Vietnamese lamb chops London style

Vietnamese lamb chops London style

At Home with Ben
Mark Roper

I first ate these lamb chops in London, at a Vietnamese restaurant on the Kingsland Road, just up from the intersection of Old Street, Hackney Road and Shoreditch High Street. There are some great Vietnamese restaurants around there. I asked the chef for the recipe but he said no way, so this is my ‘improved’ version. In case you want to track it down, the restaurant is called Song Que.


Quantity Ingredient
1 tablespoon Ginger paste
1 teaspoon Garlic paste
1 teaspoon ground turmeric
1 tablespoon sugar
1/3 cup shaoxing rice wine
12 lamb shoulder or neck chops
50g vermicelli rice noodles, to garnish
1 carrot, grated, to garnish
1/2 cucumber, sliced, to garnish
1/4 iceberg lettuce, shredded, to garnish
1 large sprig mint, to garnish
1/4 cup sunflower oil
1 onion, sliced

Nuoc cham

Quantity Ingredient
2 tablespoons caster sugar
2 tablespoons water
2 tablespoons fish sauce
2 limes, juiced
1 garlic clove, minced
1 birdseye chilli


  1. To make the nuoc cham, whisk the caster sugar with the water. Add the fish sauce and lime juice, and stir to dissolve the sugar completely. Add the garlic and chilli and combine. Allow the sauce to rest for 1 hour before serving.
  2. Combine the ginger and garlic pastes, turmeric, sugar and rice wine to make a wet paste. Rub the lamb chops thoroughly with the marinade and set aside.
  3. Prepare the noodles, following the packet instructions. Arrange the noodles, carrot, cucumber, lettuce and mint on four plates. Top with the nuoc cham dressing.
  4. Using either a large frying pan or the griddle plate of a barbecue, fry the lamb chops in the sunflower oil to medium–well done. Just before you remove the lamb, quickly fry the onion with the chops so it softens and picks up the flavour of the marinade and meat.
  5. To serve, place the chops and onions on each plate next to the salad garnish.
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