COOKBOOK: The Australian Women’s Weekly - Kitchen

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I love fresh lemon grass so this recipe was heading the right way for me! I dont like coriander and most Vietnamese dishes are drowning in this stuff, so then it took a downward spiral for me! I was once told that if I dislike cooking with coriander I should substitute it with parsley, and this is exactly what I did and it was a hit!

Enjoy

RECIPE

Serves 4

1 tablespoon oil , plus 1 extra

600g lamb - cubed

10cm sticks lemongrass, remove stalk, chopped finely

2 tablespoons of soy sauce

2 tablespoons oil

70g vermicelli noodles, cooked as per package

2 lebanese cucumbers (260g),remove seeds, sliced thinly

450g pineapple rings, cut into pieces

1 cup of bean sprouts, roughly chopped

1 cup of parsley (or coriander) chopped

1 cup of mint leaves, chopped

1 large carrot, grated

1 large butter lettuce, separate leaves and shred a handful

CHILLI LIME DRESSING

1/4 cup hot water

2 tablespoons fish sauce

1 tablespoon brown sugar

2 tablespoons lime juice

2 fresh red chilli, remove seeds, finely chopped

1 clove garlic

Pound lamb between greaseproof paper, until flattened.

Heat oil in frying pan. Fry the garlic and chilli for a minute or two. Remove from heat. Place it in a glass bowl and add the hot water. Add fish sauce, brown sugar and lime juice and mix well.

Heat extra oil in a deep frying pan. Fry the lamb, add the lemon grass, bean sprouts, mint and parsley, carrot. Add soy sauce and cook for a further minute. Add some of the dressing into the lamb mix. Add the vermicelli and combine well. Take off the heat and add cucumbers & pineapple. Mix well, it is now ready to plate

On a plate, place 2 lettuce leaves, place a handful of shredded leave and place in the centre of whole leaves. Take a large spoonful of lamb and place it in the centre of the lettuce cups. Ready to serve.