Dalat style Vietnamese Pork Meatballs, Xíu Mại Da Lat
Nestled amidst the lush plateaus and misty mountains of Vietnam, the charming city of Dalat unveils a tapestry of beauty that captivates the senses. Known as the "City of Eternal Spring," Dalat is a hidden gem beloved by travelers seeking tranquility, breathtaking landscapes, and, of course, gastronomic wonders. During the French occupation of Vietnam, French citizen would often flock to the cooler temperatures of the mountainous region of Dalat to as a get-away from the usual hot and humid climate of the cities and jungle below. This is the reason many buildings look French and have that small French town vibe.
During our exploration of this enchanting city, we stumbled upon a culinary delight that left an indelible mark on our palates – the renowned xíu mại meatballs.
Upon approaching an unassuming building, we witnessed a skillful cook meticulously hand-crafting of xíu mại meatballs. Engrossed in his craft, he rolled a mixture of succulent ground pork, aromatic herbs, and a medley of secret spices. The captivating scent slowly simmering meat filled the air, drawing us closer with every moment. Eager to indulge in this local delight, we ordered two orders of bánh mì xíu mại, or meatballs with a baguette. We watched as he ladled out the meatballs and covered each bowl with a light and aromatic pork broth —a style indicative of Dalat compared to its more tomato-based counter-part found further south in Ho Chi Minh city, or still affectionately referred to as Saigon.
As we took our first bite, the tender meatballs melted in our mouths, releasing an explosion of flavors that showcased the culinary heritage of Dalat.
Dalat, Vietnam, Photo dump:
Dalat, located in the Central Highlands of Vietnam, was established by the French colonialists in the late 19th century, serving as a mountain retreat and agricultural hub, renowned for its picturesque landscapes and temperate climate.
Motor scooters are the vibrant heartbeat of Dalat, Vietnam, weaving through its scenic landscapes and bustling streets, offering an exhilarating and convenient mode of transportation for locals and tourists alike.
A quaint corner market in Dalat, Vietnatm.
A still life of daily life in Dalat, Vietnam.
The outdoor market in central Dalat, Vietnam, is a place where you can find everything from knock-off clothing to fresh produce.
Bánh Tráng Nướng, also known as Vietnamese Grilled Rice Paper, is a popular snack that originated in the bustling streets of Dalat, Vietnam. The name itself translates to "grilled rice paper," which perfectly describes this delicious dish.
This is the Xíu Mái place in Dalat, Vietnam, that inspired this recipe and makes us long to go back.
INGREDIENTS
Serves: 2-4
Prep time: 10 minutes
Cook time: 15 minutes
1 lb of ground pork, 6 lbs
2-3 cloves of garlic, diced
1 medium shallot, diced
small bundle of cilantro, chopped
2 green onions
1/2 a yellow onion
2 tbsp chili oil
2 tbsp fish sauce
2 eggs
4 tbsp bread crumbs
2 tsp sugar
salt, to taste
pepper, to taste
chili flakes, to taste (optional)
1 tsp and 1 tbsp of chicken bouillon, or MSG
4 cups, or 1 liter, of chicken stock
4 cups, or 1 liter, of water
1 French-style baguette
DIRECTIONS
In a large mixing bowl, combine the 1 pound ground pork, the 1 diced shallot, 2-3 diced garlic gloves, 1 tbsp of fish sauce, 1 tsp of sugar, 1 tsp chicken bouillon, black pepper, and salt. Then add in the 4 tbsp of breadcrumbs, and 2 eggs. Mix until fully incorporated. The breadcrumbs will help bind the meatballs and keep the meatballs soft and moist.
Add additional breadcrumbs if the mixture is too wet/moist. You want a not-too-wet meatball mixture that can be easily rolled into balls.
Add the 2 tbsp of chili oil (mostly the oil, some chili oil chunks are ok) into a medium sized pot over medium-high heat. Wait until the oil starts shimmering. Then add in 1/2 of the diced yellow onion. Sauté until the onions are translucent.
Pour in the 1 liter of chicken stock, and 1 liter of water. Turn up the heat to high and bring the pot to a boil.
Next, add in the other 1 tbsp of fish sauce, and the other 1 tbsp of chicken bouillon (or, MSG), and the other 1 tsp of sugar.
Bring the broth up to simmering boil under medium high heat. Start rolling the meat mixture to 1.5” to 2” sized meatballs and drop them carefully into the broth.
Once all the meatballs are in the pot, bring to a slow simmer and cook for an additional 5-7 minutes. As you’re bringing the temperature up, take the green onions and cut the white bottoms off and drop them into the pot. Thinly slice the green parts of the onion. The sliced green onions will be part of the garnish. The meatballs should be cooked through after the 5-7 minutes.
Note: Feel free to adjust the seasoning to suit your taste preferences. You can also add chopped mushrooms, carrots, or water chestnuts to the meat mixture for added texture and flavor.
When you’re ready to eat, put a few of the meatballs into a bowl while ladling in the broth. Garnish with the diced onion, sliced green onions, and chopped cilantro.
To eat, you can break off pieces of a baguette to dip into the broth, you can also slurp up the broth, or you can create a mini bánh mì sandwich by taking some of the meatballs and putting them onto a piece of baguette while topping it off with pickled Vietnamese carrots. There is no right or wrong way of enjoying this dish!
Add in more chili oil to the bowl if you desire additional spice!
Nestled amidst the lush plateaus and misty mountains of Vietnam, the charming city of Dalat unveils a tapestry of beauty that captivates the senses. Known as the "City of Eternal Spring," Dalat is a hidden gem beloved by travelers seeking tranquility, breathtaking landscapes, and, of course, gastronomic wonders. During the French occupation of Vietnam, French citizen would often flock to the cooler temperatures of the mountainous region of Dalat to as a get-away from the usual hot and humid climate of the cities and jungle below. This is the reason many buildings look French and have that small French town vibe.