Taking your time to make the roasted rice powder here will reward you with a nutty, fragrant and spicy sauce for your chicken. The recipe makes more than you will need so store the leftovers in an airtight container to use whenever you need it.
Serves 4 
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6 chicken legs
4 garlic cloves, peeled
2 small red chillies, roughly chopped
Handful of coriander stalks – save leaves for garnish
1 stalk of lemongrass
2.5tbsp palm sugar
4tbsp fish sauce
Juice of 1 lime
2 tbsp light soy sauce
½ tsp ground white pepper
For the nam jim:
4tbsp white rice
2.5tbsp palm sugar
4tbsp fish sauce
Juice of 2 limes
4 small Thai chillies, finely sliced
1 shallot, peeled and finely diced
2 tbsp fresh coriander, chopped
To serve:
10oz flat rice noodles
2 carrots, peeled and julienned
1 cucumber, thinly sliced on a mandoline
6 radishes, thinly sliced
Handful of mint leaves
3.5oz salted peanuts, roughly pounded in a pestle and mortar
6 chicken legs
4 garlic cloves, peeled
2 small red chillies, roughly chopped
Handful of coriander stalks – save leaves for garnish
1 stalk of lemongrass
40g palm sugar
75ml fish sauce
Juice of 1 lime
2 tbsp light soy sauce
½ tsp ground white pepper
For the nam jim:
75g white rice
40g palm sugar
70ml fish sauce
Juice of 2 limes
4 small Thai chillies, finely sliced
1 shallot, peeled and finely diced
2 tbsp fresh coriander, chopped
To serve:
300g flat rice noodles
2 carrots, peeled and julienned
1 cucumber, thinly sliced on a mandoline
6 radishes, thinly sliced
Handful of mint leaves
100g salted peanuts, roughly pounded in a pestle and mortar
You’ll need:
Spice grinder
Spice grinder
