Chicken Meatball Sub Vietnamese

  • Yield: 6 servings


2tablespoons butter
2teaspoons mustard seed
2teaspoons cumin seed
1cup onion, finely minced
2-- jalapeno peppers, finely minced
2tablespoons garlic, minced
2tablespoons fresh ginger, peeled and minced
2-- eggs
1/2cup unsweetened coconut milk
1/3cup Panko breadcrumbs
2teaspoons salt
1/2teaspoon ground black pepper
2pounds ground chicken breast
1/4cup vegetable oil
2teaspoons grated fresh ginger
1/2cup rice wine vinegar
1tablespoon soy sauce
1tablespoon fresh lime juice
1 1/2tablespoons sesame oil
1/4cup smooth peanut butter
1/2-- head Napa cabbage, core removed and thinly sliced
1-- red bell pepper, seeds and stem removed and thinly sliced
1-- Serrano chiles, minced fine
1medium carrot, peeled and sliced fine with a vegetable peeler
2-- green onions, coarsely chopped
1tablespoon chopped cilantro
1tablespoon chopped mint
1/4teaspoon ground black pepper
1/4teaspoon salt
6-- (6 inch) sub rolls, split and lightly toasted
2tablespoons chopped peanuts


Pre-heat oven 375 degrees.

To make the meatballs, combine butter, mustard seed and cumin seed in a heated 12-inch, oven-proof saute pan, over medium-high heat and saute 2 minutes. Add the onion, jalapenos, garlic and ginger and saute 2 to 3 minutes or until softened. Transfer to a small bowl and wipe pan clean. Add eggs, coconut milk, breadcrumbs, salt and black pepper to a large bowl. Stir to combine. Stir in the spice and vegetable mixture, and then add in the chicken, mixing until well combined. Using hands, form 18 meatballs.

Heat vegetable oil over medium heat in the 12-inch pan and add the chicken meatballs. Cook each side 3 to 5 minutes, or until browned. Transfer pan to the oven and continue cooking until chicken is cooked through, about 10 to 15 minutes.

To make the dressing for the slaw, combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter in a small bowl. Combine all other "Slaw" ingredients and then toss with dressing

To serve, place meatball in rolls and top with a serving of slaw. Garnish with peanuts.

Serves 6