Citrus-cured goat salad recipe (tai de)

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  • Cuisine: Vietnamese

Ingredients

1/2 tbsp salt
2 tbsp finely diced galangal
300g goat meat, skin on, finely sliced
2 limes, juiced
1 handful rice paddy herb
1 handful saw tooth coriander
1 lemongrass stalk, finely sliced
1 small onion, finely sliced
1 tsp toasted rice powder
1 tbsp roasted sesame seeds
1 tbsp crushed peanuts
1 chilli, finely sliced, to garnish
2 crisp sesame rice-paper crackers, to serve

Dipping sauce
1 chilli, finely diced
1/2 cup hoisin sauce (salty variety)
1 tbsp sugar
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Preparation

Bring water to the boil in a large saucepan, add salt and galangal.

Bring back the boil, add goat and cook for 3 minutes.

Remove the goat, drain and allow to cool. Cover in lime juice for 10 minutes, then drain.

Combine dipping sauce ingredients and mix well.

In a mixing bowl, combine the goat, rice paddy herb, sawtooth coriander, lemongrass, onion, rice powder, sesame seeds, peanuts and 2 tablespoons of hoisin dipping sauce.

Transfer to a serving bowl and garnish with chilli.

Serve with rice-paper crackers and hoisin dipping sauce.

If you enjoyed this Citrus-cured goat salad recipe (tai de) then browse more Vietnamese recipes, salad recipes, meat recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

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