Prep Time
40 MIN
Cook Time
10 MIN
Total Time
50 MIN
Servings
4
Ingredients
For the Lamb and Marinade:
- 1 lb American lamb leg, thinly sliced across the grain (⅛–¼ inch thick)
- 2 tbsp lemongrass, finely minced (white parts only)
- 1 tbsp grated ginger
- 2 garlic cloves, minced
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp neutral oil
For the Quick-Pickled Carrots:
- 1 cup carrots, julienned
- ½ cup unseasoned rice vinegar
- ½ cup water
- 1 tbsp sugar
- ½ tsp kosher salt
For the Bowl:
- 8 oz rice vermicelli noodles
- 1 cup shredded lettuce or cabbage
- 1 cup cucumber, sliced or matchsticked
- ½ cup fresh herbs (mint, cilantro, Thai basil)
- ¼ cup roasted peanuts, chopped
- Lime wedges, for serving
For the Nuoc Cham:
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp sugar
- 1 garlic clove, minced
- 1 Thai chili, thinly sliced (optional)
Directions
1. Marinate the Lamb:
In a bowl, whisk lemongrass, ginger, garlic, brown sugar, fish sauce, soy sauce, and oil. Add American lamb and toss well to coat.
Cover and marinate for at least 1 hour or overnight.
2. Make the Quick Pickled Carrots:
In a small saucepan, bring vinegar, water, sugar, and salt to a simmer. Stir until sugar dissolves.
Place julienned carrots in a heatproof jar or bowl. Pour the warm pickling liquid over the carrots. Let sit at room temp for 30 minutes, or refrigerate for up to 1 week.
3. Cook the Vermicelli:
Prepare rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
4. Skewer & Grill the Lamb:
If using wooden skewers, soak them in water for 30 minutes. Thread lamb slices onto skewers, folding as needed. Grill over medium-high heat for 2–3 minutes per side, until lightly charred and just cooked through.
5. Make the Nuoc Cham:
Whisk together fish sauce, lime juice, sugar, garlic, and chili until sugar dissolves.
6. Assemble the Bowls:
Divide vermicelli among bowls. Arrange lettuce, cucumber, herbs, and pickled carrots around the edges. Remove lamb from skewers and place in the center. Top with peanuts and drizzle with nuoc cham. Serve with lime wedges.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
