Vibrant and exposed...
Serves 4
30 minutes
Ingredients
Vermicelli Rice Noodles 250g
Rice Paper
Carrot (cut into long thin strips)
Lettuce (thinly sliced)
Mint (chopped)
Coriander (chopped)
Chicken Breast
Fish Sauce 4 tbsp
Sugar 4 tbsp
Lime Juice 2 tbsp
Rice Vinegar 1 tbsp
Garlic (finely chopped) 1 tbsp
Chilli (finely chopped) 1 tbsp
Method
Finely slice the chicken breast, season with salt and pepper and fry in a wok till cooked.
Cook the rice noodles according to the package instructions, drain, then rinse under water to prevent further cooking.
In a sealed contained or jar, combine the fish sauce, sugar, lime juice, rice vinegar, garlic, chilli and 8 tablespoons of warm water, and shake to mix. Separate the sauce into individual ramekins for dipping.
To make the rolls, dip the rice paper in a bowl of water, then let the excess water drip off. Place on a plate and within 20 seconds it should become soft and pliable. Work quickly to fill the rolls with rice noodles, chicken, lettuce, carrots, coriander and mint. Once filled, tuck over either end to seal, and then roll up into a tube.
Serve with the dipping sauce.
Eat and enjoy.
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