Chicken Rolled in Rice Cake (Cuốn Huế)

One of the famous dishes of Vietnam is a barbecue beef or pork roll with the fresh rice cake called "cuốn Huế".  Hue was the ancient capital of Vietnam, where there were many Kings of so many dynasties. In the Vietnamese cuisine, the cuisine of the central region was made very meticulously and very laboriously before presentation. There are many recipes for preparation of this favorite dish. It was typically used with beef or pork. Meat is seasoned with plenty of lemongrass and put on a brazier grill. When roasting, the fat from the meat falls onto the open fire and creates a seductive sound and a wonderful smell. Meat prepared on a brazier always creates a very special aroma. If beef or pork is used to prepare this dish, then the accompanying sauce must be contain ground pork and pork liver to replicate precisely this traditional dish... Particularly, my family did not use pork or beef as usually required in the original recipe.  I prepare this dish according to my own taste, but I also include some of the spices of the original specialty dishes of the central of Vietnam. I hope this recipe equals the taste of Hue rolls even if I substitute chicken for beef and pork. One thing I am very pleased with is that this dish will be very easy to do and is full of nutrients.

Ingredients:
1 lb. chicken breast, sliced into a 1/4 inch thick pieces
Marinade ingredients:
2 tbs chopped fresh lemongrass
2 garlic cloves, minced
2 tbs fish sauce
1 tbs sweet chili sauce
1 tbs sugar
1/4 tsp salt
1/8 tsp black pepper
1 tbs peanut oil
Ingredients for the roll:
1/2 to 1 lb. fresh rice paper, homemade or store-bought
1/2 head lettuce, green leaf
1/2 cup fresh herbs: cilantro, basil
1 tbs roasted sesame seeds
Dipping sauce ingredients:
1/2 cup mung beans, cooked and mashed
1/2 cup coconut milk
2 tbs peanut butter
2 tsp sugar
1 tbs lemongrass
3 garlic cloves, minced
2 tbs oil

Directions:
Place the chicken in a mixing bowl and add the marinade ingredients. Mix well and marinate the meat for a few hours or overnight.

On a stovetop using a cast iron pan, lightly brush pan with some oil and grill chicken until golden brown. Remove from grill and cut into small pieces.  Set aside.

To make a dipping sauce:
In a sauté saucepan, add oil and sauté lemongrass and garlic until fragrant. Add the rest of the dipping sauce ingredients and cook for a few minutes.  This sauce is ready. When served, add fresh hot chili and more roasted peanuts on top.

 

To assemble the roll:
Cut the fresh rice paper into 5” x 5” pieces.

 Place a piece of chicken, lettuce, and then fresh herbs. Sprinkle with roasted sesame seeds on top. Fold the rolls, and leave both ends open. Continue to roll until all the meats are gone.

Serve with the dipping sauce on the side.