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Photo of Chicken meatball banh mi by WW

Chicken meatball banh mi

Total Time
15 min
5 min
10 min
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 mix, without dressing

250 g

Brown sugar

2 tsp


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)


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.