These not only look pretty on a plate, they pack a serious flavour punch and will have you fighting over the last morsels.

Serves 4, Prep Time 25 minutes + marinating time, Cook Time 20 minutes

GREEN CHICKEN MARINADE

1 cup lightly packed coriander

½ cup lightly packed mint leaves

8 kaffir lime leaves, spines removed

2 stalks lemongrass, ends removed, roughly chopped

1 tbsp grated ginger

5 cloves garlic

1 tbsp brown sugar

4 tbsp olive oil

3 tbsp tamari

1 tbsp fish sauce

8 chicken thighs (approx. 1kg)

 

DIPPING SAUCE

1 tbsp fish sauce

2 tbsp tamari

2 tbsp lime juice

2 tsp rice wine vinegar

2 tsp brown sugar

1 small clove garlic, minced

1 red chilli, thinly sliced

½ cucumber, cut into thirds then thinly sliced lengthways so that you have long slices

½ cup coriander leaves

¼ cup mint leaves

150 g vermicelli noodles

Rice paper

Put the chicken marinade ingredients into the bowl of a small food processor (I use the little food processor attachment that came with my stick blender) and process until a paste is formed. Tip into an airtight container, add in the chicken thighs then using clean hands mix to coat the chicken. Cover and refrigerate for 4 hours or overnight. Remove from the fridge, heat a BBQ, griddle plate or heavy-bottomed frying pan and cook until browned on one side, then turn over and repeat on the other side until browned and fully cooked. Remove from the heat, slice once cool and arrange on a serving plate.

Put the ingredients for the dipping sauce (apart from the chilli) into a small bowl and mix well. Add in a few slices of the chilli and reserve the rest to serve with the rice paper rolls.

Put the cucumber and herbs onto the serving plate alongside the chicken. Pour boiling water over the vermicelli noodles and leave for a minute or so or until cooked through, then tip into a colander and rinse the noodles under cold running water. Drain well and put into a bowl.

Put everything onto the table along with a shallow circular dish filled with boiling water (this may need to be refreshed as the water cools). Soak the rice paper rolls in the water, once soft, load in your desired fillings, fold up, then dip into the dipping sauce and enjoy!