Sandy Truong An Tran Ho is an Australian-born, Los Angeles-based professional chef, food stylist, and the founder of Sandita’s — a food company that hosts events and pop-ups around the world. Sandita’s champions local makers and farmers with nostalgic menus of Vietnamese flavors and an artful approach to plating and food design.
The concept for this recipe pays tribute to Sandy’s Vietnamese roots and Australian upbringing.
Lamb
8-10 lamb chops (I used a rack of lamb that I sliced because I love the ratio of the delicious lamb fat with the marinade - you can also use this marinade on any other protein you’d like - it is delicious!)
4 tbs fish sauce
2 tbs hoisin sauce
3 tbs light soy sauce
4 tbs maple syrup
3 tbs toasted sesame oil
2 tbs finely minced ginger
2 tbs finely minced garlic
2 tsp salt
2 tsp freshly cracked black pepper
Method
Combine all ingredients into a bowl, tossing lamb to evenly coat in the marinade. Allow to marinade for at least 1 hr or overnight in the refrigerator. Remove lamb from the refrigerator 1 hour before cooking
Heat a non-stick or cast iron skillet to medium-high for 1 minute or until the pan begins to smoke and add a little oil
Sear lamb in batches, do not overcrowd (4-5 at a time). Cook for 1 minute per side or until beautifully crusted and charred, leave to rest
Curry Paste
16 dried chillis, deseeded and roughly chopped
2 tbs lemongrass, sliced
1 tbs grated galangal, peeled and finely chopped
4 garlic cloves
1/2 tsp ground coriander
1 tbs chopped cilantro stems (and roots if you can find it)
2 red shallots, roughly chopped
2 makrut lime leaves, roughly chopped OR 2 tsp lime zest
¼ cup reserved chilli soaking water
Method
Using a mortar and pestle, food processor or blender, combine all ingredients while slowly adding chili soaking water until you get a fine and smooth paste
Keep in an airtight container in the fridge for up to 2 weeks
Curry Sauce
3 heaping tablespoons of curry paste
500ml coconut milk
2 tbs fish sauce
1 tsp brown sugar
Method
Heat coconut milk in a small saucepan on medium heat until it begins to bubble
Add curry paste and remaining ingredients
Cook for 10 minutes on medium-low, taste to adjust seasoning (you may like to add more fish sauce or more sugar depending on your preference)
Pour into Teapot Round 2 Cup to keep hot for serving!
Plate lamb and pour over curry sauce, garnish with fresh cilantro, mint and scallions
