Vietnamese veg parcels

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Soften the rice flour pancakes following the pack instructions, or dip each one in boiling water for 30 secs, then lift out and lay on kitchen paper to cool.
2. Cook the rice noodles as directed on the pack, drain, and snip into short lengths of about 2cm.
3. Cut the cooked chicken into thin strips and prepare the carrot, cucumber and red pepper into fine slices.
4. Lay a softened pancake flat and build a line of noodles, chicken, sliced vegetables and a few herb leaves across it, sitting this filling about a third of the way up and keeping a 1cm border clear at the sides.
5. Fold in the two sides over the filling, then roll the pancake up from the bottom to seal it into a neat parcel.
6. Repeat with the remaining pancakes and filling; the finished rolls can be kept in the fridge under damp kitchen paper for up to 1 day.
7. Stir together the fish sauce, rice vinegar, lime juice and sliced red chilli to make the dipping sauce.
8. Arrange the parcels on a plate with the lettuce leaves and remaining coriander and mint, and serve with the dipping sauce for wrapping and dunking.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.