Recipe courtesy of Luke Nguyen
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28 min
15 min
10 min
3 min
4 servings


Dipping Sauce


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

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.

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