A tasty and affordable dish.


  • 1 poached leg of chicken (skin off and shredded)
  • 1 medium carrot peeled
  • 0.5 medium cucumber (de-seeded)
  • 2 scallions trimmed
  • 2 oz clear vermicelli glass noodles
  • 0.5 cup fresh mint leaves
  • 0.5 cup fresh basil leaves
  • 8 sheets dried rice paper
  • 1-teaspoon light soy sauce
  • 3 cup warm to hot water
  • for the sweet birds eye chilli dipping sauce:
  • 1.5 cup warm water
  • 1 bird’s eye chilli chopped fine
  • 1 tblsp brown sugar
  • 1 tblsp fish sauce
  • 1 tblsp light soy sauce
  • 2 tblsp rice wine vinegar (can be substituted with white wine vinegar)


  • In a large pot add a 1.4 kg whole chicken, one bulb of garlic crushed, 1 onion halved, 2 cups light soy sauce, ¼ cup sea salt.
  • Poach for 1 hour 15 minutes. Take out of the water and let rest to completely cool. Take off one leg and thigh and reserve the remaining chicken.
  • Skin the leg and thigh and take off all the meat and shred into bite size pieces.
  • Drizzle the soy sauce over the chicken and let stand until assembly.
  • Cut the carrot and cucumber into 2 inch pieces and julienne into matchsticks and set aside.
  • Cut the scallions very thinly on a bias and set aside.
  • Soak the rice noodles in some warm water for 45 minutes, drain and cut into bite size strands. In a large bowl add the warm water. Immerse one sheet of rice paper and soak for 5 seconds.
  • Lift out and shake excess water off. Lay down on a work surface.
  • Add some noodles, chicken, vegetables and herbs on the bottom of the paper facing you. Roll the paper over the ingredients once.
  • Fold in the sides and continue to roll until everything is sealed.
  • Repeat with the remaining ingredients. These rolls can be covered with a damp cloth until ready to serve.
  • Sweet Birds eye Chilli Dipping Sauce:
  • Add the sugar to the warm water and dissolve. Add the remaining ingredients, refrigerate and let stand for one hour before serving.

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