Vietnamese veg parcels
These translucent rice flour pancakes are the soul of Vietnamese street food, requiring just the right heat to achieve their signature crispy-chewy texture. What makes this dish compelling is how the warm, pliable wrapper contrasts with cool, crisp vegetables and herbs, creating temperature and texture play that defines much of Southeast Asian cuisine. The technique demands attention, but once mastered, you'll understand why these parcels appear at markets across Vietnam, wrapped fresh to order.
Instructions
step 1 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. step 2 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. step 3 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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