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

  • Prep:20 mins
    Cook:10 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 461
  • fat 6g
  • saturates 1g
  • carbs 74g
  • sugars 24g
  • fibre 2g
  • protein 26g
  • salt 2.6g


  • 250g thin rice noodles
  • 1 handful each dill, mint, coriander and Asian basil (optional)
  • 2 carrots, peeled and julienned
  • sliced shallot, to serve
  • 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 sugar 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 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.

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