Rice paper sheets
Gluten free vermicelli rice noodles
Topping of your choice
Nuoc cham dressing
Bowl or pan (for noodles)
Container large to dip rice paper sheets into (a large bowl or pan)
Frying pan (for topping)
Chopping board and knife
Plate to serve
Small dish for dipping sauce
Step 1 - Prepare
Remove all ingredients from the fridge 30 minutes before cooking to allow them to reach room temperature.
Pop the noodles in a large pan or bowl and pour over enough boiling water from the kettle to cover.
Leave to soak for 5-6 mins until soft but still with some bite.
Drain the water and then rinse them with fresh water until you have removed the starch (the water will go clear when it is all removed).
To stop them from softening further, keep the noodles in a bowl of cold water until you are ready to assemble (see Step 3).
Remove from the bag.
If the prawns are still frozen place in a bowl of cold water to defrost for a few minutes.
Set aside until ready to cook (see Step 2).
Pour your Nước Chấm dipping sauce into a small bowl.
Rinse the garnishes in water to remove any dirt. We are now going to prep the veggies to go into the rice paper sheets. The smaller you make the vegetables the easier it is to roll them. The below is only a guide and if you feel confident you can prepare them your own way:
Carrots – grate using the largest side of a grater or slice into thin strips of 4-5cm long.
Lettuce – remove leaves and keep whole. If you prefer you can shred the lettuce.
Spring onions – slice lengthways into 4-5cm strips.
Herbs – either chop them in advance, or tear in to your pho at the table (as they do in Vietnam).
Birds eye chillies if you like a bit of heat, slice thinly and add to your Nước Chấm dipping sauce.
BE CAREFUL! Bird's eye chillies are super hot, so wash your hands in cold water after you've cut them and watch what you touch.
Arrange all of the above on a plate or board ready to add to your rice paper rolls.
Step 2 - Cook
Place a pan of water on the hob to boil and add the lemongrass. Once boiling add the prawns and cook for 2 minutes until pink all the way through. Remove and allow to cool. (see Step 3)
Heat a little oil in a frying pan on a medium-high heat and then fry the tofu/chick'n for 3-4 minutes on each side until golden brown. Set aside until ready to assemble. (see Step 3)
Heat a little oil in a frying pan on a medium-high heat and then fry the chicken for 3-4 minutes on each side until golden brown. Cut the thickest piece through the middle to ensure it is cooked through and not pink. Set aside until ready to assemble. (see Step 3)
Step 3 - Serve
Find a dish that will comfortably fit the rice paper sheets and pour in 3-4 inches of boiling water.
Submerge one rice sheet in the water at a time until softened but still slightly rigid (they continue to soften so don't get them too soft or they'll fall apart). Place on a non-stick board.
Arrange your ingredients on one half of the sheet leaving 3-4cm of space at either end.
Roll up from the bottom, using your fingers to keep all of the ingredients within the roll. Halfway up fold the sides in to ensure nothing can escape.
Repeat with each of the sheets.
Dip into your Nước Chấm and enjoy!