Vietnamese Recipes & Cuisines (Meat)

Stir Fried Lamb with Ginger Recipe

(Thit Cuu Xao Voi Gung)

Ingredients : Serves 4

60 ml


15 g

100 g

1 tablespoon

2 slices

450 g

15 ml

1/2 teaspoon

1 teaspoon

8 ml

1/4 teaspoon

2 teaspoons

Chicken stock

Medium carrot, diced into 1cm cubes


Green peas

Vegetable oil

Root ginger, minced

Lean lamb, chopped into 1cm cubes

Nuoc Mam sauce

Anchovy essence


Hoisin sauce


Cornflour mixed with a little water

Method :
  • Heat the stock in a wok over a medium heat. Add the carrot and cook until the liquid has nearly disappeared.

  • Add the butter and peas and leave to cook for a further 2 minutes, stirring occasionally.

  • Scoop out and leave in a bowl.

  • Heat the oil in the wok on a high heat and add the ginger and lamb.

  • Stir quickly for about 1 minute and then add the Nuoc Mam sauce, sugar, hoisin sauce and salt.

  • Continue to stirring for 1 minute and then stir in the cornflour.

  • When the cornflour thickens, it will give the lamb a beautiful gloss.

  • At this stage, add the carrots and peas. Stir and mix for 30 seconds and serve immediately.

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