Grilled chicken & noodles (Bun ga nuong)

• thin rice noodles↗250g g
• each dill1handful handful

  mint, coriander and Asian basil (optional)

• carrots↗2

  peeled and julienned

• sliced shallot

  to serve

• chopped roasted peanuts↗

  to serve

• garlic clove↗1
• small shallots↗3
• lemongrass2

  stalks, lower third crushed, inner heart finely chopped

• skinless boneless chicken thighs↗400g g
• palm sugar↗3 tbsp tbsp

  or soft brown sugar

• fish sauce↗1 tbsp tbsp
• oil1 tbsp tbsp

  for brushing

• palm sugar↗2 tbsp tbsp

  or caster sugar

• finely chopped ginger1 tsp tsp
• garlic cloves↗2
• fish sauce↗2 tbsp
• lime juice↗125ml

Step-by-step instructions

1. 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. 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. 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.