Vietnamese·non-vegetarian·medium

Vietnamese veg parcels

Name: Vietnamese veg parcels
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 100g Rice Flour Pancakes; 50g Rice Noodles; 1 Chicken Breast; 1 sliced Carrots; 1 sliced Cucumber; 1 sliced Red Pepper; To serve Lettuce; To serve Coriander; To serve Mint; 4 tablespoons Fish Sauce; 2 tablespoons Rice Vinegar; Juice of 1/2 Lime; 1 sliced Red Chilli

Alright folks, buckle up for a tasty journey with my Vietnamese veg parcels! Trust me, this recipe is a flavor explosion waiting to happen. So, soak those rice flour pancakes like the pack says (or just dunk them in boiling water for 30 secs - your call!). While they cool, get those rice noodles soaked and chopped into 2cm strips. Now, here's a little secret just between us: once, I accidentally used spicy fish sauce instead of regular fish sauce in this recipe. Let's just say, my taste buds went on a wild ride! Pro tip: Want to add a little crunch to your parcels? Try sprinkling some crushed peanuts on top before rolling them up. You can thank me later! Now, get ready to savor every bite of these Vietnamese veg parcels with tender chicken, fresh veggies, and those delicate rice flour pancakes. Enjoy, my fellow food enthusiasts!

50 min(prep 30 + cook 20)

4 servings

350 kcal

4.2

Ingredients

Rice Flour Pancakes100g
Rice Noodles50g
Chicken Breast1
Carrots1 sliced
Cucumber1 sliced
Red Pepper1 sliced
LettuceTo serve
CorianderTo serve
MintTo serve
Fish Sauce4 tablespoons
Rice Vinegar2 tablespoons
LimeJuice of 1/2
Red Chilli1 sliced

Nutrition

350 kcalper serving

Protein25g30%

Carbs40g48%

Fat10g12%

Fiber4g5%

Sugar5g6%

Directions

1
step 1
2
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.
3
step 2
4
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.
5
step 3
6
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.

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