Vietnamese veg parcels Recipe (Ready in 65 Min)

A satisfying Vietnamese vegetarian built around rice noodles, chicken breast and carrots — roughly 65 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.

You'll mainly reach for pan and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.

How to make it

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.
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.
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.

You'll use: Pan · Saucepan

Tips & common questions

How long does Vietnamese veg parcels take to make?

About 65 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of fish sauce?

Try soy sauce + a pinch of salt. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.