These Vietnamese Quorn Balls are packed with 28g of protein and only 5g of fat per portion.
If only my website had smell-o-vision, as the smell of lemongrass wafted out of the kitchen as these were cooking. You can blitz the mix up with dried herbs or fresh, like crushed garlic and freshly grated ginger, but there isn’t really a substitute for fresh lemongrass.
Give it a good whack on the chopping board with the blade of a heavy knife, to bruise the stems and let out all that lovely aroma. Then slice it into long thin strands, then turn it 90 degrees and chop into really fine pieces – it might smell delicious but it can be a bit woody, and you don’t want big chunks of it in your balls.
2 tablespoons of soy sauce seems like a lot too, but don’t worry – a little bit of salty sourness to go with the fragrant lemongrass and coconut works really well.
You could serve these balls with a sweet and sticky BBQ sauce, for a delicious Vietnamese BBQ dipping experience, but we went for a spicy sweet chilli sauce which went great with the fragrant balls. We also garnished the greens with toasted cashew nuts, but if you want a crispy top on your balls then you could roll or sprinkle them in sesame seeds to achieve similar results.
And you could of course make this with minced (or blitzed up) chicken or turkey. The turkey is a really lean, high protein option, but Quorn works just as well and is of course vegetarian!