In a large bowl, mix together the ground pork, chopped onions, julienned jicama, fish sauce, sugar, cornstarch, salt, black pepper, sesame oil, and egg until well combined. Let rest for 15 minutes.

Use your hands to form the mixture into small meatballs, about 1 Tbsp. each.

Boil water in your steamer, and steam the meatballs for 10 minutes.

In a large saucepan or Dutch oven, heat vegetable oil over medium-high heat.

Add the spring onions and garlic, and cook until fragrant and softened.

Add the chopped tomatoes, tomato paste, sugar, fish sauce, salt, black pepper, and water. Stir to combine and cook until the tomato softens and disintegrates (about 5 minutes). Now pour in water and bring to a boil.

Add the meatballs with their juice to the sauce, and stir to fully submerge.

Bring the sauce to a boil, then reduce to a simmer for about 10 minutes, stirring occasionally, until the sauce has thickened and the meatballs are fully cooked.

Serve hot with rice and fresh herbs or with a Vietnamese baguette. Enjoy!