Vietnamese Lamb Chops on Broken Rice

Cook Time 55 minutes

Servings 4-5

Ingredients

Grilled lamb 

3 cloves of garlic

1 bunch spring onion stalks (white part)

4 Lemongrass stalks finely chopped

3 rosemary sprigs (leaves only)

1 tbsp sesame oil

2 tbsp oyster sauce

½ tsp anchovy salt

½ tbsp sugar

1 tsp sea salt

1 tsp cracked black pepper

2 tbsp neutral cooking oil

50ml water

1kg lamb forequarter chops

Broken rice

300g broken jasmine rice

2.5L water

Nước Mắm (Vietnamese fish sauce)

3 birds eye chillies de-seeded3 cloves of garlic 

3 tablespoons of sugar 

40ml of hot water 

40ml of cold water 

½ lime juiced

3 tablespoons of apple cider vinegar 

3 tablespoons of fish sauce

Spring onion oil 

1 bunch spring onions green tops

½ teaspoon salt

½ teaspoon sugar

50ml neutral cooking oil

Tomato sauce

1 brown onion sliced

4 tablespoons tomato sauce

4 tablespoons water

1 tablespoon sugar

Fried egg

5 free-range eggs

20ml cooking oil

Other

2 tablespoons neutral cooking oil

2 Lebanese cucumbers julienne

1 bunch Vietnamese perilla roughly chopped

1 bunch mint roughly chopped

Method

For the grilled lamb, in a mortar and pestle crush garlic and spring onion stalks then remove and place into a large mixing bowl along with remaining marinade ingredients and mix well to combine before adding the lamb. Massage marinade into the lamb, cover and place in the fridge to marinate overnight. 

Remove lamb from the fridge 1 hr before cooking. In a large cast iron griddle, grill lamb on medium-high for 3-4 mins on each side for medium and allow to rest for 5 mins before serving. 

For the broken rice, rinse broken rice under water a few times until water runs clear to remove excess starch. Add to a medium pot of boiling water and boil for 3-4 minutes or until rice grain is half cooked through then strain well with a colander and return rice to pot, cover and simmer on low for 15 mins then remove from heat but keep covered until serving. 

Make the Nước Mắm (Vietnamese fish sauce) in a small mixing bowl by adding sugar and dissolving with hot water. In mortar and pestle, crush and pound chillies and garlic into a paste then add lime juice, apple cider vinegar, fish sauce, cold water and dissolved sugar water then mix well. 

For the spring onion oil, in a small bowl add salt and sugar to finely chopped spring onions and mix well. In a small pot bring 30ml cooking oil to smoking point. Carefully pour oil onto the spring onions then mix well and set aside

For the tomato sauce, in a small saucepan, add oil and sauté onion until fragrant then add remaining ingredients, mix well, bring to the boil then remove from heat and set aside

In a small fry pan on low-medium heat, fry the egg sunny side up then remove and add a pinch of sea salt to the yolk. Repeat for remaining eggs then set aside.

To plate up, pack broken rice into a rice bowl to mold rice then remove and add on a large plate and a teaspoon of spring onion oil and tomato sauce then top with a fried egg and another teaspoon of spring onion oil

Cut lamb into bite-sized pieces and add to plate along with cucumber, fresh herbs and a small bowl of nước mắm.

To enjoy, pour nước mắm over rice and mix everything until well combined.