Vietnamese Meatballs with Quail Eggs (Xíu Mại Bọc Trứng Cút)

If you’re looking for a comforting, flavour-packed dish to add to your repertoire, Vietnamese Meatballs (Xíu Mại) with Quail Eggs is a must-try! These tender meatballs, filled with delicate quail eggs, are cooked in a fragrant tomato sauce that’s perfectly balanced with savoury, tangy, and slightly sweet notes. It’s a dish that pairs beautifully with steamed rice or crusty bread, making it a versatile meal for any occasion.

Xíu Mại is a beloved staple in Vietnamese home cooking, often served during family meals or as part of a hearty breakfast. The addition of quail eggs gives this version a delightful twist, creating a rich and satisfying centre in every bite. Plus, the vibrant tomato sauce, enhanced with a touch of spice and optional annatto oil, makes it as visually stunning as it is delicious.

Whether you’re new to Vietnamese cuisine or a seasoned fan, this recipe is simple to follow and guaranteed to impress. Gather your ingredients, roll up your sleeves, and let’s create this warm and comforting dish together!

Q&As on Vietnamese Meatballs with Quail Eggs

1. What is Vietnamese pork paste (giò sống)?

Vietnamese pork paste, or giò sống, is a finely ground and seasoned raw pork mixture that serves as a versatile ingredient in many Vietnamese dishes. It has a smooth, elastic texture that results from a unique process of pounding the pork, which helps bind the meat together without the need for additional fillers. The mixture is typically seasoned with fish sauce, salt, sugar, and sometimes pepper or garlic powder, giving it a savoury and mildly sweet flavour.

Giò sống is commonly used to make meatballs (xíu mại), steamed pork rolls (giò lụa), fried spring rolls (chả giò), or as a filling for dumplings and other dishes. If you’re cooking Vietnamese recipes, it’s a handy ingredient to have on hand.

You can find giò sống in most Asian supermarkets, usually in the frozen or refrigerated section, packaged in plastic bags or tubs. If it’s not available, you can make your own by processing ground pork in a food processor until it becomes smooth and sticky, then seasoning it to taste.

2. Can I make Vietnamese Meatballs with Quail Eggs without the pork paste (giò sống)?

Yes, you can make this dish without giò sống! However, the presence of pork paste helps bind the meat mixture together, giving the meatballs a smoother and more elastic texture. It also adds a uniquely Vietnamese touch to the dish, making it more authentic in both flavour and texture.

If you don’t have giò sống, you can simply use ground pork and ensure it’s mixed thoroughly with the other ingredients. Adding a small amount of cornstarch or egg white can help with binding. While the texture may be slightly different, the meatballs will still be delicious!

3. Can I use canned quail eggs instead of fresh ones?

Yes, you can use canned quail eggs as a substitute for fresh ones. However, I personally prefer fresh quail eggs because they are more tender and have a tastier flavour. That said, if you’re short on time or can’t find fresh quail eggs, canned ones will work just fine and still make a delicious dish. Just be sure to drain and rinse them well before using.

4. I noticed some other recipes recommending frying the meatballs first, instead of steaming, before cooking them in the tomato sauce. Can I fry them instead?

Yes, you can fry the meatballs instead of steaming them! Frying adds a slight crispiness to the outside of the meatballs and enhances the flavour with a caramelized surface. However, steaming helps the meatballs retain more moisture, resulting in a softer and juicier texture, which is the traditional way for this Vietnamese dish.

If you prefer frying, make sure to cook the meatballs just enough to brown the outside, as they will continue to cook in the tomato sauce. Either method works – it just depends on your texture and flavour preference!

5. I noticed some other recipes making the tomato sauce differently, where they dice the tomatoes and cook them to make the sauce. Why is yours different?

I prefer a very smooth sauce, which is why I boil the tomatoes, smash them, and filter the mixture to get just the juice. This method not only creates a more appealing, silky texture but also takes much less time to cook compared to using diced tomatoes. It’s a personal preference that makes the sauce light, vibrant, and perfect for coating the meatballs evenly.

6. Is the term “Xíu Mại” related to Shiumai (Chinese)?

Yes, the term “Xíu Mại” is derived from the Cantonese word “shiumai” (烧卖), which refers to a type of steamed dumpling commonly found in Chinese dim sum. However, while the names share the same origin, the dishes have evolved to be quite different.

In Vietnamese cuisine, xíu mại typically refers to meatballs made from ground pork (and sometimes pork paste), often cooked in a tomato-based sauce. It’s a popular home-style dish in Vietnam, commonly served with rice or crusty baguettes.

On the other hand, Chinese shiumai is usually a dumpling made with a thin wrapper and filled with pork, shrimp, or other ingredients, then steamed. Despite their shared linguistic root, the two dishes are distinct in preparation, ingredients, and presentation.

7. How do you pronounce “Xíu Mại Bọc Trứng Cút?”

“Xíu Mại Bọc Trứng Cút” is pronounced as “see-oo my bock choong coot.”

Here’s a breakdown:

• Xíu Mại: “see-oo my” – refers to the Vietnamese-style meatballs.
• Bọc: “bock” – means “wrapped” or “encased.”
• Trứng Cút: “choong coot” – means “quail eggs.”

The tones in Vietnamese are important to the pronunciation:

• Xíu has a rising tone, like a questioning intonation.
• Mại has a low, falling tone.
• Bọc has a flat tone.
• Trứng and Cút both have a rising tone.

When spoken together, it sounds musical and rhythmic. Practicing the tones helps convey the meaning correctly!