Chicken meatball banh mi

Total Time
How can these scrumptious Vietnamese rolls be resisted? The lemongrass, lime, coriander and fresh veg is all you could ask for a fancy lunch or quick summer dinner.
  • chicken breast mince
    400 g
  • lemongrass paste
    1 tbs
  • fresh red chilli
    1 whole, deseeded, finely chopped
  • lime rind
    1 tsp, finely grated
  • lime juice
    2 tsp
  • fish sauce
    1 tsp
  • coleslaw, without dressing
    250 g
  • brown sugar
    2 tsp
  • vinegar
    1 tbs, white
  • fresh coriander
    ½ cup(s)
  • Bread roll, white
    300 g, (4 x 75g), split
  • oil spray
    1 x 3 second spray(s)
  • lime
    1 medium, cut into wedges to serve
  1. Combine chicken, lemongrass, chilli, rind, half the juice and half the fish sauce in a large bowl. Season with pepper. Roll heaped tablespoons of mixture into 16 meatballs.
  2. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook meatballs, turning, for 5 minutes or until cooked through. Transfer to a plate. Cover meatballs with foil and set aside to rest for 2 minutes.
  3. Meanwhile, combine coleslaw mix, sugar, vinegar, coriander and remaining juice and fish sauce in a medium bowl. Divide coleslaw mixture and meatballs among rolls. Serve with lime wedges.
SERVING SUGGESTION: Mixed salad leaves. TIP: This recipe uses minced lemongrass from a tube. If using a stalk of fresh lemongrass, cut off the green top and remove the tough outer layers. Finely chop the pale section only.

Start eating better than ever!