LEMON GRASS LAMB WITH VIETNAMESE VERMICELLI SALAD
COOKBOOK: The Australian Women’s Weekly - Kitchen
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!
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.