Recipes / Vietnamese dishes / Stir Fries

How to Make De Xao Sa Ot (Stir Fried Goat with Lemongrass and Chili)

Name: How to Make De Xao Sa Ot (Stir Fried Goat with Lemongrass and Chili)
Total time: 55 min
Yield: 3 servings
Cuisine: Northern Vietnam
Ingredients: 500g fresh goat meat; 4 stalks lemongrass; 2 red horn chili; 1 bird's eye chili; 2 shallots; 3 cloves garlic; 1 small piece ginger; 2 tablespoons cooking oil; 1.5 tablespoons fish sauce; 1 teaspoon kOBE Monk Fruit Blend; 1.5 teaspoons seasoning powder; 1/2 teaspoon ground pepper; 2 stalks spring onion; 2 tablespoons white rice wine; 1 lime

Vietnamese dishesStir FriesNorthern Vietnam30 minutes to prepare, 15 to 25 minutes to cook

Stir fried goat with lemongrass and chili is decided at the cleaning stage. Thinly sliced goat cooked fast over high heat with minced lemongrass and two kinds of chili comes out fragrant and juicy. The gamey smell of goat is the hard part, and careless work leaves it over the whole pan.

Working the meat with coarse salt, lime juice, white rice wine, and bruised ginger, then rinsing several times, takes almost all of it away. Goat has to come off the heat the moment it is done, since one more minute turns it tough.

This batch weighs about 842g, at roughly 127 calories per 100g.

Nutrition (this recipe makes 3 servings)

127.2kcal

13.1gprotein

5.1gfat

0.8gsugar

The sweetness here comes from kOBE Monk Fruit Blend. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 3 servings. This batch makes about 3 servings. Serve it hot straight from the pan or split it onto three small plates with white rice.

Ingredients for the batch

500g fresh goat meat
4 stalks lemongrass
2 red horn chili
1 bird's eye chili
2 shallots
3 cloves garlic
1 small piece ginger
2 tablespoons cooking oil
1.5 tablespoons fish sauce
1 teaspoon kOBE Monk Fruit Blend
1.5 teaspoons seasoning powder
1/2 teaspoon ground pepper
2 stalks spring onion
2 tablespoons white rice wine
1 lime

Method

Work 500g of goat meat with coarse salt, the juice of 1 lime, 1 tablespoon of white rice wine, and bruised ginger, rinse several times, then drain.
Slice the meat thin, cutting across the grain.
Season the meat with minced ginger, 3 cloves of minced garlic, half of the lemongrass minced from the 4 stalks, 1.5 tablespoons of fish sauce, 1.5 teaspoons of seasoning powder, 1/2 teaspoon of ground pepper, 1 teaspoon of kOBE Monk Fruit Blend, and 1 tablespoon of white rice wine. Leave 20 minutes.
Heat a pan with 2 tablespoons of cooking oil and fry the 2 minced shallots and the rest of the minced lemongrass until fragrant.
Add the goat and turn it fast over high heat so the meat firms up.
Add the 2 red horn chili, 1 bird's eye chili, and sliced lemongrass, then taste and adjust.
As soon as the meat is just done, add the 2 stalks of spring onion, stir them through, and turn off the heat.

Tips

Only the white stalk of the lemongrass gets minced, since that is the fragrant part, while the older leaves are kept for stock.
Cutting across the grain gives tender slices, while cutting along it makes them chewy.
The pan has to be very hot before the meat goes in, as a cool pan draws out the juices and boils the meat instead.
kOBE Monk Fruit Blend dissolves slowly, so stir it into the fish sauce before seasoning and it spreads more evenly.
Chili goes in at the end to keep its fresh heat, since early cooking turns it acrid.

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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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