Name: Grilled chicken and rice noodle salad
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: 1 tbsp vegetable oil or other neutral oil; 250 gm thick dried rice noodles; ¼ lemongrass stalk (white part only), very thinly sliced; 2 cups (loosely packed) mixed Asian herbs, such as Vietnamese mint, Thai basil, mint, coriander; Fried shallots, to serve; Marinated chicken; 2 garlic cloves, coarsely chopped; ½ lemongrass stalk (white part only), coarsely chopped; 10 gm ginger, coarsely chopped; 1 tbsp fish sauce; 1 tbsp light soy sauce; 1 tbsp palm sugar, crushed; 1 butterflied chicken (about 1.4kg), flesh scored; Hot & sour dressing; 2 garlic cloves, coarsely chopped; 2 small red chillies, or to taste, finely chopped; 2 coriander roots, scraped and coarsely chopped; 1-2 tbsp palm sugar, crushed; Juice of 2-3 limes, to taste; 2 tbsp fish sauce, or to taste

Grilled chicken and rice noodle salad

A hot and sour dressing adds a sweet and spicy hit to this classic combination of chicken, aromatic herbs and rice noodles.

Serves 4

Prep

20M

Cook

55M

Total

1H 15M

A hot and sour dressing adds a sweet and spicy hit to this classic combination of chicken, aromatic herbs and rice noodles.

Ingredients

1 tbsp vegetable oil or other neutral oil

250 gm thick dried rice noodles

¼ lemongrass stalk (white part only), very thinly sliced

2 cups (loosely packed) mixed Asian herbs, such as Vietnamese mint, Thai basil, mint, coriander

Fried shallots, to serve

Marinated chicken

2 garlic cloves, coarsely chopped

½ lemongrass stalk (white part only), coarsely chopped

10 gm ginger, coarsely chopped

1 tbsp fish sauce

1 tbsp light soy sauce

1 tbsp palm sugar, crushed

1 butterflied chicken (about 1.4kg), flesh scored

Hot & sour dressing

2 garlic cloves, coarsely chopped

2 small red chillies, or to taste, finely chopped

2 coriander roots, scraped and coarsely chopped

1-2 tbsp palm sugar, crushed

Juice of 2-3 limes, to taste

2 tbsp fish sauce, or to taste

Method

1.For marinated chicken, pound garlic, lemongrass, ginger and a large pinch of salt with a mortar and pestle until finely crushed. Combine with fish sauce, soy sauce and sugar in a large non-reactive bowl, add chicken and rub marinade into skin. Refrigerate overnight (or for at least 1 hour) to marinate.

2.Heat a barbecue or char-grill pan to medium heat. Brush chicken with oil and grill, skin-side down at first and turning occasionally, until golden and juices run clear when a thigh is pierced with a skewer (40-55 minutes). Cool briefly, joint, then pull meat off the bone and tear into large pieces.

3.Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Stir, then stand until soft (10-15 minutes). Drain.

4.For hot and sour dressing, pound garlic, chilli, coriander and a large pinch of salt with a mortar and pestle until smooth. Pound in sugar, then add lime juice and fish sauce to taste.

5.Combine chicken, noodles, lemongrass and half the herbs in a bowl and toss with dressing to coat. Top with fried shallots and remaining herbs to serve.