Slow Roasted Goat with Lemongrass, Chilli and Preserved Beancurd Recipe

Slow Roasted Goat with Lemongrass, Chilli and Preserved Beancurd Recipe

Acclaimed Australian-Vietnamese chef Luke Nguyen is back to continue his culinary adventures – this time, France

Keshia  Keshia  on 29 May '15

In Luke Nguyen’s France, Luke explores the land that has shaped the food of his heritage. Starting in the capital and eating his way around the country, Luke will uncover the Gallic influences in Vietnamese cuisine and learn about the art of regional French cooking.

Luke Nguyen’s France will premiere June 1 on TLC.

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  • 1 whole goat leg (2kg)

  • 1 bunch coriander

  • 5 bird’s eye chillies

  • 10 baguettes 

  • Pickled carrots


  • 2 lemongrass stems (white part only), finely diced

  • 125ml (1/2 cup) fish sauce

  • 1 tbsp pickled chilli

  • 4 garlic cloves, crushed

  • 2 tbsp sugar

  • 300g preserved bean curd, liquid removed


  1. Place the preserved bean curd in a large mixing bowl and mash it with a fork until smooth. Add remaining ingredients and mix well.  

  2. Place the leg in a deep roasting tray. Generously pour marinade over the leg and rub the marinade into the meat to ensure you have an even coating. Cover with cling film and refrigerate overnight. Remove goat from refrigerator and allow settling to room temperature.

  3. Preheat oven to 180° C. Add 1/2 cup of water to the pan, and roast the goat, uncovered, for 20 minutes. Reduce the oven temperature to 140° C and continue roasting the goat, basting occasionally, for 3-4 hours, or until the meat is tender, the juices run clear and the goat has a dark, crisp crust.

  4. Allow goat to cool slightly, and while still warm, shred the goat meat. Add the goat meat to each baguette, then garnish with pickled carrot, coriander and chilli.

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Luke & Bresse chicken farmer Rachel Roussel-Voisard 

Source: TLC’s Luke Nguyen’s France



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