Pho Xao Lamb
- Prep time 20Min
- Cook time 12Min
- Technique Stir Fry
- Meat Lamb
- Cut Shoulder
- Serves 2
This recipe features Pho Xao Lamb, a flavorful stir-fry with marinated lamb and flat rice noodles. You will learn how to prepare the lamb, create our unique noodle seasoning, and make a fresh herb salad. The main cooking portion of this dish takes approximately 20 to 25 minutes.
Ingredients
- 220 g flat rice noodles
- 180 g marinated lamb
- 100 g bean sprouts
- 50 g chive flower
- 5 g ginger julienne
- 3 g garlic minced
- 70 g yellow onion, thinly sliced
- 20 g spring onion, cut into battens
- 30 g seasoning for noodles
- 30 g butter
- Salt, sugar, chicken powder, MSG
- Herb salad
Method
- Using your fingers, make sure the rice noodles are not sticking together.
- Heat wok on high heat until smoking point.
- Add 2 tbsp of cooking oil, and swirl to coat.
- Then add lamb to sear, toss to sear the other side. About a minute or so, do not over-cook.
- Remove beef slices and set aside.
- Add another 2 tbsp oil, toss in onion, garlic, and ginger.
- Stir-fry for 20 seconds, and add bean sprouts to stir-fry for another 30 seconds.
- Then add rice noodles, give it a quick toss.
- Pour in noodle seasoning, and toss to coat.
- Add beef and spring onions, give it a quick toss and remove from heat.
Herb salad
- 2 g white onion, thinly sliced
- 2 g spring onion, thinly julienne
- 2 g coriander
- 2 g thai basil
Phnom Penh Dipping Sauce
- 300 g lime juice
- 100 g water
- 140 g sugar
- 65 g salt
- 35 g secret
- 35 g white pepper
Lamb marinade
- 1.5 kg lamb rump
- 50 g chao (white)
- 100 g sacha paste
- 50 g Shaoxing
- 20 g sugar
- 10 g bicarb
- 25 g garlic
- 25 g ginger
- 50 g maggi
Seasoning for noodles
- 250 g light soy sauce
- 200 g dark soy sauce
- 360 g oyster sauce
- 60 g sugar
- 60 g Shaoxing wine
- 25 g MSG
- 25 g chicken powder
In a bowl, add all the ingredients listed for seasoning for noodles, stir to combine until well dissolved.
