Herby Vietnamese Chicken Meatballs

in Lettuce Cups
These lettuce cups taste super fresh and are packed with aromatic flavours!
Cals 443 · Prot 41 · Carbs 23 · Fat 20
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
Herby Vietnamese Chicken Meatballs in Lettuce Cups
These lettuce cups taste super fresh and are packed with aromatic flavours!
Cals 443 · Prot 41 · Carbs 23 · Fat 20
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Meatballs
Chicken mince
400 Grams
Fresh mint
10 Grams
Fresh coriander
15 Grams
Fresh basil
15 Grams
Small red chilli
1 Piece
Soy sauce
10 ML
Garlic paste
10 Grams
Lemongrass paste
10 Grams
Olive oil
2 Tbsp
Salad
Baby gem lettuce
3 Pieces
Carrot
1 Piece
Red radish
125 Grams
Spring onion
40 Grams
Dipping sauce
Sweet chilli sauce
40 Grams
Fish sauce
10 ML
Lime
1 Piece

Tips for fussy eaters

Go herb-less!

Pro tip

If separating, filling, balancing and gracefully eating stuffed lettuce cups all seems a bit too much effort, turn the whole thing into a salad.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep herbs

1 Prep herbs

Chop the mint, coriander and basil leaves as finely as possible. Finley chop the red chilli.
Make meatballs

2 Make meatballs

Add the chicken mince to a large bowl with the chopped herbs, chilli, soy sauce, garlic paste and lemongrass paste. With clean hands, knead the mixture until soft and fully combined. Divide the mixture into pieces, and shape each piece into a meatball.
Fry meatballs

3 Fry meatballs

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the meatballs and fry for 8-10 min, turning occasionally, until browned. Cover with a lid towards the end to make sure the meatballs cook through.
Prep dipping sauce

4 Prep dipping sauce

Meanwhile, combine the sweet chilli sauce and fish sauce in a bowl. Squeeze the lime juice into the sauce, reserving a couple of wedges for garnish.
Prep salad

5 Prep salad

Separate the baby gem leaves. Peel and slice the carrot into matchsticks. Trim and finely slice the red radish. Trim the spring onions and repeatedly slice them lengthwise until you are left with thin strips.
Assemble

6 Assemble

Arrange the meatballs in the baby gem leaves along with the red radish, carrots and spring onion. Serve the dipping sauce to the side and garnish with the remaining lime wedges.

Tips for fussy eaters

Go herb-less!

Pro tip

If separating, filling, balancing and gracefully eating stuffed lettuce cups all seems a bit too much effort, turn the whole thing into a salad.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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