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Cooking Vietnam Cusine

Chicken and Duck Recipe

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(Southern dish)

Cooking Vietnam

Vietnam Cusine
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ingredients: (makes 1 plate)

500 g chicken thigh
20 sheets rice paper (round, 13 cm across)
25 g bean sprouts
100 g green papaya and carrot
1 bulb shallot
5 g each vermicelli, Chinese black mushrooms
1 egg
100 g raw leafy vegetables (lettuce, coriander, Asian basil)
Cooking oil for frying
Salt, pepper, sugar, and vinegar to taste
250 ml sweet-and-sour sauce (see sauce A3-II)


1. Debone and finely chop chicken along with shallot (but not so finely as to be minced).
2. Rinse bean sprouts and squeeze to remove water.
3. Wash and soak vermicelli and mushrooms in water so that they expand, then dice.
4. Cut green papaya and carrot into pieces measuring 1.5x1.5x0.5 cm, add salt and squeeze, wash off salt, squeeze to drain, and mix with vinegar and sugar to make pickles.
5. Rinse and soak raw vegetables in salt water, and then drain.
6. Place chicken, bean sprouts, vermicelli and mushrooms into a big bowl. Add sugar, pepper, and egg, mix well, and then divide into 20 equal parts. Each part will be used to make the filling of one roll, as follows.


1. Lay each wrap flat, place a clump of the filling onto the wrap and roll like a burrito. The finished roll should be 4 cm long.
2. Fry the rolls until golden brown and crunchy. Remove, drain and place on a plate. Serve hot with pickles and raw leafy vegetables, and dip in sweet and sour sauce. Notes: See recipe No. 3, "Spring rolls." for more specific instructions on rolling and frying.

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