- 3 tbsp Canola oildivided
- 1 lb Ground chicken
- 1 Red onion½ finely chopped and ½ thinly sliced
- 2 tsp Ground paprika
- 1 tsp Salt
- 1 Lime1 tsp zested and 2 tbsp juiced, plus lime wedges for serving
- 1 tbsp Fish sauce
- 1 tsp Sugar
- ½ leaf Red cabbagethinly sliced
- 4 whole leaves Red cabbage
- ½ cup Cilantrofresh leaves
- ¼ cup Fresh mintleaves, torn
- 1 Fresno Red chilisliced
Vietnamese Chicken and Red Cabbage Cups
These Vietnamese Chicken and Red Cabbage Cups are not just quick and simple to make in under 15 minutes, they’re deliciously tasty, nutritiously balanced and plated in a cute and different way.
Served inside giant cabbage leaves, filled with paprika spiced chicken cooked in brown sugar, some lime and fish sauce and garnished with fresh herbs of cilantro, mint leaves and some red chili slices for added flavor.
To make Vietnamese Chicken and Red Cabbage Cups, you will need the following ingredients:
Steps to make Vietnamese Chicken and Red Cabbage Cups
1 | Cook chicken and onion | 5 |
In a large skillet over medium heat, heat 1 tablespoon canola oil and add 1 pound chicken, ½ onion, finely chopped, 2 teaspoon paprika, and 1 teaspoon of salt. Cook, stirring occasionally for about 5 minutes, until the chicken is lightly browned and no longer pink in the center. | ||
2 | Combine sauce ingredients | 2 |
In a small mixing bowl whisk 2 tablespoon oil, 1 teaspoon lime zest, 2 tablespoons lime juice, 1 tablespoon fish sauce and 1 packed teaspoon sugar until well combined. | ||
3 | Add sauce to chicken | 2 |
Pour sauce over cooked chicken and toss to coat well. | ||
4 | Prepare cups | 5 |
Portion chicken mixture evenly between 4 whole cabbage leaves and top with a few onion and cabbage slices, some cilantro, mint and chili. | ||
5 | Serve | 1 |
Garnish with lime wedges to serve! | ||
Recipe Reviews
5 stars all the way it's the best vietnamese cabbage cups you can make without paying at a traditional resturant.
Another great idea from the lovely Lilly, everything you make comes out like a 10 star resturant
Red cabbage is the best lunch/snack you can have it's not only healthy but so simple along with everything else in this dish.
Very tasty cabbage and chicken cups, going to be making them again for sure.
A lot of oil for this, I'd say add only 2 tbsp instead of a 3 unless you want the whole thing to be extra oily.
This was good but didn't like the fish sauce in it at all, not going to add it again.
Wasn't too sure I'd like this but turned out pretty damn good.
Dodged the mint cause I hate the taste other than that it was good.
Sort've zesty but I approve was amazingly refreshing and easy to cook.
Perfect appetizer keeps you full but not too full for the main dish which I ended up making some spicy and sweet stuffed chicken breast.
Instead of canola oil I used regular olive oil, didn't taste that much different and was still yummy.
Used brown sugar instead of white incase it would have a slightly sweet taste to it.
Holy crap this was super spicy I recommend not adding paprika and chili if your eyes tear up after a bite of anything spicy like me.
Brilliant and simple recipe exactly what I was looking for on this website thanks for sharing.
Only had to use half an onion since I didn't make so many cabbage cups but its a crowd pleaser for sure.
Instead of ground chicken I used beef for the second time making this, the chicken was better but the beef was less dry and actually more juicy.
Delicious I actually added a little less paprika maybe like 1/4 just so it wouldn't be too hot.
First time I've ever made anything Vietnamese I hope they turned out like they were supposed to haha.
I love it! Yummy!
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