Name: Grilled chicken & noodles (Bun ga nuong)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Vietnamese
Ingredients: 250g thin rice noodles; 1handful each dill mint, coriander and Asian basil (optional); 2 carrots peeled and julienned; sliced shallot to serve; chopped roasted peanuts to serve; 1 garlic clove; 3 small shallots; 2 lemongrass stalks, lower third crushed, inner heart finely chopped; 400g skinless boneless chicken thighs; 3 tbsp palm sugar or soft brown sugar; 1 tbsp fish sauce; 1 tbsp oil for brushing; 2 tbsp palm sugar or caster sugar; 1 tsp finely chopped ginger; 2 garlic cloves; 2 tbsp fish sauce; 125ml lime juice

Grilled chicken & noodles (Bun ga nuong)

250g thin rice noodles
1handful each dill
mint, coriander and Asian basil (optional)
2 carrots
peeled and julienned
sliced shallot
to serve
chopped roasted peanuts
to serve

For the patties

1 garlic clove
3 small shallots
2 lemongrass
stalks, lower third crushed, inner heart finely chopped
400g skinless boneless chicken thighs
3 tbsp palm sugar
or soft brown sugar
1 tbsp fish sauce
1 tbsp oil
for brushing

For the dressing

2 tbsp palm sugar
or caster sugar
1 tsp finely chopped ginger
2 garlic cloves
2 tbsp fish sauce
125ml lime juice

Method

step 1
First, make the patties. In a food processor, blend the garlic, shallots and lemongrass until fine. Add the chicken thighs, 1 tbsp of the sugar, the fish sauce and a good amount of ground black pepper and blitz again to mince. Mix together well and divide into 18 patties. Roll and flatten, then place on a large baking tray. Brush with oil.
step 2
Heat the grill. In a small saucepan, melt the remaining sugar with 1 tbsp water, then remove from the heat. Grill the patties for 2 mins on one side until golden, then flip them over. Brush with the sugar-water mix and grill for 2 more mins or until golden and crisp. Remove and brush with more of the water. Meanwhile, make the dressing by combining all the ingredients with 2 tbsp hot water in a small bowl.
step 3
Soak the noodles following pack instructions until al dente, about 3-5 mins, then drain. Use scissors to cut into shorter pieces, then divide between 4 bowls. Top with the chicken patties, the herbs, carrots and a sprinkling of shallots and peanuts. Serve with the lime ginger dressing to pour over.