Vietnamese Xiu Mai Bun Recipes
VIETNAMESE XIU MAI BUN
Bun is rice vermicelli. The Vietnamese essential tastes are sour, hot, salty and sweet combined in one dish.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For The Dressing: Whisk together vinegar, fish sauce, sugar, lime juice, garlic and red pepper flakes in small bowl; set aside.
- To make the meatballs, mix the pork, one tablespoon of sugar, black pepper, soy sauce, minced garlic and salt. Form into small meatballs.
- Heat a frying pan and brown the meatballs. When they are fully browned, remove from the pan. Don't clean out the pan. In the same pan, add the remaining 2 tablespoons of sugar and the remaining 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 1 cup of water and stir to combine. Return the meatballs to the pan and cook in the caramel sauce for 15 minutes, stirring occasionally to coat.
- Meanwhile, chop the peanuts, cilantro, cucumber, scallions and lettuce. Grate the carrots with a box grater.
- Place the noodles in large flat bowls first, arrange the meatballs along with the rest of the ingredients around the noodles in the bowl. Serve with Sriracha.
Nutrition Facts : Calories 845.4, Fat 29.5, SaturatedFat 9.8, Cholesterol 81.8, Sodium 2463.4, Carbohydrate 114.8, Fiber 6.2, Sugar 22.9, Protein 29.8
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- Gently mix together the ground pork, shrimp, jicama, salt, pepper, fish sauce, shallot, garlic and bread crumbs until just combined. Be careful not to overmix this as it will result in a tougher meatball texture.
- Shape the mixture into 16 golf ball sized meatballs with lightly oiled hands. You can also use a tablespoon or a small scoop. Feel free to make the meatballs larger or smaller depending on what you want to eat them with.
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- Brown the meatballs in a hot frying pan. When they are fully browned, remove from the pan. Don't clean out the pan.
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