Lemongrass Charred Goat Leg — De Nuong Xa Ot
Central highland grilled goat leg slices marinated in lemongrass, garlic, chilli, and shrimp paste, charred over high heat and served with rice paper, broken rice, herb plate, pickled onion, and a fermented tofu dipping sauce.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince lemongrass, garlic, shallot, and ginger. Slice red onion and chillies into rings, cucumber into spears. Toss red onion with rice vinegar and salt 5 minutes until glossy magenta. Mash fermented tofu with lime juice and sugar 1 minute until smooth. Pick herb leaves and tear lettuce into bite-sized pieces.
Build
Toss goat slices with lemongrass, garlic, shallot, ginger, shrimp paste, fish sauce, brown sugar, chilli flakes, five-spice, and oil at room temperature 10 minutes until evenly coated and glistening.
Boil
Rinse jasmine rice until water runs clear. Add to a small pot with 300ml water and salt, bring to a boil over high 3 minutes, cover, reduce to lowest heat, and cook 12 minutes until tender.
Grill
Heat grill pan over high 3 minutes until smoking hot. Lay goat slices in a single layer (work in batches if needed to avoid crowding), cook 2 minutes per side over high heat until edges char deeply and marinade caramelises into mahogany crust.
Rest
Slide goat onto a warm plate, rest 2 minutes until juices settle. While resting, dip rice paper sheets in warm water 5 seconds until pliable.
Plate
Mound broken rice on plates, fan grilled goat alongside, set rice paper, lettuce, herbs, cucumber, and pickled onion at the edge, and serve fermented tofu sauce in small bowls for table-side wrapping and dipping.
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