Cha Gio Ga

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 cup rice vermicelli noodles
• ½ cup shredded carrots
• 1 cup shredded cabbage
• ½ cup mushrooms, finely chopped
• 2 stalks green onions, chopped
• 2 cloves garlic cloves, minced
• 2 tbsp fish sauce
• ½ tsp black pepper
• 12 sheets rice paper wrappers
• 2 cups vegetable oil for frying
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• ¼ cup water
• 1 chili thai red chili, sliced
• 1 clove garlic clove, minced

Instructions

1. 1

   Boil chicken breast in salted water for 12-15 minutes until cooked through. Cool and shred into bite-sized pieces.

2. 2

   Cook rice vermicelli according to package directions. Drain and cut into 2-inch pieces.

3. 3

   In a large bowl, combine shredded chicken, vermicelli, carrots, cabbage, mushrooms, green onions, garlic, fish sauce, and black pepper. Mix well and let sit for 10 minutes.

4. 4

   In a small bowl, whisk together all dipping sauce ingredients. Set aside.

5. 5

   Fill a shallow bowl with warm water. Dip each rice paper wrapper briefly to soften, then lay on a clean surface.

6. 6

   Place 2 tbsp of filling on the lower third of each wrapper. Fold sides in, then roll tightly away from you, keeping filling snug.

7. 7

   Heat oil to 350°F in a deep skillet or wok. Working in batches, carefully place rolls seam-side down into hot oil.

8. 8

   Fry 2-3 minutes per side until golden brown and crispy. Transfer to paper towels to drain.

9. 9

   Serve warm with dipping sauce and fresh herbs like mint or cilantro.

Tools you’ll need

• large pot
• 12-inch skillet or wok
• deep frying thermometer
• cutting board
• sharp knife
• two large mixing bowls
• small bowl
• whisk
• shallow water bowl
• slotted spoon
• paper towels

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min