Chicken noo­dles

( Bun ga nuong)


Chicken thighs cre­ate juicy pat­ties and the caramel glaze makes them even more de­li­cious.

Serves 4- 6 Prep 20 mins Cook 10 mins chicken pat­ties only

250g thin rice noo­dles, prefer­ably Viet­namese bun rice noo­dles

1 hand­ful each dill, mint, co­rian­der and Asian basil (op­tional)

2 car­rots, peeled and juli­enned sliced shal­lot and 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 or caster sugar

1 tsp finely chopped ginger

2 gar­lic cloves

2 tbsp fish sauce

125ml lime juice

1 First, make the pat­ties. In a food pro­ces­sor, blend the gar­lic, shal­lots and lemon­grass un­til fine. Pour into a bowl and add the chicken thighs, 1 tbsp of the sugar, the fish sauce and a good amount of ground black pep­per. 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 the pack in­struc­tions un­til al dente, about 3-5 mins, then drain. Use scis­sors to cut into shorter pieces, then di­vide be­tween four bowls. Top with the chicken pat­ties, the herbs, car­rots and a sprin­kling of shal­lots and peanuts. Serve with the lime ginger dress­ing.

PER SERV­ING (4) 461 kcals, fat 6g, sat­u­rates 1g, carbs 74g, sug­ars 24g, fi­bre 2g, pro­tein 26g, salt 2.6g

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