Recipes
Vietnamese Lettuce Wrap Board
Season :All
Servings :4-6 as a snack
Diet :X
Time :30 minutes
Difficulty :Easy
This might just be the tastiest recipe of the year! These Vietnamese chicken meatballs are served in a crisp little gem lettuce leaf, topped with fresh herbs and a spoonful of spicy sweet-and-sour dipping sauce—the ultimate bite-sized snack!
INGREDIENTS
- 750 g ground chicken
- 2 shallots, finely chopped
- 3 cloves garlic, grated
- Stems of 40 g cilantro, finely chopped
- 15 g mint, finely chopped
- 1 tbsp granulated sugar
- 2 tbsp fish sauce
- 50 g panko breadcrumbs
- Salt and pepper
- Sunflower oil, for frying
Dipping sauce
- 1 large chili pepper, roughly chopped
- 1 red bird's eye chili, roughly chopped
- 4 tbsp granulated sugar
- Juice of 2 limes
- 90 ml fish sauce
- 90 ml unsweetened rice vinegar
Extras
- Little gem lettuce
- Mint
- Cilantro
- Chives
- Mini cucumbers, quartered
- Optional: edible flowers
PREPARATION
- Start with the meatballs: Mix the sugar and fish sauce in a small bowl until the sugar dissolves.
- Combine all ingredients in a bowl and shape into 30 meatballs.
- Heat a generous amount of sunflower oil in a pan and fry the meatballs in two batches until cooked through and golden brown.
- In the meantime prepare the dipping sauce: Crush the chilies, garlic, and a pinch of salt into a paste using a mortar and pestle or a food processor.
- Add the sugar and lime juice, stirring until the sugar dissolves.
- Mix in the fish sauce and rice vinegar.
- Place the dipping sauce on the board, arrange the meatballs around it, and finish with the fresh herbs and cucumber. Enjoy!
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