Photo of Chicken meatball banh mi by WW

Chicken meatball banh mi

8
7
7
SmartPoints® value per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Moderate
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, 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.

Notes

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!