Bánh Mì Xíu Mại

Ingredients(for 1 sandwich with 3 xíu mại meatballs and vegetables)

• 200g Lean ground pork (thịt heo xay)
• 2 loaves Vietnamese baguette (bánh mì)
• 1 Egg white
• 1/2 small, finely chopped Onion (hành tây)
• 2 cloves, minced Garlic (tỏi)
• 2 medium, diced Tomato (cà chua)
• 1 tablespoon Low-sodium soy sauce (nước tương)
• 1/4 teaspoon Black pepper (tiêu)
• 1 stalk, sliced Green onion (hành lá)
• 1 small, julienned Carrot (for pickling or garnish) - optional
• 1/2, sliced Cucumber (dưa leo) - optional
• a small handful Fresh cilantro (ngò) - optional

Instructions

1. 1

   In a mixing bowl, combine ground pork, egg white, chopped onion, half of the minced garlic, green onion, soy sauce, and black pepper. Mix until well incorporated.

   5 minutes

   Mix gently to keep meatballs tender; avoid overworking the mixture.

2. 2

   With wet hands, form the pork mixture into small meatballs (about 1.5-inch diameter). Set aside.

   3 minutes

   Uniform size ensures even cooking.

3. 3

   Heat a nonstick pan over medium heat. Add the remaining garlic and sauté until fragrant, then add diced tomatoes. Cook until tomatoes soften and release juices.

   4 minutes

   Press tomatoes gently with a spoon to create a richer sauce.

4. 4

   Add 1/3 cup water to the tomato mixture. Gently place meatballs into the sauce. Cover and simmer for 10-12 minutes, turning meatballs halfway, until cooked through.

   12 minutes

   Simmer gently to keep meatballs juicy.