prepare Aromatics

   Finely mince garlic, shallots, and onion.

   Time: PT5M

2. Sauté Aromatics

   Heat 60 ml cooking oil in a pan over medium heat and sauté the minced garlic, shallots, and onion until they turn lightly golden, about 2 minutes.

   Time: PT2M

   Temperature: medium

3. Cool Aromatics

   Remove the pan from heat and let the aromatics cool for 2 minutes.

   Time: PT2M

4. Mix Meatball Ingredients

   In a large mixing bowl combine pork mince, the cooled aromatics, diced cassava, chopped cilantro & green onion, 1.5 tbsp cornstarch, 1 tbsp sugar, 1 tbsp seasoning powder, 0.5 tbsp ground pepper, and 0.5 tbsp soy sauce. Mix thoroughly until the mixture becomes sticky.

   Time: PT5M

5. Marinate

   Cover the bowl and let the meat mixture rest for 10 minutes to absorb the flavors.

   Time: PT10M

6. Shape Meatballs

   With wet hands, shape the mixture into 38 g balls (about 12‑14 balls).

   Time: PT5M

7. Prepare Steamer

   Lightly brush the steamer rack or plate with a thin layer of cooking oil to prevent sticking.

   Time: PT2M

8. Steam Meatballs

   Place the meatballs in the steamer over simmering water, cover, and steam on medium heat for 10 minutes until cooked through.

   Time: PT10M

   Temperature: medium

9. Blend Tomato Base

   While the meatballs steam, combine the chopped tomatoes and deseeded bird’s eye chili in a blender and puree until smooth.

   Time: PT3M

10. Cook Sauce Base

    Return the pan with the leftover aromatics to the stove, add the tomato‑chili puree and 500 ml water. Bring to a gentle boil over medium‑high heat.

    Time: PT5M

    Temperature: medium‑high

11. Season Sauce

    Add 2 tbsp sugar, 2 tbsp tomato paste, 1 tbsp fish sauce, 1 tbsp seasoning powder, and 0.5 tbsp MSG. Stir until fully dissolved.

    Time: PT2M

12. Thicken Sauce

    Mix 0.5 tbsp cornstarch with 1 tbsp water to form a slurry, then slowly pour into the simmering sauce while stirring.

    Time: PT2M

13. Simmer Meatballs in Sauce

    Gently add the steamed meatballs to the sauce, reduce heat to low, and simmer for 10 minutes, stirring occasionally so the balls absorb the flavor.

    Time: PT10M

    Temperature: low

14. Finish and Garnish

    Stir in the remaining chopped cilantro, turn off the heat, and let the dish rest for 2 minutes.

    Time: PT2M

15. Serve

    Plate the meatballs with generous sauce. Serve hot with steamed rice or crusty bread.

    Time: PT2M

Nutrition Facts

Calories

570

Protein

30 g

Carbohydrates

40 g

Fat

30 g

Fiber

5 g