Lamb and Fermented Bean Curd

SAVORY

Aug 22

American Lamb, Gai Lan, Pea Shoots, Mint, Macademic Nuts

Chef Anna Nguyen of sắp sửa | Denver, CO

“This dish features the delicious, funky, and acidic flavors of fermented bean curd, while highlighting the earthliness of ground lamb. The ground lamb patty is only seasoned with salt and pepper, to maintain the natural flavors of the lamb. The bright fermented bean curd sauce pulls out those natural flavors. Garnished with pea shoots, mint, and lemon, the dish still feels like a spring lamb dish, but significantly more in a Vietnamese style. We first came up with this dish when I (a native Coloradan and lamb-lover) asked my partner Ni to come up with a lamb dish. The traditional Vietnamese version of this dish usually uses goat, so lamb is a perfect substitution, and a way to make this Coloradan happy.” — Chef Anna Nguyen

INGREDIENTS

Fermented Bean Curd:
400 grams fermented bean curd solids
¼ cup fermented bean curd liquid
¼ cup lemon juice
2 teaspoons sugar

Lamb Patty:
1½ pounds ground American lamb
Salt
Ground black pepper

Herb Salad:
2 handfuls pea shoots
1 bunch mint, picked
Olive oil
1 lemon, juiced and zested
Salt
Ground black pepper

To Assemble and Serve:
1 pound gai lan, yu choy, broccolini, or other hearty green
½ cup macadamia nuts, roasted, salted, and coarsely chopped
Maldon salt

METHOD

For the Fermented Bean Curd:
In a large mixing bowl, whisk together bean curd solids, bean curd liquid, lemon juice, and sugar until minimal lumps remain. Cover and refrigerate.

For the Lamb Patty:
Divide lamb into 4 equal potions, then shape each into a ¾-inch thick patty roughly 5-inches in diameter. Liberally season with salt and pepper. Set aside. Heat a cast iron skillet over medium-high flame. Once hot, sear lamb patties 4 minutes on one side, or until golden and a crust begins to form. Flip and cook additional 2 minutes, or until the lamb reaches an internal temperature of 132°F. Let rest.

For the Herb Salad:
In a mixing bowl, combine pea shoots and mint. Toss with olive and lemon juice until evenly coated. Taste and adjust seasoning with salt and pepper.

To Assemble and Serve:
In the same cast iron skillet used for the Lamb, sauté greens over medium heat until the greens are bright and tender. Be careful not to over cook. Set aside. Spread 2 cups Fermented Bean Curd generously on a serving platter. Top with sautéed greens followed by 1 Lamb Patty and a large handful of Herb Salad. Garnish with chopped macadamia nuts. Finish with lemon zest and salt.

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