Lemongrass Lamb, Vermicelli Noodles, Fresh Herbs, Pickles
Chef Eric Tran of Falansai | Brooklyn
Yield: 1 serving
Adapted by StarChefs | March 2023
INGREDIENTS
Lemongrass Lamb:
1 pound ground lamb
40 grams chopped lemongrass
25 grams fish sauce
27 grams sugar
4 grams salt
7 grams sambal
7 grams mushroom powder
1 gram ground white pepper
5 grams minced garlic
2 grams corn starch
Salt
Ground black pepper
Roasted Squash:
1 898 squash, halved lengthwise and seeded
Olive oil
Salt
To Assemble and Serve:
Fresh herbs (cilantro, Thai basil, mint, or shiso)
Fried shallots
Lime wedge
Cooked vermicelli noodles, room temperature
Your favorite pickles
METHOD
For the Lemongrass Lamb:
In a large bowl, add all ingredients. Using gloved hands, mix until well combined; refrigerate 30 minutes. Transfer mixture a sautépan over medium-high heat. Cook until meat has browned, using a spoon to chop up mixture if needed. Remove from heat, taste, and season with salt and pepper. Set aside.
For the Roasted Squash:
Heat oven to 325°F. Place squash on a baking sheet. Generously season with olive oil and salt. Bake 15 minutes, or until squash is soft and achieves a custard-like consistency. Remove from oven and let cool.
To Assemble and Serve:
Stuff the interior of the Roasted Squash with Lemongrass Lamb. Transfer to a serving platter and garnish with fresh herbs, fried shallots, and a squeeze of lime. Serve with vermicelli noodles and pickles.
