The Minced Lamb and Lemongrass Vermicelli is a dish that celebrates the best of Southeast Asian cuisine while offering a contemporary twist. This recipe is inspired by the vibrant street food culture of countries like Vietnam and Thailand, where simple, fresh ingredients are transformed into bold and memorable dishes. By infusing minced lamb with the fragrant, citrusy aroma of lemongrass and pairing it with light, springy vermicelli noodles, this dish strikes a harmonious balance between hearty and refreshing, warm and cool.
One of the unique aspects of this recipe is its use of minced lamb. While traditional Southeast Asian dishes often use pork, chicken, or beef as the protein base, lamb is an unconventional yet delicious alternative. Its richness complements the pungent and slightly sweet notes of lemongrass, while also absorbing the flavor of fish sauce, garlic, and ginger beautifully. This choice gives the dish a distinct earthy flavor while keeping it rooted in the soulful and aromatic foundations of Southeast Asian cooking.
Lemongrass is the defining flavor of this dish, acting as a bridge between savory and fresh elements. It’s a cornerstone ingredient in many South and Southeast Asian cuisines, prized for its bright, citrusy fragrance. In this recipe, finely chopped lemongrass is sautéed with garlic and ginger, releasing an irresistible aroma that instantly connects you to the bustling kitchens of Vietnam or Thailand. The addition of premium fish sauce—a hallmark ingredient in these cuisines—elevates the dish, contributing a savory, umami richness that balances the more vibrant, herbaceous notes.
The pairing of the lamb mixture with vermicelli noodles is a nod to the Southeast Asian tradition of creating dishes that combine hot and cold contrasts. Vermicelli noodles, often made from rice, are soft and delicate, providing a light base that allows the bold flavors of the lamb and lemongrass to shine. Served at room temperature or slightly cooled, they provide a refreshing counterpoint to the sizzling, aromatic lamb mixture.
What truly elevates Minced Lamb and Lemongrass Vermicelli are the garnishes, which introduce layers of texture and visual appeal. Julienned cucumber adds a crisp, cooling element that mellows out the richer components, while spring onions and cilantro provide a boost of herbal freshness. Slices of red chili bring an optional kick of heat for those who enjoy spice, and crushed peanuts top it all off with a satisfying crunch. Squeeze a bit of lime juice over the final dish, and you’ll have a perfect medley of savory, sour, spicy, and fresh flavors that Southeast Asian cuisine is celebrated for.
This recipe is also incredibly versatile. It can be served as a light dinner, a crowd-pleasing addition to a potluck, or even a meal prep option for busy weeks. Whether you’re trying to impress with something exotic or simply looking to explore the flavors of a different cuisine, the Minced Lamb and Lemongrass Vermicelli offers an approachable yet exciting way to bring Southeast Asia to your kitchen. Its balance of simplicity and sophistication ensures it’ll become a repeat favorite in your culinary repertoire.
Minced Lamb and Lemongrass Vermicelli
Ingredients
Noodle Base
- 200 grams vermicelli noodles - preferably rice vermicelli
Lamb Mixture
500 grams ground lamb (minced lamb) - prefer organic, grass-fed
2 stalks lemongrass - finely chopped, white part only
1 tablespoon fish sauce - high-quality brand
2 cloves garlic - minced
1 inch ginger - grated
2 tablespoons vegetable oil
Garnishes
1 medium cucumber - julienned
4 stalks spring onions - sliced thinly
1 small bunch cilantro - fresh, roughly chopped- 1 medium red chili - sliced for heat
50 grams peanuts - crushed, for garnish
Instructions
- Start by preparing the vermicelli noodles according to the package instructions, usually soaking them in boiling water for 5 minutes. Drain and rinse with cold water, then set aside.
- In a large skillet, heat the vegetable oil over medium heat. Add the minced lamb and cook until browned and cooked through, about 8-10 minutes. As you cook, break the lamb into fine crumbles with a spatula.
- Add the chopped lemongrass, minced garlic, and grated ginger to the lamb. Sauté for an additional 3 minutes until aromatic. Stir in the fish sauce, ensuring the lamb is coated evenly.
- To assemble, divide the noodles into four bowls. Top with lamb mixture and garnish with julienned cucumber, spring onions, cilantro, fresh chili slices, and crushed peanuts.
