250g thin rice noodles
1 handful each dill, mint, coriander and Asian basil (optional)
2 carrots, peeled and julienned
For the patties
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 sugar or caster sugar
1 tsp finely chopped ginger
2 tbsp fish sauce
125ml lime juice
First, make the patties. In a food processor, blend the 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.
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.
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 and carrots. Serve with the lime ginger dressing to pour over.
Recipe adapted from: Good Food