Vietnamese Green Salad with Marinated Lamb Recipe
Vietnamese Green Salad with Marinated Lamb Recipe.
Untuk versi bahasa kunjungi Resep Vietnamese Salad Daging Kambing.
My work invited me to attend one of Vietnamese Consulate’s event in the city not long ago to celebrate International Woman’s day. It was an amazing event. They served delicious fresh food for lunch while a Vietnamese chef demonstrated how to cook Vietnamese dishes. Unfortunately I’m too short to be able to see as everyone else are standing around the chef to watch 🙂
Inspired by the food they served, I have created this recipe for all of you to try.
Vietnamese Green Salad with Marinated Lamb Recipe
Author: Arie's Kitchen
Recipe type: Lamb
Cuisine: Vietnamese
Serves: 8 - 10
Ingredients:
- 1.6 kg easy carve lamb leg
- 240gr mix green salad
- 3 to 4 cups of bean sprout
- 1 cup of roasted peanut, crushed (for garnish)
For the marinade:
- 1 cup finely chopped shallot
- 6 cloves garlic, minced/crushed
- 8 Tbs fish sauce
- 8 Tbs light soy sauce
- 4 Tbs peanut or vegetable oil
- 2 Tbs packed brown sugar (light or dark)
- 4 Tbs fresh lime juice
- 3 Tbs grated fresh ginger
- 2 Tbs coriander powder
- 2 Tsp chilli sauce
For the salad dressing:
- 8 Tbs fish sauce
- 8 Tbs fresh lime juice
- 8 Tbs unseasoned rice vinegar
- 1 cup of chopped fresh cilantro
- 8 Tbs soy sauce
- 4-6 Tbs brown sugar
- 4 medium clove garlic, minced
- 4 chilli padi (optional)
- Combine all of the sauce ingredients in a small bowl and stir until the sugar is dissolved.
- Note: for dressing you can always adjust the amount of the ingredients to your liking.
Cooking Instructions:
- Put all of the marinade ingredients in a large plastic zip bag and shake it well until all ingredients mix well.
- Put the lamb leg in and seal the bag and then massage the leg lamb to evenly distribute the marinade.
- Refrigerate for at least 8 and up to 24 hours, turning the bag occasionally to redistribute the marinade.
- Turn the oven on, 180 degrees celsius fan forced or 200 degrees celsius normal.
- Place the marinated lamb in a baking tray with rack, add ¼ cup of water. And then cover with aluminium foil.
- Cook in the oven for 1 hour.
- Open the aluminium foil and put it back in the oven, cook for further 30 minutes of until lamb cooked.
- Slice the lamb thinly.
- Combine salad leaf, bean sprout, peanut and salad dressing until well mixed.
- Place salad on a plate, add the sliced lamb on top.