bar one
bar two
bar three

Vietnamese Chicken Meatballs

By Chef Rich Smice, Performance Foodservice – Thoms Proestler

West Creek chicken meatballs with a Vietnamese sauce.

Vietnamese Chicken Meatballs


  • 1 lb. West Creek® Chicken, Breast(s) (diced)
  • 3 Tbsps. Asian Pride® Fish Sauce
  • 3 each Peak Fresh Produce® Shallot(s)
  • 1 tsp. Peak Fresh Produce® Garlic, Clove(s) (chopped)
  • 1 stalk lemongrass
  • 3 Tbsps. Peak Fresh Produce® Cilantro
  • 1 Tbsp. Peak Fresh Produce® Mint
  • 1 1/2 tsps. corn starch
  • 1/2 tsp. salt
  • 1/2 tsp. pepper, freshly ground
  • 1/2 cup sugar
  • 1 head Peak Fresh Produce® Lettuce, Iceberg, Leaf
  • 1 each Peak Fresh Produce® Cucumber(s)
  • 1 each Peak Fresh Produce® Onion(s), Red
  • 3 oz. Thai-Style Sweet Chili Sauce


Combine chicken, fish sauce, shallots, lemongrass, cilantro, corn starch, salt and pepper. Mix until finely ground. Scoop to desired size and place on sheet tray with some water. Bake for 15 minutes or until done. Peel off lettuce to make bowls and place on platter. Place a meatball on lettuce and lay slices of onion and cucumber around as a garnish. Drizzle chili sauce and serve.