Best 3 Vietnamese Lamb Recipes
In the realm of culinary delights, Vietnamese cuisine stands out with its vibrant flavors and unique ingredients. Among its many culinary treasures, Vietnamese lamb dishes hold a special place, captivating the taste buds with their aromatic herbs, rich spices, and tender meat. From the sizzling street food stalls of Hanoi to the elegant restaurants of Ho Chi Minh City, Vietnamese lamb is a symphony of taste and texture that reflects the country's diverse culinary heritage. This article presents a delectable collection of Vietnamese lamb recipes, each offering a distinct flavor profile and cooking technique. Whether you prefer the bold flavors of grilled lamb skewers or the comforting warmth of lamb noodle soup, this culinary journey will transport you to the heart of Vietnamese cuisine.
**Recipes:**
* **Vietnamese Grilled Lamb Skewers:** These succulent skewers are a popular street food in Vietnam, featuring tender lamb marinated in a flavorful blend of lemongrass, garlic, and fish sauce. Grilled to perfection, the skewers are served with a refreshing dipping sauce made from rice vinegar, sugar, and chili peppers.
* **Lamb Noodle Soup:** This hearty and nourishing soup is a classic Vietnamese comfort food. Slow-cooked lamb shanks are simmered in a rich broth infused with star anise, cinnamon, and ginger, resulting in a deeply flavorful and aromatic soup. Served with rice noodles, fresh herbs, and bean sprouts, this dish is a true culinary delight.
* **Lemongrass Lamb Chops:** These chops are a delightful combination of savory and citrusy flavors. Marinated in a mixture of lemongrass, garlic, and lime juice, the chops are grilled or pan-fried until cooked to perfection. The lemongrass infuses the lamb with a unique and refreshing aroma, while the lime juice adds a bright and tangy note.
* **Caramelized Lamb Clay Pot:** This traditional Vietnamese dish is a masterpiece of slow-cooked perfection. Lamb shoulder is braised in a rich caramel sauce made from fish sauce, sugar, and garlic, resulting in tender, fall-off-the-bone meat. Served in a clay pot, this dish is often accompanied by rice or baguette for a complete meal.
* **Lamb Curry with Coconut Milk:** This fragrant and flavorful curry is inspired by the culinary traditions of southern Vietnam. Lamb is cooked in a creamy coconut milk sauce infused with aromatic spices such as turmeric, cumin, and coriander. Served with rice or roti bread, this curry is a true celebration of Vietnamese cuisine.
VIETNAMESE-STYLE LAMB RIBLETS WITH SWEET SOY DIPPING SAUCE
Steps:
- Marinate the riblets Put all of the marinade ingredients in a medium bowl and stir to combine. Put the riblets in a gallon-size freezer bag and pour in the marinade. Seal the bag and massage the riblets to evenly distribute the marinade. Refrigerate for at least 8 and up to 24 hours, turning the bag occasionally to redistribute the marinade. Cook the riblets Position a rack in the center of the oven and heat the oven to 300°F. Remove the riblets from the marinade, scraping any excess seasonings back into the bag (reserve the marinade). Arrange the riblets bone side down on a flat roasting rack in a roasting pan or on a heavy-duty baking sheet. Roast, basting with the reserved marinade every 20 minutes for the first hour, until the meat is very tender and can be easily pierced with a knife, 1-1/2 to 2 hours. Make the dipping sauce Combine all of the sauce ingredients in a small bowl and stir until the sugar is dissolved. Finish and serve Position an oven rack 5 to 6 inches from the broiling element and heat the broiler on high. Arrange the riblets cut side up on a foil-lined baking sheet and broil until browned and sizzling on one side, 2 to 3 minutes. Turn with tongs and brown the other side, 2 to 3 minutes more. Transfer to a serving platter. Serve with the dipping sauce and plenty of napkins. Make Ahead Tips The riblets can be roasted, cooled, and refrigerated up to 2 days ahead. Bring to room temperature before broiling.
VIETNAMESE AROMATIC LAMB CHOPS
These are the most delicious lamb chops you'll ever taste! When I make it, this savory lamb dish has impressed EVERYONE and has had people coming back for more for many years. It's suitable for any occasion...even Christmas or Thanksgiving. Plan ahead so you can marinate the lamb overnight.
Provided by Nelson_Huynh
Categories World Cuisine Recipes Asian Vietnamese
Time 8h30m
Yield 5
Number Of Ingredients 12
Steps:
- Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats.
- Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving.
Nutrition Facts : Calories 554.6 calories, Carbohydrate 7.4 g, Cholesterol 151.3 mg, Fat 40.4 g, Fiber 0.6 g, Protein 38.6 g, SaturatedFat 15.6 g, Sodium 300.8 mg, Sugar 5.3 g
VIETNAMESE LAMB
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here it's marinated in a Vietnamese marinade overnight, then broiled or grilled into fantastic submission.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 15m
Number Of Ingredients 8
Steps:
- Combine cilantro, mint, fish sauce, lime juice, sugar, chile (like japaleño), and black pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
- Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining sauce.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 7 grams, Sodium 991 milligrams, Sugar 5 grams
Tips:
- Choose the right cut of lamb: For this recipe, a leg of lamb or shoulder of lamb works well. Look for meat that is a deep red color and has a good amount of marbling.
- Marinate the lamb overnight: This will help to tenderize the meat and infuse it with flavor. Use a marinade that contains spices, herbs, and citrus fruits.
- Cook the lamb slowly: Lamb is a tough meat, so it needs to be cooked slowly over low heat. This will help to break down the connective tissue and make the meat tender.
- Baste the lamb regularly: This will help to keep the meat moist and prevent it from drying out. Use a basting liquid that contains olive oil, herbs, and spices.
- Let the lamb rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
This Vietnamese lamb recipe is a delicious and flavorful dish that is perfect for a special occasion. The lamb is marinated in a fragrant mixture of spices, herbs, and citrus fruits, then slow-cooked until it is fall-off-the-bone tender. Serve the lamb with rice, noodles, or vegetables for a complete meal.
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