Login to Save Like

Ingredients

• Pigeon rolls:
• 225 g (8 oz) skinless boneless pigeon breasts, roughly chopped
• 1 small carrot, coarsely grated
• 55 g (2 oz) shiitake mushrooms, chopped
• 2 spring onions, roughly chopped
• 30 g (1 oz) rice noodles, soaked in hot water for 5 minutes and drained well
• salt and pepper
• Poaching stock:
• 600 ml (1 pint) chicken stock, preferably home-made
• 5 cm (2 in) piece lemongrass, split open
• 1 small fresh red chilli, split open and seeded
• 4 fresh or dried lime leaves, lightly crushed
• 2.5 cm (1 in) piece fresh root ginger, sliced
• a few fresh coriander stalks
• 2 tbsp fish sauce
• Dipping sauce:
• 1 small fresh red chilli, seeded and finely chopped
• 1 tsp finely chopped fresh root ginger
• 2 tbsp lime juice
• 4 tbsp fish sauce
• 1 tsp caster sugar
• To serve:
• 16 lettuce leaves, all about the same size
• 25 g (scant 1 oz) fresh coriander leaves
• 25 g (scant 1 oz) fresh mint leaves

Description

In Authentic Vietnamese Parcels, The Mixture Would Be Wrapped In Rice Paper And Then Deep-fried. This Recipe Saves On The Fat By Poaching The Pigeon Mixture In A Flavourful Broth, And Then Wrapping The Parcels In Lettuce Leaves – Little Gem Or Round Let

All Recipes UK