| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood | Vietnamese | 8 | servings | |
INGREDIENTS
| 2 | oz | Rice vermicelli |
| 2 | ts | Salt |
| 1 | Boneless skinless chicken breast – (12 oz); split | |
| 16 | md | Shrimp |
| 1 | pk | Rice papers -; (12" round) |
| 1 | c | Bean sprouts |
| 1/2 | c | Mint leaves – (packed); plus more |
| 8 | lg | Red-leaf lettuce leaves; halved lengthwise |
| (or 16 small lettuce leaves) | ||
| 1/4 | c | Finely-chopped roasted peanuts |
| 2 | tb | Ground-chili paste |
| === PEANUT-HOISIN SAUCE === | ||
| 1 | c | Hoisin sauce |
| 1/4 | c | Rice-wine vinegar |
| 1/3 | c | Finely-minced yellow onion |
| 1 | tb | Ground-chili paste; or to taste |
| 1 | tb | Finely-chopped roasted peanuts |
| === VIETNAMESE DIPPING SAUCE === | ||
| 1 1/2 | ts | Minced garlic |
| 1 | ts | Ground-chili paste |
| 1 | Thai bird chile or serrano pepper; chopped | |
| 1/4 | c | Asian fish sauce |
| 2 | tb | Fresh lime juice |
| 1/4 | c | Sugar |
| 2 | tb | Grated carrots for garnish |
INSTRUCTIONS
Add rice vermicelli and 1 teaspoon salt to boiling water; cook until al dente, about 3 minutes. Drain, rinse, and set aside. Add chicken and remaining 1 teaspoon salt to boiling water. Reduce heat to medium high; simmer chicken until cooked through, about 10 minutes. Remove chicken from water; reserve water. Slice chicken across the grain into 1/8-inch-thick pieces, and set aside. Return water to a boil. Add shrimp; reduce heat to medium high. Cook shrimp until opaque, 2 to 3 minutes. Drain. When cool enough, remove shells. Cut each shrimp in half lengthwise, devein, and set aside. Fill a pan large enough to hold the rice paper with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Immerse 1 sheet of rice paper in the hot water until softened and flexible, about 1 minute. Transfer to a dampened towel, and smooth out. Fold paper in by 2 inches on right and left sides. Place 4 shrimp halves in a row, cut-side up, 2 inches from bottom edge, and top with 2 to 3 slices chicken. Place 1 heaping tablespoon vermicelli on top, and sprinkle with about 1 tablespoon bean sprouts. Cover with 5 to 6 mint leaves. Place 1 or 2 pieces of lettuce, curly sides out, on top. Fold bottom edge of rice paper over filling; roll up tightly to form a cylinder about 1 1/2 inches in diameter. Repeat until all the ingredients are used up. Cut rolls into two or four pieces, and arrange on a serving platter. Top with peanuts and dabs of chili paste, and garnish with mint leaves. Serve with Peanut-Hoisin Sauce and Vietnamese Dipping Sauce. PEANUT-HOISIN SAUCE: Combine 1/2 cup water, hoisin sauce, vinegar and onion in a small saucepan; bring to a boil over medium-high heat. Reduce heat to low; simmer until onion has softened, 7 to 9 minutes. If sauce becomes too thick, add water. Let cool. Transfer to a serving dish; top with chili paste and peanuts. Makes 1 3/4 cups. VIETNAMESE DIPPING SAUCE: Using a mortar and pestle, pound garlic, chile paste, and fresh chile into a paste (or mince together with a knife). Transfer to a bowl. Add fish sauce, 2/3 cup hot water, lime juice, and sugar. Whisk together until sugar dissolves. Sprinkle with carrots, and serve. Makes 1 1/2 cups. Serves 8. Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 113 Calories (kcal); 1g Total Fat; (10% calories from fat); 4g Protein; 22g Carbohydrate; 19mg Cholesterol; 1068mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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