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Grilled chicken & noodles (Bun ga nuong)

Grilled chicken & noodles (Bun ga nuong)

A star rating of 4.3 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (chicken patties only)
Nutrition: per serving
low inkcal461
low infat6g


  • 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


  • 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

Goes well with


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A star rating of 4.3 out of 5.7 ratings

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