vietnamese grilled chicken in lettuce parcels

  • makes 30
  • Easy

A lovely Asian canapé that’s not too spicy, but is wonderfully aromatic with a lemongrass and coriander marinade for the chicken. Let everyone put the lettuce parcels together themselves.



  • skinless chicken thigh fillets 500g, pulsed to mince in a food processor or use chicken mince
  • shallots 3, finely chopped
  • garlic 3 cloves, finely chopped
  • lemon grass 3 stalks, finely chopped
  • cornflour 11/2 tsp
  • coriander a small bunch, finely chopped
  • fish sauce 3 tbsp (available from most supermarkets)
  • golden caster sugar
  • cucumber 1/2 small, diced
  • little gem lettuce leaves to serve
  • sweet chilli sauce to serve
  • red chilli 1, finely sliced


  • Step 1

    Mix the chicken, shallots, garlic, lemon grass, cornflour, coriander and fish sauce in a bowl with some black pepper.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. With lightly oiled hands, shape the mixture into 4cm meatballs. Roll each meatball in sugar and put on a baking tray lined with foil. Bake for 15 minutes, shaking the pan a couple of times to evenly coat with the sugary caramel.

  • Step 3

    To serve, put a meatball on a lettuce leaf and sprinkle with cucumber, coriander and chilli. Serve with a bowl of sweet chilli dipping sauce.