Vietnamese-Style Chicken Meatballs with Ginger and Mint
  • 2 tablespoons coconut oil (30g)
  • 3 Thai green chilies (or more or less depending on heat preference), stemmed and finely minced (about 30g)
  • 2 scallions, white and light green parts only, finely minced (about 30g)
  • One 2-inch piece of ginger, peeled and minced (about 40g)
  • 2 medium cloves garlic, finely minced (about 10g)
  • 1 stalk lemongrass, tender white part only, finely minced (see note)
  • 1 pound (454g) ground chicken
  • 1 1/2 tablespoons (20g) fish sauce
  • 1 1/2 teaspoons (8g) Diamond Crystal kosher salt
  • 1/2 bunch mint, leaves finely chopped (about 30g)
  • Neutral oil or refined coconut oil, for cooking
  • 1/4 cup (60g) turbinado sugar
  • To Serve:
  • 1 head bibb lettuce, leaves separated
  • Assorted pickles
  • Crispy shallots
  • Hot sauce, hoisin, or chili crisp

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