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Crispy Vietnamese Lemongrass Chicken Meatballs Recipe with Easy Nuoc Cham Dip

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These crispy Vietnamese lemongrass chicken meatballs are quick, flavorful, and paired perfectly with a tangy nuoc cham dipping sauce. A delicious and easy recipe that brings vibrant street food flavors to your kitchen.

Ingredients

Scale
  • 1 pound ground chicken (preferably thigh)
  • 2 stalks lemongrass, finely minced
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons mint, chopped
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon white pepper
  • 1 large egg, room temperature
  • ½ cup panko breadcrumbs (60g), can substitute gluten-free breadcrumbs
  • Vegetable oil for frying (canola or peanut oil recommended)
  • For the Nuoc Cham Dipping Sauce:
  • ½ cup warm water (120ml)
  • 3 tablespoons lime juice, freshly squeezed
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 small garlic clove, minced
  • 1 small red chili, thinly sliced (optional)
  • 1 tablespoon shredded carrot

Instructions

  1. Prepare the Nuoc Cham Sauce: In a small bowl, combine warm water, lime juice, fish sauce, and sugar. Stir until sugar dissolves. Add minced garlic, sliced chili, and shredded carrot. Set aside to allow flavors to meld.
  2. Prep the Lemongrass and Aromatics: Trim tough outer layers of lemongrass stalks. Finely mince the tender white and light green parts. Finely chop garlic, shallots, cilantro, and mint.
  3. Mix the Meatball Ingredients: In a large bowl, combine ground chicken, minced lemongrass, garlic, shallots, cilantro, mint, fish sauce, soy sauce, sugar, white pepper, and egg. Mix gently to avoid overmixing. Fold in panko breadcrumbs last.
  4. Shape the Meatballs: With damp hands, form mixture into 1-inch (2.5 cm) meatballs. Place on a parchment-lined plate or tray. Yield is about 20-24 meatballs.
  5. Fry the Meatballs: Heat 2-3 tablespoons vegetable oil in a large skillet over medium-high heat. Test oil by dropping a breadcrumb; it should sizzle. Fry meatballs in batches without crowding, turning occasionally until golden brown and cooked through (internal temp 165°F/74°C). Drain on paper towels.
  6. Serve meatballs warm with nuoc cham dipping sauce.

Notes

Finely chop lemongrass to avoid fibrous texture. Do not overmix meat to keep meatballs tender. Use panko breadcrumbs for crispiness. Control oil temperature to avoid burning or greasy meatballs. Cook in batches to maintain oil temperature. The nuoc cham sauce flavors deepen if made ahead. For baking alternative, bake at 400°F (200°C) for 15-18 minutes, flipping halfway.

Nutrition

Keywords: Vietnamese, lemongrass, chicken meatballs, nuoc cham, crispy, easy recipe, quick dinner, Asian cuisine, pan-fried meatballs

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