Vietnamese Chicken Wraps
A fresh, flavourful, and easy-to-make dish inspired by Vietnamese street food, packed with herbs, pickled vegetables, and tender chicken wrapped in crisp lettuce.
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Vietnamese Chicken Wraps
Servings: 4
A fresh, flavourful, and easy-to-make dish inspired by Vietnamese street food, packed with herbs, pickled vegetables, and tender chicken wrapped in crisp lettuce.
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Ingredients
- Iceberg lettuce
- Pre-roast chicken shredded
- Pâté
- Coriander
- Spring onion finely sliced
- 2 tbsp Fish sauce
- 1 tbsp Sugar
- 2 tbsp Lemon juice
- 1 carrot juilenned
- Vermicelli noodles cooked
Equipment Used
Instructions
- Start by preparing the pickled carrot. Shred the roast chicken into bite-sized pieces and mix it with the shredded carrot, some lemon juice, a pinch of sugar, and a splash of fish sauce. Let it sit while you get the rest of the ingredients ready so the flavours can develop.
- Separate the iceberg lettuce leaves carefully, ensuring they remain intact, as they will serve as the wraps.
- Have the vermicelli noodles cooked and cooled, and the coriander chopped up (and any other fresh ingredients you may like)
- To assemble, place some vermicelli noodles on each lettuce leaf, then layer in the pickled carrot and chicken mix, spread a little pâté and top with the coriander or any herbs you choose,
- Wrap everything up using the lettuce as a shell, folding it over like a taco. If you’re feeling confident, roll it up like a rice paper roll.
- Serve immediately and enjoy a quick, fresh, and vibrant meal that captures the essence of Vietnamese cuisine.
