Preparing the Meatballs:

Prepare the Jicama:

1. Cut the jicama into thin strips, approximately 5 mm (0.2 inches) thick. Bring 2 cups of water to a boil in a saucepan and add ½ teaspoon salt. Blanch the jicama strips for 3 minutes, or until slightly softened. Drain thoroughly and allow them to cool. If a crispier texture is preferred, reduce blanching time. For a softer consistency, blanch slightly longer.

Sauté the Aromatics:

1. Heat 3 tablespoons of cooking oil in a small pan over medium heat. Add the red onion, shallots, and garlic, cooking for 3 minutes or until golden brown and fragrant. Remove from heat and allow the mixture to cool.

Prepare the Meat Mixture:

1. Using a clean kitchen towel, squeeze any excess water from the blanched jicama, then finely chop it into small pieces. In a large mixing bowl, combine the ground pork, salt, sugar, chicken bouillon powder, black pepper, browned aromatics (along with the oil from sautéing), and potato starch. Mix well to incorporate all ingredients.

Incorporate Additional Ingredients:

1. Fold the chopped jicama into the meat mixture, followed by the egg and 1 tablespoon of cooking oil. Mix until the ingredients are fully integrated, forming a cohesive meat mixture.

Shape the Meatballs:

1. Lightly grease your hands with a small amount of oil to prevent sticking. Roll the mixture into meatballs approximately 4 cm (1.6 inches) in diameter.

Steam the Meatballs:

1. Bring a steamer to a boil and arrange the meatballs in a single layer in the steaming tray. Cover and steam for 20 minutes, or until they are 90% cooked. Once done, set aside.

Preparing the Tomato Sauce:

Blanch and Dice the Tomatoes:

1. Lightly score an X on the bottom of each tomato using a sharp knife. Bring a pot of water to a boil and submerge the tomatoes for 5 minutes. Once softened, remove them, peel off the skin, and dice them into small pieces.

Sauté the Aromatics:

1. Heat 2 tablespoons of cooking oil in a saucepan over medium heat. Add the garlic and chopped spring onions, sautéing for 1 minute until fragrant.

Cook the Sauce:

1. Add the diced tomatoes to the pan, stirring for 1 minute before seasoning with sugar, salt, chicken bouillon powder, and tomato paste. Stir well for another 2 minutes to allow the flavors to develop.

Simmer the Sauce:

1. Increase the heat to high and pour in 1½ cups of water. Stir until fully incorporated, then bring the sauce to a boil.

Combine the Meatballs and Sauce:

1. Reduce the heat to medium and gently add the steamed meatballs to the tomato sauce. Allow them to simmer for 10 minutes, ensuring they absorb the rich flavors of the sauce.

Thicken the Sauce:

1. Stir the potato starch slurry (1 tablespoon of potato starch mixed with 2 tablespoons of water) until fully combined, then slowly pour it into the sauce while stirring. Let the sauce simmer for an additional 1-2 minutes, or until it reaches the desired thickness.

Serve and Garnish:

1. Transfer the Xiu Mai Vietnamese Meatballs to a serving dish and garnish with fresh coriander. Serve immediately with steamed rice, vermicelli noodles, or a Vietnamese baguette.