( 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
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 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