The kind of Vietnamese plate you make on repeat. fish sauce and lime, a proper roast, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the fish sauce and lime elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the rice noodles and the rest of the fish sauce and lime flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
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