A month or so ago I blogged from a rather smart noodle soup on Ky Dong street in Saigon’s District 3. Spotting something called xiu mai on the menu, I asked, "Can anyone tell me what Xiu Mai means?" The brilliant, beautiful folk who stumble around this joint and who really should be doing something far more useful with their lives, like reading Carpworld, put me straight. It’s "soft beef meatballs in tomato sauce/soup that you eat with a crusty baguette" said one "a soft pork meatball..
banh mi xiu mai… it is the most popular dish for this type of meat…" added another."Xiu mai is also a steamed dough wrapper stuffed with pork, a type of dim sum …" added one more. "The Xiu mai I know is a type of chinese dim sum. basically stem "cup"
dumplings with minced pork topped with some orangy roe. (sometimes
salty egg yolk is used). not too sure it’s the same as in Vietnam." added yet another.
and Richard said, "The Chinese siu mai is ground pork in a pasta wrapper. The
xiu mai (same name, probably of the same Chinese origin, but most
definitely not the same dish is, like mentioned, a soft pork meatball
cooked in a tomato-like broth, served with crusty bread or in a
sandwich. It is delicious. Does anyone have a recipe for the Vietnamese
xiu mai? If so, please email me directly." Well, regarding the Vietnamese version, they’re all right – apart from the beef bit. And they are indeed scoffsational. At 3,000VD, they’re also an ultra-bargain. More snaps. And if you can help recipe hunter Richard, as the man says, drop him an email.