Steamed rice noodle rolls with barbecued duck and basil

Steamed rice noodle rolls with barbecued duck and basil

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

A simple lunch dish or an addition to a large dinner banquet. Buy a barbecued duck from a Chinese barbecue food store, or use the soy duck recipe.

Ingredients

Quantity Ingredient
1kg fresh rice noodle sheets, uncut
2 1/2 tablespoons hoisin sauce
100g bean sprouts
1 bunch garlic chives
30g thai basil leaves
4 cm piece fresh ginger, peeled and julienned
200ml Chicken stock
150ml Yellow bean soy dressing
2 long red chillies, finely sliced, to garnish
1 bunch coriander, leaves picked, to garnish
1 store-bought barbecued duck, deboned and sliced
or 1 Soy duck or chicken, deboned and sliced, (use duck variation)

Method

  1. Unfold a rice noodle sheet and cut along the folds to create large rectangles. Brush the inside of the rectangles with the hoisin sauce, then layer some duck, bean sprouts, garlic chives, basil and ginger along the bottom third of each rectangle. Roll up each rectangle to form a tube, then put the rolls in a deep heatproof bowl, seam side down. Repeat to use up the remaining noodle sheets and ingredients.
  2. Bring the chicken stock and yellow bean soy dressing to the boil in a small saucepan, then pour over the rolls so they are half-covered with the liquid. The yellow bean dressing will flavour the stock and form a delicious sauce.
  3. Put the bowl containing the rolls in a steamer and set over boiling water. Cover and steam for 8–10 minutes.
  4. Remove the bowl from the steamer, garnish the rolls with the chilli and coriander, and serve.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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