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Dê gác bếp is goat meat cured with lemon and fried shallot, typical of Ninh Bình-style preparations. The dish features a tangy cure, crisp shallots, and a simple, savory profile from regional techniques and ingredients.
”Trim and slice goat into 2–3 cm thick strips; pound lightly if very tough.
Mix salt, sugar and fish sauce; rub over goat pieces and marinate 4–8 hours in fridge.
Slice lemongrass thin; mince half the garlic and shallots and reserve the rest for frying.
Smoke or roast marinated goat: grill over low charcoal or in oven 160°C (320°F) for 40–60 minutes until firm and lightly browned.
Heat oil and fry reserved shallots and garlic until golden and crisp; drain.
Toss sliced cooked goat with raw lemongrass, minced garlic/shallot, fried shallot/garlic, pepper and sesame; squeeze lime to taste.
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