Vietnamese Lamb Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Vietnamese lamb salad has become my go to dish when I want something truly impressive yet quick to pull together. Fresh lamb pairs beautifully with crisp vegetables and that signature Vietnamese dressing that brings everything alive with bright lime and fish sauce notes. The papaya adds natural enzymes that aid digestion while keeping the dish light and refreshing. What I love most is that the whole thing comes together in under 50 minutes with minimal effort, and it's far more economical than ordering takeout. Trust me, once you taste this vibrant, aromatic salad, you'll be making it constantly.
Ella x
Ingredients
- 400lamb
- 200mixed greens
- 100red onion(diced)
- 150carrots(peeled and grated)
- 200papaya(diced)
- 100cucumber(sliced)
- 50vietnamese mint(chopped)
- 20 mllime juice
- 10 mlfish sauce
- 5 mlchili sauce
- 20 gbrown sugar
- 5 gsalt
- 2 gblack pepper
- 10 mlrice vinegar
Detail level
Instructions
- 1
Grill the lamb on medium heat for 5 minutes per side, until it reaches your desired level of doneness.
Tip: Use a meat thermometer to ensure the lamb is cooked to a safe internal temperature of 60°C.
- 2
In a blender or food processor, combine the lime juice, fish sauce, chili sauce, brown sugar, salt, and black pepper.
Tip: Blend until smooth and set aside.
- 3
In a large bowl, combine the mixed greens, red onion, carrots, papaya, cucumber, and Vietnamese mint.
Tip: Toss to combine.
- 4
Slice the grilled lamb into thin strips and add to the bowl.
Tip: Toss to combine with the salad.
- 5
Pour the dressing over the salad and toss to combine.
Tip: Adjust the amount of dressing to your liking.
- 6
Serve immediately and enjoy!
Tip: You can also refrigerate the salad for up to 2 hours before serving.
- 7
Garnish with additional mint leaves and serve with steamed rice or noodles.
Tip: Optional but highly recommended.
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