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

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Grilled chicken & noodles (Bun ga nuong)

Grilled chicken & noodles (Bun ga nuong)

Jennifer Joyce

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.3 out of 5.7 ratingsRate

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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

Freezable (chicken patties only)

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal461

low
fat6g

low
saturates1g
carbs74g
sugars24g
fibre2g
protein26g
salt2.6g

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.

Recipe from Good Food magazine, March 2015

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A star rating of 4.3 out of 5.7 ratings

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