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Vietnamese Meatballs in Lettuce Cups
Ingredients
  • measuring cup Servings: 6  (makes 12 meatballs)
  • 1 stalk lemongrass
  • 1 pound boneless, skinless chicken thighs, trimmed of visible fat and cut into 2-inch pieces
  • 3 tablespoons fish sauce
  • 3 small shallots, finely chopped
  • 3 medium cloves garlic, minced
  • 3 tablespoons chopped cilantro leaves and tender stems, plus ⅓ cup finely chopped, for garnish
  • 1 tablespoon finely chopped mint, plus ⅓ cup finely chopped, for garnish
  • 1 ½ teaspoons cornstarch
  • ¼ teaspoon fine salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup granulated sugar
  • 1 head Boston lettuce, leaves separated (tough outer leaves discarded)
  • 1 small seedless cucumber, peeled, halved lengthwise and thinly sliced crosswise, for garnish
  • 1 small red onion, halved and thinly sliced, for garnish
  • Sriracha, or other chili sauce, for dipping
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