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This week weare shining our Member Spotlight on Tania Lee! Tania is a ThermoFun Club Member and shares with us her Thermomix Vietnamese Chicken Ball Recipe for the Asian or Asian Inspired Chinese New Year. This recipe sounds so delicious!!!
Here is Tania's story about these Vietnamese Style Chicken Balls:
"This is one of my families favourite Summer time dinners and it's made easy in the Thermomix. I'm happy about that because not only is it a quick and easy one to prepare, but it gets the kids eating lots of fresh salad and herbs...Happily! Also because it's versatile. Good to eat hot or cold if taking to a picnic or in a lunchbox. It's so flavoursome that you could serve it as an entree or finger food at a summer BBQ or party. We generally eat them in a DIY lettuce cup wrap. Served with cold vermicelli noodles, lots of fresh herbs like coriander, basil and mint, carrot, cucumber ribbons and a dollop of HoiSin Sauce. Also good in a baguette for lunch with lettuce and herbs."
Delicious served with my Sweet Chilli Sauce too. :)
Vietnamese Style Chicken Balls - ThermoFun
Serving Size
Approx 48 balls
Rate this recipe
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70ratings
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Ingredients
- 800g-1kg frozen chicken thighs
- 2 large garlic cloves, peeled
- 1 onion, peeled and halved
- 1 stick lemongrass (soft part only)
- 1 large handful fresh coriander (stems, roots & leaves)
- 1 small handful mint
- 3 tablespoon fish sauce
- 2 teaspoon cornflour (can omit)
- salt & grinds of black pepper, to taste
- ¼ cup coconut sugar (or granulated sugar)
Instructions
- Pre-heat oven to 180°C. Place baking paper onto 2 oven trays.
NB: oven trays with a small lip are preferable as the balls do lose a little moisture during baking. - Place garlic, onion, lemongrass, coriander and mint into TM bowl and chop 4 sec / speed 8. Scrape down and repeat. Set aside in a large bowl.
- Mince 300g batches of semi frozen diced chicken 10 sec / speed 10 and place into mixing bowl along with herb mixture.
- Add fish sauce and cornflour (if using), to the mixture and combine together by hand.
- Roll into small balls roughly the size of a golf ball and then roll each ball in sugar and place on oven trays.
- Bake approx. 20 - 25 mins.
Notes
This makes a large amount.
They are great served with salad, herbs and cold vermicelli noodles.
Wrapped in a lettuce leaf or rice paper rolls.
Eaten cold in lunch boxes.
Perfect to freeze.
©2024 Copyright, Legal Notice and Disclaimer: Design, photography and text copyright © ThermoFun 2014-2021. Tips and tricks within are the work of the author or nominated parties who have no association with Vorwerk or Thermomix in Australia and therefore are not official, or have the approval of Vorwerk or Thermomix in Australia. None of the recipes that appear here are tested or approved by Thermomix Australia or Vorwerk. Any thoughts expressed on this site are the authors own and are not sponsored by products unless clearly stated. Any nutritional values published on this website are general indications only, for more definitive stats use the panels provided on your products.
Vietnamese Style Chicken Balls - ThermoFun
Serving Size
Approx 48 balls
Share on social
Ingredients
- 800g-1kg frozen chicken thighs
- 2 large garlic cloves, peeled
- 1 onion, peeled and halved
- 1 stick lemongrass (soft part only)
- 1 large handful fresh coriander (stems, roots & leaves)
- 1 small handful mint
- 3 tablespoon fish sauce
- 2 teaspoon cornflour (can omit)
- salt & grinds of black pepper, to taste
- ¼ cup coconut sugar (or granulated sugar)
Instructions
- Pre-heat oven to 180°C. Place baking paper onto 2 oven trays.
NB: oven trays with a small lip are preferable as the balls do lose a little moisture during baking. - Place garlic, onion, lemongrass, coriander and mint into TM bowl and chop 4 sec / speed 8. Scrape down and repeat. Set aside in a large bowl.
- Mince 300g batches of semi frozen diced chicken 10 sec / speed 10 and place into mixing bowl along with herb mixture.
- Add fish sauce and cornflour (if using), to the mixture and combine together by hand.
- Roll into small balls roughly the size of a golf ball and then roll each ball in sugar and place on oven trays.
- Bake approx. 20 - 25 mins.
Notes
This makes a large amount.
They are great served with salad, herbs and cold vermicelli noodles.
Wrapped in a lettuce leaf or rice paper rolls.
Eaten cold in lunch boxes.
Perfect to freeze.
©2024 Copyright, Legal Notice and Disclaimer: Design, photography and text copyright © ThermoFun 2014-2021. Tips and tricks within are the work of the author or nominated parties who have no association with Vorwerk or Thermomix in Australia and therefore are not official, or have the approval of Vorwerk or Thermomix in Australia. None of the recipes that appear here are tested or approved by Thermomix Australia or Vorwerk. Any thoughts expressed on this site are the authors own and are not sponsored by products unless clearly stated. Any nutritional values published on this website are general indications only, for more definitive stats use the panels provided on your products.
If you have enjoyed this thermomix vietnamese chicken ball recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
If you have a favourite recipe to share than please contact us and you could be featured in one of our Member Spotlights! We love to share!!! :)
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Reader Interactions
Comments
Ange Hogan says
If I wanted to freeze these, do I cook them first or leave them raw? Also can I use chicken mince? I just have some chicken mince in the freezer I want to use. Thanks!
Reply
thermofun says
Ange you can cook the balls before or after freezing. Chicken mince is fine too - just saves you mincing it in step 3. Enjoy! :)
Reply
Mel says
A ball of deliciousness! I always have a batch in the freezer. Thanks Leonie 😀
Reply
thermofun says
Thank you Mel! :)
Reply
shaun says
These are an absolute crowd pleaser.
My tweaks are fresh chilli, carrot and 1 tablespoon of Worcestershire sauce.Reply
thermofun says
Fabulous to hear Shaun thank you! :)
Reply
Alicia says
Great recipe, thank you! I changed it around a little to suit what I had on hand and dietary requirements. Swapped lemongrass for lemon juice, coriander for a sprinkle of cumin, omitted the mint, added parsley and basil, swapped onion for shallots. Delish!!
Reply
Brooke says
Hi, these sound so yummy! Just wondering can you use fresh chicken thighs? Not frozen?
Thanks heaps
Reply
thermofun says
Hi Brooke,
Yes you can use fresh. Having them partly frozen just makes mincing that little bit easier. :)Reply
Mavis Wright says
Is there anything that can be used in place of coriander, I hate it!
Reply
thermofun says
Mavis, perhaps some parsley or Thai basil.
Reply
Chris says
They look great, will definately make them for Christmas parties
Reply
thermofun says
Enjoy Chris! - Perfect for entertaining finger food! :)
Reply
Lisa S says
Delicious. Will certainly be making these again.
Reply
thermofun says
Great to hear you enjoyed them Lisa :D
Reply
Glenys castle says
So loved these good to freeze an take away in our caravan.
Reply
thermofun says
Thanks Glenys, and great idea for those caravanning/camping.
Reply
Merryn@merrynsmenu says
Very nice, these sound wonderful and quick to make. I am sure the family will enjoy them, thanks for sharing :)
Reply
thermofun says
My pleasure Merryn :D Trust your family will enjoy them also.
Reply
Dominique Hopkins says
These were delicious, they took my husband and I back to very happy days traveling through Vietnam, will definitely make again....they are delicious, healthy and quick! thank you
Reply
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