Vietnamese Grilled Chicken & Spring Roll Noodle Bowl

Start the dressing by placing the fish sauce, vinegar, sugar and 1 cup water in a microwave-safe bowl. Give the ingredients a stir then cover the bowl with a microwave-safe plate and cook for 2 minutes. Set aside and allow to cool. Then stir through the lime juice, chilli and garlic.

On to the marinade. Add the ingredients to a large bowl and give everything a good mix. Pop in the chicken thighs, then mix again until things are evenly coated. Set aside to do its thing for 10 minutes.

Meanwhile, prep your bowls. Divide the cooked noodles between bowls, followed by lettuce leaves, carrot, radish and your fresh herbs.

Now let’s cook that chicken. Place the thighs on a microwave and oven-safe plate, and spread them out in an even layer. Drizzle over the leftover marinade. Then it’s microwave time, and we’re using both the Grill and Microwave functions (440W), together (see Notes), plus popping the plate on the provided wire rack. Cook for 15 minutes or until cooked through and the skin is beautifully coloured. Carefully remove the hot plate and the wire rack from the microwave, drizzle the chicken with the juices, then set aside to rest before slicing.

Place frozen spring rolls on the grill tray that comes with the microwave and drizzle with a little vegetable oil. Cook spring rolls using the combination microwave + convection setting (190°C, 440W), turning halfway, for 15 minutes or until the spring rolls are cooked through and golden.

Add the sliced chicken to your noodle bowls. Snip the spring rolls with scissors and divide between bowls, then give everything a drizzle with your dressing. Serve.

– This recipe was made in the Panasonic 3-in-1 Convection Microwave Oven (NN-CT56MBQPQ) and uses features available in this model.

– If you can’t find skin-on chicken thighs in your supermarket, try visiting your local butcher instead. The skin really does make the difference with this recipe!