Does anything represent the kinship of food between France and Vietnam better than a crunchy baguette? This recipe incorporates tell-tale Vietnamese flavours in a delicious marinade for goat meat, which is slow-roasted and shredded to fill the baguette, along with fresh coriander and chilli.
- 1 x 2 kg whole goat leg
- 125 ml (½ cup) water
- 10 baguettes, split
- pickled carrots, to serve
- 1 bunch of coriander, leaves picked
- 5 birdseye chillies, sliced
- 300 g preserved bean curd, drained, liquid discarded
- 2 lemongrass stalks, white part only, finely diced
- 125 ml (½ cup) fish sauce
- 1 tbsp pickled chilli
- 4 garlic cloves, crushed
- 2 tbsp sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 2 hours
Marinating time: overnight
You will need to begin this recipe 1 day ahead.
To make the marinade, place preserved bean curd in a large mixing bowl and use a fork to mash until smooth. Add remaining ingredients and mix well.
Place the goat leg in a deep roasting tray. Generously pour marinade over the goat and rub it into the meat to ensure an even coating. Cover with plastic wrap and refrigerate overnight.
Remove goat from refrigerator and bring to room temperature. Preheat oven to 180°C. Add the water to the pan. Roast the goat, uncovered, for 20 minutes.
Reduce oven to 140°C and continue roasting the goat, basting occasionally, for 3–4 hours or until the meat is tender, juices run clear and goat has a dark, crisp crust.
Allow goat to cool slightly. Shred the meat while still warm.
Add the goat meat to each baguette, then garnish with pickled carrot, coriander and chilli.