Chicken meatball banh mi
7
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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 mix, without dressing
250 g
Brown sugar
2 tsp
Vinegar
1 tbs, white
Fresh coriander
½ cup(s)
White bread roll
300 g, (4 x 75g), split
Oil spray
1 x 3 second spray(s)
Lime(s)
1 medium, cut into wedges to serve
Instructions
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.
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