Grilled chicken and rice noodle salad

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.