Editorial sample recipeVietnamesebeginnerhalaldairy-free

Vietnamese Tomato Meatballs In Savory Gravy

Name: Vietnamese Tomato Meatballs In Savory Gravy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 400 g Ground chicken thigh; 75 g Jicama or water chestnuts, finely diced; 2 tbsp Shallot, finely minced; 3 cloves Garlic, minced; 400 g Ripe tomatoes, finely chopped; 2 tbsp Halal fish sauce; 1.5 tbsp Brown sugar; 2 tbsp Vegetable oil; 2 stalks Scallions, chopped

Tender ground chicken meatballs studded with crunchy jicama, simmered in a sweet and tangy garlic tomato gravy.

Prep: 20 min
Cook: 25 min
Total: 45 min

AI-generated illustration of Vietnamese Tomato Meatballs In Savory Gravy

AI illustration

Technique to learn

Simmering Meatballs in Sauce

Poaching soft meat mixture directly in a covered liquid cooks meatballs evenly while keeping them juicy.

Instructions

Step 1: In a large mixing bowl, combine ground chicken, diced jicama, half of the minced shallot, 1 clove minced garlic, 1 tablespoon fish sauce, and a pinch of black pepper; mix until cohesive.
Step 2: Shape the meat mixture gently into 12 compact, evenly sized meatballs.

Step 3: Heat vegetable oil in a deep skillet over medium heat and sauté the remaining shallot and garlic for 1 minute until fragrant.

Step 4: Stir in chopped tomatoes, sugar, remaining fish sauce, and 1/2 cup water; bring to a bubbling simmer.

Step 5: Drop meatballs into the tomato sauce, cover with a lid, and simmer on medium-low heat for 18-20 minutes, turning halfway through until cooked through.

Step 6: Uncover and simmer for 2 minutes to thicken sauce, then garnish with chopped scallions and serve hot with crusty bread or rice.

Cooking tips

Dicing jicama small adds crunch while retaining moisture inside cooked meatballs.
Browning garlic gently before adding tomatoes prevents bitter notes in the sauce gravy.
Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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