Saturday, August 10, 2013

Grilled Goat--Vietnamese Style (serves 2-3)

Goat meat appears to be more popular in other countries than here in the United States.  I rarely see it for sale, living in the Northeast (U.S.). Usually it is found in specialty stores or at a farmer's market. Recently I bought some young goat meat from Sherrie, owner of Cracked an Egg Farm. In the past I have bought goat legs and the meat tends to be tough and required hours of braising. Sherrie assured me her meat is from a young goat and is tender.  So I decided to give it a try!

I was inspired to make a simple Vietnamese-style marinade for the goat meat.  This is typically used to marinade pork and is commonly served with steamed rice or rice noodles, lots of fresh herbs, lettuce, cucumber and tomato and Vietnamese dipping sauce.  My parents gave me large bags of fresh home-grown vegetables and herbs from their garden and this is perfect to have as an accompaniment to the grilled meat. If you do not have access to goat meat you can use pork instead.  It is best if there is a little fat and bone on the meat. The fat will cook off and result in a better tasting meat!  Also, if you don't have a grill then you can pan-fry the meat.  Both methods of cooking yield equally tasty meat.

marinaded goat
on the grill
Grilled Goat--Vietnamese Style (serves 2-3)


5 pieces of young goat meat (1 1/2 lbs), 1/2 inch thick, washed and dried with paper towels
4 garlic cloves (1 1/2 Tbsp), smashed and chopped
2 scallions (3 Tbsp) chopped
1 Tbsp fish sauce
1 Tbsp Chinese rice wine
2 tsp olive oil
2 tsp sugar
1/2 tsp black pepper
1/8 tsp salt


1) In a medium glass, metal container or bag combine all ingredients except for the goat steak and mix well.
2) Add the goat steaks in the marinade, coat each steak well with the mixture.
3) Cover the container or seal the bag and refrigerate for at least an hour.
4) Preheat the grill at 350 degrees F.  Grill the meat until just cooked, turn every 2-3 minutes to prevent burning.  Total cooking time is about 8 minutes.

*I don't particularly enjoy eating very salty food.  Just be mindful that salt intake is a culprit for  many health problems that exist today.  To learn more about the appropriate content of salt/sodium intake per day please visit this site:

Grilled Asparagus and Zucchini or Summer Squash (serves 2-3)


1 bunch of asparagus, washed and removed tough parts (either snap the end off or peel the outer layer of the base of each stalk)
2-3 zucchini or summer squash, washed and cut in half
Drizzle of olive oil
A few pinches of salt and pepper


Drizzle olive oil, a few pinches of salt and black peppers on asparagus and zucchini.  Grill for about 8-10 minutes at 350 degrees F, turn every 2-3 minutes to prevent burning.

*You can grill pretty much anything.  I love to grill asparagus, zucchini, summer squash, bok choy, and Asian eggplant this way.  It's quick, simple, adds colors to your plate and nutrients in your diet!
*One bunch of asparagus is equivalent to about 20-25 asparagus stalks.  You can use any type of asparagus--fat, thin or white.  The fatter stalks will require longer grilling time.

lone sailboat
(Monhegan Island, Maine, 2013)
summer day sailing
(Gloucester, MA, 2010)

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