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
Prep:20 mins
Serves 4 – 6
250g thin rice noodles1handful each dill, mint, coriander and Asian basil (optional)2 carrots, peeled and juliennedsliced shallot, to servechopped roasted peanuts, to serve
STEP 1First, 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 2Heat 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 3Soak 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.
