Remove tough outer layers of lemongrass stalk and cut off top ⅔ of stalk (save and freeze for soups or stock). Cut and discard hard root end then very finely slice remaining tender portion (about the bottom third) of stalk.
In a large food processor, combine lemongrass, carrot, cilantro, green onions, garlic, ginger, cornstarch and salt. Pulse 4 to 5 times until carrot is chopped into small pieces. Add chicken and egg. Pulse further 7 to 10 times or until chicken is coarsely ground, the size of peas.
In a large nonstick skillet, heat 1½ tbsp (22 ml) of the oil over medium-high heat. In batches as necessary, pan fry 2 tbsp mounds of chicken mixture. Cook for 2 to 3 minutes per side until golden brown and crispy and juices run clear. Transfer to platter and keep warm. Repeat with remaining chicken mixture, adding more oil to pan as necessary between batches.
Nuoc Cham Dipping Sauce: In a small bowl, combine hot water, brown sugar, fish sauce, rice vinegar, lime juice, garlic, and red chilies stirring until sugar is dissolved. Serve chicken fritters on a leaf of lettuce with rice. Garnish with cilantro and mint leaves and serve drizzled with Nuoc Cham dipping sauce.
WRITE A REVIEW