Grilled chicken and noodles (Bun ga nuong)
Grilled chicken & noodles (Bun ga nuong)
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
- Serves 6
- Easy
Nutrition per serving
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Calories 461
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Carbohydrates 74
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Saturated Fat 1
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Sugar 24
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Protein 26
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Fat 6
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Fiber 2
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Salt 2.6
Ingredients
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250g thin rice noodles
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1 handful each dill, mint, coriander and Asian basil (optional)
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2 carrots, peeled and julienned
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sliced shallot, to serve
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chopped roasted peanuts, to serve
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1 garlic clove
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3 small shallots
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2 lemongrass stalks, lower third crushed, inner heart finely chopped
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400g skinless boneless chicken thighs
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3 tbsp palm sugar or soft brown sugar
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1 tbsp fish sauce
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1 tbsp oil, for brushing
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2 tbsp palm sugar or caster sugar
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1 tsp finely chopped ginger
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2 garlic cloves
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2 tbsp fish sauce
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125ml lime juice
Method
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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.
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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.
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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.