Vietnamese chicken rolls

Australian Gourmet Traveller recipe for Vietnamese chicken rolls.
Vietnamese chicken rolls

Vietnamese chicken rolls

William Meppem
1H 30M

When chicken is cooked like this it remains nice and juicy. Make sure you use a good-quality pâté.


Poached chicken
Pickled vegetables
Lime mayonnaise



1.For poached chicken, add ingredients to a very large saucepan of boiling water. Bring back to the boil and cook over high heat for 10 minutes. Turn off heat and leave chicken to cool in liquid until cooled to room temperature, then drain, discard skin and finely shred meat (discard bones). Refrigerate until required.
2.Meanwhile, for pickled vegetables, combine carrot and daikon in a heatproof bowl and set aside. In a saucepan, bring vinegar, sugar, 150ml water and 1 tbsp sea salt to a simmer over medium heat, pour over vegetables and set aside to cool to room temperature (20-30 minutes).
3.Meanwhile, for lime mayonnaise, combine ingredients in a bowl until smooth. 4 Spread top halves of rolls with mayonnaise. Spread pâté over remaining bottom halves, top with chicken, pickled vegetables, herbs and green onion. Add chilli to taste and serve immediately.

Note Aged rice wine vinegar is available from select delicatessens. If unavailable, substitute with rice wine vinegar.

Drink Suggestion: Cold Tiger beer. Drink suggestion by Max Allen


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