Grilled chicken & noodles (Bun ga nuong)

10-30 minutes 4 servings 6 servings 600 kcal or less mains spring vietnamese

N/A

Source

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

Method

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.

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.

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.