Slow-roasted goat with lemongrass, chilli and preserved bean curd

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

Goat is eaten a lot in Vietnam. You can find streets of restaurants specialising only in goat, serving goat hotpot, goat in betel leaves, goat testicles (yum), chargrilled goat, goat curry, and of course slow-roasted goat. Goat meat is lean and healthy and has such a unique flavour. Cooked with lemongrass, chilli and preserved bean curd, it is not in the least gamey.

Ingredients

Quantity	Ingredient
1	whole goat leg, weighing about 2 kg
	coriander sprigs, to garnish
	sliced red chilli, to garnish

Marinade

Quantity	Ingredient
425g	preserved white bean curd, drained
4	lemongrass stems, finely diced, white part only
125ml	fish sauce
1 tablespoon	vietnamese pickled ground chillies
4	garlic cloves, crushed
2 tablespoons	sugar
2 teaspoons	sea salt

Dressing

Quantity	Ingredient
250ml	* nuoc mam cham dipping sauce [rid:8084]
1	lemongrass stem, finely diced, white part only
2 teaspoons	vietnamese pickled ground chillies
1	lime, juiced

Method

To make the marinade, put the bean curd in a large mixing bowl and mash with a fork until smooth. Add the remaining marinade ingredients and mix well.
Place the goat leg in a deep roasting tray. Pour the marinade over and thoroughly rub the marinade into the meat, ensuring it is evenly coated. Cover with plastic wrap and refrigerate at least overnight, or preferably for 2 days.
When you’re ready to cook, remove the goat from the refrigerator and allow to come to room temperature.
Preheat the oven to 90ºC. Place the goat in the oven and place a dish of cold water in the bottom of the oven to create some steam during cooking. Roast for 9 hours.
Remove the goat from the oven. Allow the goat to cool slightly, and while still warm, shred the meat into bite-sized pieces, onto a serving platter.
Combine the dressing ingredients in a bowl. Spoon the dressing over the goat. Serve garnished with coriander and chilli.