Grilled goat meat on charcoal. VNS Photo Đoàn Tùng
With Chef Đào Văn Lượng, Thăng Long Restaurant, Trường Yên Commune, Hoa Lư District, Ninh Bình Province
400gr fresh goat meat
4 lemongrass stalks
2 dried onions
4 tablespoons of minced ginger
A little salt, sesame, soya sauce, and oil
Chef Đào Văn Lượng. VNS Photo Đoàn Tùng
Clean lemongrass stalk and dried onion then chop into small pieces. Chop chilly after removing seeds.
Clean goat meat in water, remove smell by dipping the meat in rice wine and minced ginger for some minutes. Leave in one big piece; don’t cut into small pieces.
Marinate the goat meat with lemongrass, dried onion, and chilly for around 30 minutes.
Burn the charcoal until it reaches medium temperature. Put the meat on a grill over the charcoal. Remember to turn the meat so that it is grilled on both sides.
Cut the well-grilled meat into small pieces and put on a plate. Decorate the plate with some aromatic herbs.
Serve hot with dipping soya sauce and minced ginger. VNS