Lemon Grass Lamb With Vietnamese Vermecelli Salad Recipe

Ingredients For Lemon Grass Lamb With Vietnamese Vermecelli Salad Recipe

• 3 Lamb backstraps
• 10 centimeter Stick fresh lemon grass, chopped finely
• 2 tablespoon Light soy sauce
• 1 tablespoon Brown sugar
• 2 tablespoon Vegetable oil
• 70 gram Rice Vermicelli Noodles
• 2 Lebanese cucumbers, seeded, sliced thinly
• 0.5 Small pineapple, chopped coarsely
• 1 cup Bean Sprouts
• 1 cup Loosely packed fresh coriander leaves
• 1 cup Loosely packed fresh mint leaves
• 1 Large carrot, grated coarsely
• 1 Large butter lettuce, trimmed, leaves separated
• 0.25 cup Hot water
• 2 tablespoon Fish sauce
• 1 tablespoon Brown sugar
• 2 tablespoon Lime juice
• 2 Fresh small red thai chillies, chopped finely