Vietnamese veg parcels

A traditional Vietnamese dish in the Vegetarian classification, featuring 13 distinct ingredients. Follow the measured proportions below for authentic results.

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Recipe Reference #53241

Ingredients

0/13 prepped

Rice Flour Pancakes
100g
Rice Noodles
50g
Chicken Breast
1
Carrots
1 sliced
Cucumber
1 sliced
Red Pepper
1 sliced
Lettuce
To serve
Coriander
To serve
Mint
To serve
Fish Sauce
4 tablespoons
Rice Vinegar
2 tablespoons
Lime
Juice of 1/2
Red Chilli
1 sliced

Preparation Instructions

Read all instructions before beginning prep work.

step 1 Soak the rice fl our pancakes according to pack instructions or in boiling water for 30 secs. Remove and cool on kitchen paper. Soak the rice noodles according to pack instructions, then drain and cut them into 2cm strips.

step 2 Lay a rice pancake on a board and arrange some rice noodles, chicken, vegetables and herb leaves about a third of the way up, leaving a 1cm edge at the side. Fold the sides over the vegetables and then roll up lengthways to make a cigar. Store in the fridge, covered with moist kitchen paper for up to 1 day.

step 3 Mix together the ingredients for the dipping sauce and put into a bowl. To serve, arrange the rolls on a plate along with the leaves and herbs. To eat, wrap each roll in a piece of lettuce with a herb sprig and dunk into the sauce.