Vietnamese Chicken and Noodle Parcels
Crisp salad parcels stuffed with rice noodles, poached chicken, and a fiery dipping sauce.
Ingredients
100g rice flour pancake wrappers200g
50g rice noodles200g
1 chicken breast, cooked and shredded300g
1 carrot, thinly sliced1kg
1 cucumber, cut into matchsticks1 unit
1 red pepper, thinly sliced1 unit
1 head round lettuce1 unit
Small bunch fresh coriander30g
Small bunch fresh mint30g
4 tbsp fish sauce150ml
2 tbsp rice vinegar150ml
Juice of 1/2 lime3 pack
1 red chilli, finely sliced60g
Method
- 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.
- 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.
- 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.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £6.43 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£14.91 est. · serves 4