Asian recipes Chicken Pork Starters

Vietnamese chicken balls


  • 500g Chicken mince (make your own by chopping thigh meat in a food processor)
  • 3 Cloves garlic, crushed
  • 3 Shallots, finely chopped
  • 1 Stalk lemongrass, finely chopped
  • Few leaves of fresh mint and some fresh coriander, chopped
  • 1 tbsp Fish sauce
  • Salt and pepper
  • Vegetable oil
  • A large bunch of mint, leaves picked
  • 2-3 Heads baby cos or little gem lettuce, leaves separated
  • Sweet chilli sauce to serve


Mix the minced chicken, garlic, shallots, lemongrass, fresh herbs and fish sauce together. Pull a teaspoonful of the mixture off and fry until cooked. Taste and add some salt if necessary.

Shape into about 30 balls. Chill in the fridge for half an hour.

Heat a large frying pan. Add 1 tbsp vegetable oil and fry the balls for about 5 minutes until evenly browned and cooked through. Drain on kitchen paper. Do this in batches so the pan does not become overcrowded, adding more oil if necessary.

Fasten one mint leaf around each chicken ball with a mini-skewer and serve each one in a lettuce leaf cup. Arrange on a large white plate and serve with the sweet chilli sauce.

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