Vietnamese veg parcels

Name: Vietnamese veg parcels
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 3 ½ oz rice flour pancake; 1 ¾ oz rice noodles; 1 chicken breast; 1 carrot; 1 cucumber; 1 red bell pepper; To serve lettuce; To serve cilantro; To serve mint; ¼ cup fish sauce; 2 tbsp rice vinegar; Juice of ½ lime; 1 red chile

A Vietnamese dinner made with chicken. Ready in about 40 minutes. Difficulty: medium.

15 minPrep (about)
25 minCook (about)
40 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

1 chicken breast

Fresh & other

3 ½ oz rice flour pancake
1 ¾ oz rice noodles
1 carrot
1 cucumber
1 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
To serve lettuce
To serve cilantro
To serve mint Shopping tip: Fresh mint leaves.
Juice of ½ lime
1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.

Sauces & oils

¼ cup fish sauce
2 tbsp rice vinegar

How to make it

Steps in our own plain words.

Soak your rice fl our pancakes according.
Do it to pack instructions.
Do it in boiling water for 30 secs.
Remove and cool on kitchen paper.
Soak your rice noodles according to pack instructions.
Drain.
Cut them into ¾ inch strips.
Lay rice pancake on a board plus arrange some rice noodles third of, chicken, vegetables and herb leaves about a your way up, leaving a ½ inch edge at your side.
Fold the sides over the vegetables.
Roll up lengthways to make a cigar.
Store in your fridge, covered using moist kitchen paper.
Keep going for up to 1 day.
Mix the ingredients for the dipping sauce.
Put into a bowl.
Arrange your rolls on a plate along using the leaves and herbs.
To eat, wrap every roll in a piece of lettuce using a herb sprig and dunk in the sauce.