Recipe courtesy of Luke Nguyen

Citrus Cured Goat Salad: Tai De

  • Level: Easy
  • Total: 28 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 3 min
  • Yield: 4 servings
Save Recipe

Ingredients

Salt

2 tablespoons finely diced galangal

10 1/2 ounces/300 g goat meat, skin on, finely sliced

Juice of 2 limes

1 lemongrass stalk, finely sliced

1 small onion, finely sliced

1 handful rice paddy herb* (See Cook's Note)

1 handful saw tooth coriander* (See Cook's Note)

1 tablespoon crushed peanuts

1 tablespoon roasted sesame seed

1 teaspoon toasted rice powder

2 crisp sesame rice paper crackers

1 chile, finely sliced for serving

Dipping Sauce

1 chile, finely diced

1 tablespoon sugar

1/2 cup hoisin sauce (salty variety)

Directions

  1. Bring water to the boil in a large saucepan, add 1/2 tablespoon 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. In a mixing bowl combine goat, lemongrass, onion, paddy herb, coriander, sesame seeds, peanuts, rice powder, and 2 tablespoons hoisin dipping sauce. Transfer to a serving bowl and garnish with chile. Serve with rice paper crackers and hoisin dipping sauce.

Dipping Sauce

  1. For the dipping sauce: Combine the chile, sugar, and hoisin sauce and mix well. Set aside.

Cook’s Note

*Can be found at specialty Asian markets.

Pico de Gallo

Caldo de Res: Spanish Beef Soup