Citrus-cured goat salad

Citrus-cured goat salad

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

I strongly urge more Westerners to eat goat meat. About 70 per cent of the world’s population eats the meat, but only 4 per cent of Australians. Goat meat is incredibly tasty and is actually leaner than chicken, as it has a very low fat content. When cooked properly, goat is not at all gamey, so please do give it a go. If the skin has any hair on it, use a blowtorch or pass it over a naked flame to burn it off, then brush clean with papertowels.

Ingredients

Quantity Ingredient
2 teaspoons sea salt
2 tablespoons fresh galangal, finely diced
300g goat meat, skin on, thinly sliced
3 tablespoons lime juice
handful rice paddy herb
handful saw-tooth coriander
1 lemongrass stem, thinly sliced, white part only
1 small onion, thinly sliced
1 teaspoon Toasted rice powder
1 tablespoon toasted sesame seeds
1 tablespoon roasted peanuts, crushed
1 red bird’s eye chilli, thinly sliced

Hoisin dressing

Quantity Ingredient
1 red bird’s eye chilli, finely diced
2 tablespoons hoisin sauce
1 teaspoon sugar

Method

  1. Combine the dressing ingredients in a small bowl. Mix well to dissolve the sugar and set aside.
  2. Bring a large saucepan of water to the boil. Add the salt and galangal. Bring back to the boil and add the goat. Reduce the heat and simmer for 3 minutes.
  3. Remove the goat, drain and allow to cool. Place in a bowl and toss with the lime juice. Leave for 10 minutes — the acid in the lime will continue to ‘cure’ the goat meat.
  4. Drain the goat and place in a mixing bowl. Add the herbs, lemongrass, onion, rice powder, sesame seeds and peanuts. Drizzle with the dressing and toss well.
  5. Transfer to a serving bowl, garnish with the chilli and serve.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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