Grilled chicken & noodles (Bun ga nuong)

Grilled chicken & noodles (Bun ga nuong)

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(5 ratings)

Prep: 20 mins Cook: 10 mins

Easy

Serves 4 - 6
Serve spiced chicken thigh patties with a caramel glaze on a bed of rice noodles and julienned carrots for a classic Vietnamese dish bursting with flavour

Nutrition and extra info

  • chicken patties only

Nutrition: per serving

  • kcal461
  • fat6g
  • saturates1g
  • carbs74g
  • sugars24g
  • fibre2g
  • protein26g
  • salt2.6g
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Ingredients

  • 250g thin rice noodles
  • 1 handful each dill, mint, coriander and Asian basil (optional)
  • 2 carrots, peeled and julienned
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • sliced shallot, to serve
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 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
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tbsp oil, for brushing

For the dressing

  • 2 tbsp palm sugar or caster sugar
  • 1 tsp finely chopped ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves
  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 125ml lime juice

Method

  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.

  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.

  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.

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Comments, questions and tips

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Minoo's picture
Minoo
18th Mar, 2016
2.55
Tasted nice, but a bit of a dodgy methodology. As biggers pointed out, they forget to tell you to mince the chicken thighs and I also found that 2 minutes under the grill was no where near long enough to cook the chicken patties on each side. I also had misgivings about putting a tablespoon of water and tablespoon of sugar in a saucepan on the hob - unless you have tiny pans I can't help thinking the water wouldn't spread far and the sugar would just burn! So I put mine in a ramekin in the microwave for a minute and that did the job.
biggers
6th Oct, 2015
I plan to make this soon. The printed version left out the step of mincing the chicken thighs. I knew something was amiss when the recipe mentioned dividing the mixture into 18 patties, which is a bit hard to do without mincing the chicken! The recipe looks delicious!
tufftey
10th Apr, 2015
3.8
This was a lovely light, but filling dish, full of different flavours that the whole family enjoyed. I used chicken breast instead of chicken thighs and thin egg noodles since the supermarket didn't have any rice noodles, but the rest of the recipe was followed . I suggest preparing everything before cooking the patties and the noodles. The preparation does take a while. I can't decide if I would have prefered the carrots blanched so they were warm or whether the cold carrots added to the contrast. I needed 2.5 limes to make 125ml of juice.
marina
9th Apr, 2015
Shouldn't the chicken thighs be minced before adding them to the garlic, lemon grass and herbs? How could you make patties otherwise?
bonesytrev
9th Apr, 2015
If you use chicken thighs how can you shape into a pat tie with out being minced or ground first?
Annette Kenney
11th Apr, 2015
If you are making this recipe from the magazine please note that in step one it omits to tell you to pop the chicken into the processor to mince it . We loved the dish and will be adding it to our favourites.