Vietnamese · Salad

Fresh Lamb Slaw with fish sauce and lime

This Vietnamese Slaw leans on fish sauce and lime to do the heavy lifting. We glaze the Lamb for real depth, then bring it together in one pan.

5.0 from 3,216 cooks

Prep15 min

Cook15 min

Serves2

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the fish sauce and lime elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Vietnamese Members

Vietnamese

The kind of Vietnamese plate you make on repeat. herb and peanut, a proper char, and a finish...

40 min · Easy

Vietnamese

A herbal take on Aubergine Mash, built on lemongrass and chilli and finished the way we like...

50 min · Medium

Vietnamese

This Vietnamese Toast leans on herb and peanut to do the heavy lifting. We stir-fry the Tofu...

33 min · Medium

Vietnamese

Our tested Steamed Black Bean Cookies: fragrant, generous, and balanced with lemongrass and...

33 min · Easy