Ingredients

  • Yields 15 meatballs
  • meatball:

    250 g minced chicken (about 1 pc)


  • 25 g shallot (chopped)

  • 2.5 g garlic (chopped)

  • 25 pcs daun kaduk betel leaves (10pcs chopped)

  • 5 g lemongrass (chopped)

  • 20 g oyster sauce

  • 2.5 g soy sauce

  • a pinch of black pepper

     

  • sweet & sour fish sauce (dip):

    45 g sugar

  • 50 g fish sauce

  • 10 g red chilli (chopped)

  • 5 g bird eye chilli (chopped)

  • 7.5 g garlic (minced)

  • 17.5 g lime juice  

     

  • scallion oil & toasted peanut:

    30 g scallion (sliced)

  • 25 g sunflower oil

  • chopped peanuts (toasted) for garnish 

  • lettuce for garnish

  • mint leaves for garnish

  • coriander for garnish

Chicken Meatball in Betel Leaf
Recipe Courtesy of
Asian Food Network

Chicken Meatball in Betel Leaf

The bittersweet waxy wrap of the betel leaf is what makes this South Vietnamese street food such a draw. Originally made with beef, this one uses chicken instead, sizzled with shallots, garlic and lemongrass for a deeply rich aroma. It’s then dressed in betel leaf and eaten together with a heap of herbs, fresh lettuce and sweet and sour fish sauce or fermented fish sauce called Mắm Nêm.
  • Medium
  • 60 min
  • 15 min
  • 15 min
  • 4 steps
  • 20 Ingredients
  • Medium
  • 4 steps
  • 20 Ingredients
  • 60 min
  • 15 min
  • 15 min

Instructions

  1. Prepare Meat ball

    • Marinate the mince chicken with shallot, garlic, lemongrass, oyster sauce, soy sauce and black pepper.

    • Mix chopped betel leaves with the Meat ball mixture. Let it sit 30 mins – 1hr.

    • Roll a spoon full of meat in the centre of a betel leaf with shiny side down. Start from the bottom, roll the leaf all the way to the top and fasten the roll with toothpick.

     

    | There are 2 kinds of Betel leaves: Daun Kaduk and Daun Sirih. NOTE: Only Daun Kaduk can be eaten

    | You can skewer the chicken meat ball, for easy BBQ so the leaf does not fall apart from the meat ball.

    Prepare Meat ball


  2. Fish Sauce Dips

    • In a bowl, combine garlic, red chili, bird eye chilli, fish sauce, sugar, lime juice together and stir until sugar dissolve.

    • Set aside



  3. Cook the Meat Balls

    • Brush oil and heat up grill pan until smoky hot. 

    • Sear the Meat ball 2 - 3 mins on each side, until the meat is just cook, and outside with little bit of charred. 

    • Arrange the chicken meat ball on a plate.

    Cook the Meat Balls


  4. Make Scallion Oil

    • In a separate pan, heat up 25gr of sunflower oil until hot, pour in the sliced scallion 

    • Drizzle scallion oil on top chicken meat ball.



Garnish and Serve!

Sprinkle some chopped peanuts. Serve with lettuce, mint, coriander and fish sauce dips.

Garnish and Serve!

Reviews

icon
Ingredients
icon
Share
Ingredients
  • Yields 15 meatballs
  • meatball:

    250 g minced chicken (about 1 pc)


  • 25 g shallot (chopped)

  • 2.5 g garlic (chopped)

  • 25 pcs daun kaduk betel leaves (10pcs chopped)

  • 5 g lemongrass (chopped)

  • 20 g oyster sauce

  • 2.5 g soy sauce

  • a pinch of black pepper

     

  • sweet & sour fish sauce (dip):

    45 g sugar

  • 50 g fish sauce

  • 10 g red chilli (chopped)

  • 5 g bird eye chilli (chopped)

  • 7.5 g garlic (minced)

  • 17.5 g lime juice  

     

  • scallion oil & toasted peanut:

    30 g scallion (sliced)

  • 25 g sunflower oil

  • chopped peanuts (toasted) for garnish 

  • lettuce for garnish

  • mint leaves for garnish

  • coriander for garnish

Nutrition
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.