46min 4 ppl
Por Pia Sod with Chicken
54 minutes
4 people
Medium31–60 min or 7–12 steps
54 min · 8 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 20g
Carbs 50g
Fats 4g
About this dish
Soft rice paper rolls packed with poached chicken, crisp vegetables and fresh herbs, rolled by hand and served cool with a sweet chilli dip.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Carrotpeeled and cut into thin matchsticks1
- Cucumberdeseeded and cut into thin matchsticks0.5
- Little gem lettuce leaves12 leaves
- Mint leaves20 leaves
- Corianderleaves picked1
- Beansprouts80 g
Meat & Poultry
- Chicken Breast2
Dried Goods
- Rice paper wrappers12 sheets
- Rice stick noodles80 g
Oils & Condiments
- Sweet chilli sauceto serve4 tbsp
Utensils
- Saucepan
- Chopping board
- Sharp knife
- Mixing bowl
- Meat thermometer
Method
1
Soak the rice stick noodles in a bowl of just-boiled water for 6 minutes until softened, then drain and rinse under cold water.
Approx. 6 minutes
2
Cut the carrot and cucumber into thin matchsticks, and pick the mint and coriander leaves.
Approx. 8 minutes
3
Bring a small saucepan of water to a gentle simmer, add the chicken breasts, and poach for 12 minutes until a meat thermometer inserted into the thickest part reads at least 74°C.
Approx. 12 minutes
4
Drain the chicken, leave to cool for a few minutes, then shred into thin strips.
Approx. 5 minutes
5
Dip a sheet of rice paper into a bowl of warm water for 10 seconds until just pliable, then lay it flat on a clean board, one sheet at a time.
Approx. 3 minutes
6
Arrange a few lettuce leaves, a little noodle, chicken, carrot, cucumber, beansprouts, mint and coriander in a line across the lower third of each wrapper.
Approx. 8 minutes
7
Fold the sides in over the filling, then roll tightly from the bottom up to enclose everything into a firm cylinder, and repeat to make 12 rolls.
Approx. 10 minutes
8
Serve the rolls with the sweet chilli sauce for dipping.
Approx. 2 minutes
