Vietnamese-Style Chicken Meatballs with Ginger and Mint

seriouseats.com

aczuprynski

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 ½ tablespoons (20g) fish sauce

1 ½ teaspoons (8g) Diamond Crystal kosher salt

½ bunch mint, leaves finely chopped (about 30g)

Neutral oil or refined coconut oil, for cooking

¼ cup (60g) turbinado sugar

subheading: To Serve:

1 head bibb lettuce, leaves separated

Assorted pickles

Crispy shallots

Hot sauce, hoisin, or chili crisp

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