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

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Recipe Courtesy of
Asian Food Network

Chicken Meatball in Betel Leaf

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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 Originally made with beef, this one uses chicken instead, sizzled with shallots, garlic and lemongrass for a deeply rich aroma.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!
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    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
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