Slow-roasted goat baguette

Slow-roasted goat baguette

Chèvre rôti sur baguette

Luke Nguyen's France
Alan Benson

Does anything represent the kinship of food between France and Vietnam better than a crunchy baguette? This recipe incorporates tell-tale Vietnamese flavours in a delicious marinade for goat meat, which is slow-roasted and shredded to fill the baguette, then topped with fresh coriander and chilli.


Quantity Ingredient
1 x 2kg whole goat leg
10 baguettes, cut in half along the middle, but not all the way through
5 bird’s eye chillies, sliced
1 bunch coriander, leaves picked

Pickled carrots

Quantity Ingredient
250ml apple cider vinegar
55g sugar
2 garlic cloves, peeled and smashed
1 1/2 tablespoons coarse sea salt
400g carrots, peeled and shredded
1 bird’s eye chilli, left whole


Quantity Ingredient
300g preserved bean curd, drained, liquid discarded, (Vietnamese ‘miso’)
2 lemongrass stems, finely diced, white part only
125ml fish sauce
1 tablespoon chopped pickled chilli, (from a jar)
4 garlic cloves, crushed
2 tablespoons sugar


  1. To pickle the carrots, put the vinegar, sugar, garlic and salt in a saucepan. Pour in 250 ml water and bring to the boil, then reduce the heat and simmer for 2 minutes. Remove from the heat and allow to cool. Place the carrot and chilli in a clean jar or bowl. Pour the pickling liquid over, then cover and leave in the refrigerator overnight.
  2. To make the marinade, place the preserved bean curd in a large mixing bowl and use a fork to mash until smooth. Add the remaining ingredients and mix well.
  3. Place the goat leg in a deep roasting tin. Generously pour the marinade over the goat, then rub it into the meat, ensuring an even coating. Cover with plastic wrap and refrigerate overnight.
  4. The next day, remove the goat from the refrigerator and bring to room temperature. Preheat the oven to 180˚C.
  5. Add 125 ml water to the roasting pan, then transfer to the oven and roast, uncovered, for 20 minutes.
  6. Turn the oven down to 140˚C and continue roasting the goat, basting occasionally, for 3–5 hours, or until the meat is tender, the juices run clear and the goat has a dark, crisp crust.
  7. Allow the goat to cool slightly, until cool enough to handle easily. While it is still warm, shred the meat.
  8. Fill each baguette with the goat meat. Garnish with the pickled carrot, chilli and coriander and serve.
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