10 1/2 ounces preserved bean curd, liquid removed
1/2 cup fish sauce
2 tablespoons sugar
1 tablespoon pickled chiles
4 cloves garlic, crushed
2 lemongrass stems, white part only, finely diced
1 whole goat leg (about 4 1/2 pounds)
5 bird's eye chiles, sliced
1 bunch coriander, leaves picked
Pickled carrots, for garnish
For the marinade: Place the preserved bean curd in a large mixing bowl, and mash it with a fork until smooth. Add the fish sauce, sugar, chiles, garlic and lemongrass, and mix well. Place the leg in a deep roasting tray. Generously pour the marinade over the leg and rub the marinade into the meat to ensure you have an even coating. Cover with plastic wrap and refrigerate overnight.
Remove the goat from the refrigerator and bring to room temperature. Preheat the oven to 350 degrees F. Add 1/2 cup water to the pan, and roast the goat uncovered for 20 minutes.
Reduce the oven temperature to 285 degrees F and continue roasting the goat, basting occasionally, until the meat is tender, the juices run clear and the goat has a dark, crisp crust, 3 to 4 hours.
Allow the goat to cool slightly. While still warm, shred the goat meat. Add some meat to each baguette, then garnish with some chiles, coriander leaves and pickled carrots.
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