Top 12 Most Delicious Goat Meat Dishes to Try

Ingredients:

• 500g goat belly or goat ribs
• 5 stalks of lemongrass
• 100g perilla leaves, kaffir lime leaves
• 1 long chili pepper
• 1 shallot
• 1 clove of garlic
• 1 piece of ginger
• Fermented soy sauce
• Seasonings: MSG, satay sauce, green pepper, sugar, salt, seasoning powder

Instructions:

Step 1: Prepare the Ingredients

• Clean the goat meat thoroughly to remove any odor, then cut it into bite-sized pieces. Wash and finely chop the perilla and kaffir lime leaves.
• Peel the lemongrass and slice it thinly.
• Peel and finely chop the shallot and garlic.
• Peel and wash the ginger, then cut it into thin strips.
• Slice the chili pepper into thin rings.

Step 2: Marinate the Goat Meat

• To enhance the flavor, marinate the goat meat with a mixture of chopped shallot, garlic, lemongrass, ginger, crushed green pepper, fish sauce, and seasoning powder. Blend the ingredients and coat the meat evenly. Let it marinate for 10-15 minutes.

Step 3: Steam the Goat Meat

• In a steamer, place 2/3 of the lemongrass at the bottom, then arrange the marinated goat meat on top. Add the remaining perilla leaves, ginger, lemongrass, and chili peppers.
• While the meat is steaming, prepare the dipping sauce. If you have fermented soy sauce, use it; otherwise, mix fish sauce, sugar, MSG, and oyster sauce to create the dipping sauce.
• Steam the goat meat for about 40 minutes, then remove it from the steamer, plate it, and enjoy.

Ingredients:

• 400g goat meat
• 1 jar of satay sauce
• 1 piece of ginger
• 5 stalks of lemongrass
• White wine
• 1 clove of garlic
• Chili peppers
• Fermented soybeans (chao)
• 4-5 tablespoons of roasted sesame seeds
• Fresh herbs for serving
• Complete seasoning

Instructions:

Step 1: Prepare the Ingredients

• You can choose goat ribs or legs for this dish. Cut the goat meat into bite-sized pieces.
• Finely chop the lemongrass, chili peppers, and garlic. Peel and grate the ginger.
• Wash the fresh herbs thoroughly and soak them in a diluted saltwater solution for 30 minutes, then drain.

Step 2: Marinate the Goat Meat

• Season the goat meat with 1 teaspoon of salt, 1 teaspoon of seasoning powder, 1 teaspoon of MSG, 1 teaspoon of sugar, 1 packet of five-spice powder, 3 tablespoons of satay sauce, and 1 tablespoon of oil. Mix well and marinate for 15-20 minutes.

Step 3: Prepare the Satay Sauce

• While the meat is marinating, prepare the satay sauce. Heat a little oil in a pan, then add the minced garlic and lemongrass, cooking until fragrant. Add sugar, MSG, and salt, then simmer with a small amount of water until the ingredients blend together. Remove from heat.

Step 4: Grill the Goat Meat

• Place the marinated goat meat onto the grill and cook over hot coals for the best flavor. Flip the pieces regularly to ensure even cooking and prevent burning.

Step 5: Prepare the Dipping Sauce

• In a small bowl, mix chopped garlic, chili, sugar, MSG, fermented soybeans (chao), and satay sauce. Stir well to combine.
• Once the meat is cooked, remove it from the grill, plate it, and enjoy with fresh herbs. For an extra touch, sprinkle roasted sesame seeds on top.

Ingredients:

• Goat bones
• Fresh bamboo shoots
• Spring onions
• Seasonings

Instructions:

Step 1: Prepare the Ingredients

• Wash the goat bones thoroughly, blanch them in boiling water to remove any odor, and then cut them into bite-sized pieces.
• Wash the fresh bamboo shoots. If using bamboo roots, cut them into small pieces and boil them to remove the bitter taste. If using pre-cooked bamboo shoots, simply slice them into small, bite-sized pieces.
• Wash the spring onions, cut the white parts into 3-4 cm lengths and finely chop the green tops.

Step 2: Cook the Goat Bone Soup with Bamboo Shoots

• Place the goat bones into a pot and simmer for about 1 hour, adding a pinch of salt to enhance the flavor of the broth. During simmering, skim off any white foam that rises to the top to keep the soup clear.
• Once the bones are tender, add the bamboo shoots to the pot. Season with salt, fish sauce, pepper, and MSG to taste. Adjust the seasoning to suit your family's preference.
• When the bamboo shoots and goat bones are both soft and tender, stir in the chopped spring onions, give it a final stir, and turn off the heat. The dish is simple yet delicious!

Ingredients:

• 500g goat belly meat
• 2 fresh limes
• 1 fresh chili
• Roasted sesame seeds
• 1 piece of ginger
• 1/2 pineapple
• 4 stalks of lemongrass
• Grated coconut
• Vietnamese coriander
• Seasonings

Instructions:

Step 1: Prepare the Ingredients

• Clean the goat meat and remove any unpleasant odor.
• Squeeze the juice from the limes.
• Chop the chili finely. Crush the lemongrass stalks.
• Slice the ginger into thin strips.
• Extract juice from the pineapple.
• Crush the roasted sesame seeds.
• Wash and prepare the Vietnamese coriander leaves.

Step 2: Marinate and Steam the Goat Meat

• Marinate the goat meat with lemongrass, ginger, and seasoning. Steam for about 10 minutes.
• Once done, check if the meat is tender by pricking it with chopsticks. If it passes through easily, remove the meat and freeze it for 1-2 hours to firm it up, preventing it from becoming mushy.
• Slice the meat into thin, bite-sized pieces.

Step 3: Prepare the Sweet and Sour Dressing

• In a small bowl, mix 2 tablespoons of sugar, 1 teaspoon of salt, lime juice, 3 tablespoons of pineapple juice, and chopped chili. Stir well.

Step 4: Assemble the Goat Meat Salad

• Mix the goat meat with the Vietnamese coriander, crushed sesame seeds, chopped lemongrass, and grated coconut.
• Pour the sweet and sour dressing over the mixture and toss gently to combine.
• Finally, serve the salad on a plate and enjoy with fresh herbs like Vietnamese mint, basil, and green bananas.

Ingredients:

• 400g goat meat
• 100g taro
• 100g sweet potato
• 100g eggplant
• 100g onion
• 500ml coconut water
• 150ml coconut milk
• 1 tablespoon white wine
• 1 tablespoon vinegar
• 1 large piece of ginger
• 1 head of garlic
• 3 shallots
• 3 tablespoons cooking oil
• 1 tablespoon rock salt
• 1/2 teaspoon chili powder
• 1 tablespoon fish sauce
• 1 tablespoon curry powder
• Common seasonings to taste

Instructions:

Step 1: Prepare the Goat Meat:

• To remove the unpleasant odor, soak the goat meat in water with 1 tablespoon of white wine, 1 tablespoon of rock salt, and 4 slices of ginger for about 5 minutes. Rinse it off with water and briefly blanch it in boiling water with 1 tablespoon of vinegar for 2 minutes. Drain and set aside.
• Peel and cut the sweet potato and taro into small, bite-sized pieces. Soak them in salt water for 5 minutes to prevent discoloration, then rinse and drain them.
• Wash the eggplant, remove the stems, and cut them into wedges about the length of your finger.
• Peel the garlic. Half of it should be minced, while the other half should be crushed. Peel the shallots, wash them, and chop half finely, leaving the other half sliced.
• Peel and slice the onion thinly. Wash the lemongrass, chop into pieces, and crush them. Peel the ginger and slice one part into thin slices while mincing the rest.
• Marinate the goat meat with the minced ginger, minced shallots, minced garlic, 1/2 teaspoon of chili powder, 1 tablespoon of sugar, 1/2 teaspoon of ground pepper, 1 tablespoon of fish sauce, and 1/2 tablespoon of curry powder. Let it marinate for about 15 minutes.
• Heat 2 tablespoons of oil in a pan, then add the sweet potato and taro. Fry for about 2 minutes until they turn golden. Set them aside.
• In a pot, add the crushed lemongrass, sliced shallots, and crushed garlic along with 1 tablespoon of oil. Sauté until fragrant, then add the marinated goat meat.
• Stir-fry over medium heat and pour in 500ml of coconut water. Let it simmer for 20 minutes.

Step 2: Cook the Curry:

• After simmering the goat meat for 20 minutes, add the sweet potato, taro, eggplant, and 1/2 tablespoon of curry powder into the pot.
• Cover and cook for another 8 minutes, then add the coconut milk. Stir well, adjust the seasonings to taste, and cook for another 3 minutes before turning off the heat.

Ingredients:

• 200g goat meat
• 200g goat bones
• 100g regular rice
• 100g mung beans
• 1 piece of ginger
• 2 stalks of lemongrass
• 4 shallots
• 2 spring onions

Instructions:

Step 1: Prepare the Goat Meat:

• Start by cleaning the goat meat, scraping off any remaining hair. Rinse it twice with salt water, then cut it into thin, bite-sized pieces and set aside.
• To remove any odor, soak the meat briefly in boiling water with a mixture of 1/2 liter of water and 25g vinegar for 2 minutes, then drain.
• Clean the goat bones with salt water and lightly crush them with a pestle, not too finely.

Step 2: Prepare the Other Ingredients:

• Wash the rice and soak it in water for about 1 hour to soften it, which will help it cook and absorb flavors more easily.
• Soak the mung beans in water for about 2 hours to ensure they cook faster. Afterward, rinse and remove any debris.
• Peel and clean the ginger, slicing half of it into thin strips and the other half into thin slices.
• Wash and chop the lemongrass, crushing one stalk and cutting the other into pieces.
• Peel and finely chop half of the shallots and garlic, leaving the rest to be sliced thinly.
• Clean the spring onions and culantro, then chop the leaves into small pieces.

Step 3: Marinate the Goat Meat:

• Mix the goat meat with 1/2 tablespoon chopped shallots, 1/2 tablespoon chopped lemongrass, 1/2 tablespoon ginger strips, 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon monosodium glutamate, 1 tablespoon fish sauce, and 1 teaspoon seasoning powder.
• Use chopsticks to toss the ingredients together and let the meat marinate for about 20 minutes to absorb the flavors.

Step 4: Stir-fry the Goat Meat:

• Heat 2 tablespoons of oil in a pan, add the chopped shallots, ginger strips, lemongrass pieces, and the remaining chopped lemongrass. Stir-fry until fragrant.
• Add the marinated goat meat to the pan and stir-fry on high heat for about 5 minutes until the meat absorbs the seasonings and firms up. Turn off the heat.

Step 5: Cook the Goat Porridge:

• In a pot, add about 200ml of water and bring it to a boil. Add the goat bones and simmer to extract the flavor. Add a few slices of ginger, a stalk of lemongrass, and 1/2 tablespoon of salt.
• Let the bones simmer on low heat for about 20 minutes, skimming the scum regularly to keep the broth clear. Once the broth thickens, remove the ginger and lemongrass.
• Next, add the soaked rice, mung beans, and stir-fried goat meat into the pot.
• Continue cooking over low heat until the porridge thickens and the rice, beans, and meat are soft. Season with 1 teaspoon salt, 1 teaspoon seasoning powder, 1 teaspoon monosodium glutamate, and 1/2 tablespoon sugar.
• Once the porridge is cooked and fragrant, stir in the spring onions and culantro, then turn off the heat and serve.

Ingredients:

• 350g goat meat
• 50g perilla leaves
• Some kaffir lime leaves
• 2 starfruits (10g)
• 2 green bananas
• 20g shallots
• 15g garlic
• 10g cracked green pepper
• 20g ginger
• 20g minced lemongrass
• 5g monosodium glutamate
• 10g sugar
• 5g seasoning powder
• 10ml fish sauce
• 60ml cooking oil
• 1 bowl of fermented soy sauce

Instructions:

Step 1: Prepare the Ingredients:

• Goat meat often has a strong odor, so it's important to prepare it properly. Start by washing the meat thoroughly, then smash ginger, mince it, and mix with white wine. Rub the meat with this mixture for about 3 minutes, then rinse it under cold water to remove the odor.
• Slice the ginger into thin strips, mince the lemongrass, and cut the perilla and kaffir lime leaves into fine strips.
• Prepare the marinade by grinding together 20g shallots, 15g garlic, 10g cracked green pepper, 20g ginger, 20g minced lemongrass, 5g monosodium glutamate, 10g sugar, 5g seasoning powder, fish sauce, and oil until smooth.
• Apply the marinade to the goat meat and let it sit for 10-15 minutes.
• Lay the marinated meat on top of the perilla and kaffir lime leaves, then roll the meat tightly and tie it with kitchen twine.

Step 2: Prepare the Fermented Soy Sauce:

• Serve the ready-made fermented soy sauce in a small bowl for dipping. You can add a little lemon juice to enhance its flavor.

Step 3: Steam the Goat Meat:

• Place the rolled goat meat in a steamer and steam for about 40-45 minutes. Once cooked, remove the twine and slice the meat into thin pieces.

Ingredients

• 300g goat meat
• 100g goat fat
• 500g goat bones
• 2 taro roots (medium size)
• 2 pieces of tofu
• 1 corn on the cob
• 1 shallot
• 1/4 onion
• 4 stalks lemongrass
• 1 piece ginger
• 2 star anise
• 2 jujube fruits
• 4 dried chili peppers
• 200g pennywort leaves for garnish
• Fresh rice noodles for serving
• 2 teaspoons fish sauce
• Rice wine
• 1 teaspoon rock sugar
• Common seasonings

Instructions

Step 1: Prepare the Goat Meat and Bones:

• Use a torch or grill to sear the goat's skin. Rinse the meat, fat, and bones several times with water, salt, and diluted rice wine to remove the odor. Rinse with cold water and drain well.
• Peel the taro, wash it, and cut it into bite-sized pieces.
• Peel the shallot and onion.
• Wash the lemongrass and cut it into sections.
• Peel the ginger and slice it.
• Clean the pennywort leaves by discarding any wilted leaves, then rinse and drain.
• Peel the corn, remove the silk, and cut it into 2-3 smaller pieces.
• Cut the tofu into bite-sized cubes.

Step 2: Cook the Goat Hot Pot:

• Place all the goat meat, fat, and bones into a pot, along with the shallot, lemongrass, ginger, 1/4 onion, and 1 tablespoon of salt.
• Add water to just cover the ingredients and bring to a boil over high heat. Once the broth is simmering, add the star anise, jujube, and dried chili peppers, and continue simmering.
• Cover and simmer for 20-25 minutes until the meat begins to soften. Then season with 2 tablespoons of fish sauce, 2 teaspoons of seasoning powder, 1 teaspoon of monosodium glutamate, and 1 teaspoon of rock sugar.
• Add the corn and taro, and continue simmering for another 25 minutes until everything is tender. Finally, add the tofu, adjust seasoning to taste, and the hot pot is ready to serve.

Ingredients

• 300g fresh goat meat
• 1/2 pineapple
• 1/2 green bell pepper
• 1/2 red chili pepper
• 1 stalk lemongrass
• 3 garlic cloves
• 1 shallot
• 1/2 teaspoon satay paste
• Vegetable oil
• Annatto oil
• 1 onion
• 3 sprigs Vietnamese coriander
• Seasonings: black pepper, 1/2 teaspoon monosodium glutamate, 1 tablespoon seasoning powder, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon turmeric powder.

Instructions

Step 1: Prepare the Pineapple and Ingredients

• Choose a ripe pineapple for the right sweetness. Avoid overripe fruit, which can turn sour. Peel and remove the eyes, then slice it into pieces.
• Wash the green bell pepper and red chili pepper, then slice them thinly after removing the seeds.
• Clean and slice the lemongrass thinly.
• Peel and finely chop the garlic cloves.
• Peel and slice the shallot.
• Peel and wash the onion, then cut it into chunks about the size of two fingers.
• Trim the roots from the Vietnamese coriander and rinse it thoroughly.

Step 2: Prepare and Marinate the Goat Meat

• Rinse the goat meat thoroughly with diluted salt water or rice wine to remove any strong odor.
• Cut the meat into thin, bite-sized pieces. Season with the prepared spices and a little oil, then mix well. Marinate for about 20 minutes. For deeper flavor, you can cover and refrigerate the marinated meat to enhance the taste.

Step 3: Stir-fry the Goat Meat with Pineapple

• Heat a pan with vegetable oil, and sauté the garlic and shallot until fragrant and golden. Add the pineapple, onion, green bell pepper, and chili pepper, and stir-fry until tender.
• Next, add the marinated goat meat and stir-fry with the pineapple mixture for about 10 minutes until the meat is cooked through and tender.
• Season to taste, and once the flavors are balanced, transfer to a plate.
• Garnish with fresh Vietnamese coriander for added color and aroma before serving.

Ingredients:

• 500g goat meat
• 4 fresh chili peppers
• 5 stalks lemongrass
• 3 shallots
• 1 garlic bulb
• 1 piece ginger
• 100ml coconut water
• 50g cilantro
• 50g spring onions
• Seasonings: salt, sugar, pepper, fish sauce, seasoning powder, five-spice powder

Instructions:

• Step 1: Prepare the Ingredients: Clean the goat meat using your preferred method to eliminate any odor. Cut the meat into bite-sized pieces. Mince the shallots, garlic, and chili peppers. Finely chop the lemongrass. Wash and cut the cilantro and spring onions into bite-sized pieces.
• Step 2: Marinate the Goat Meat: Season the goat meat with 3 tablespoons of fish sauce, 1 tablespoon of soy sauce, 2 tablespoons of seasoning powder, 1/2 teaspoon of sugar, 1/2 teaspoon of salt, 1 teaspoon of black pepper, 1/2 teaspoon of five-spice powder, and the minced shallots and garlic. Mix well and marinate for about 1 hour.
• Step 3: Cook the Stir-fried Goat: Heat a pan, add oil, and sauté the lemongrass, garlic, and chili until fragrant. Then, add the marinated goat meat and stir-fry on high heat until it firms up. Pour in 100ml of coconut water, lower the heat, and cover. Let it cook until the liquid reduces, then adjust seasoning to taste before turning off the heat.

Ingredients:

• 500g of high-quality goat meat
• 50g roasted peanuts
• 50g wood ear mushrooms
• 1 garlic bulb
• 1 shallot
• 3-4 stalks of lemongrass
• 1 onion
• 4-5 bird's eye chilies
• 1 cup coconut milk
• 25g turmeric powder
• 1 ripe pineapple
• 25g curry powder
• 100g Thai basil
• 50g cilantro
• 50g spring onions
• Seasonings: satay, five-spice powder, seasoning powder, salt, sugar, monosodium glutamate (MSG), etc.

Instructions:

Step 1: Prepare the Ingredients:

• Prepare the goat meat as previously mentioned to eliminate any odor.
• Cut the meat into bite-sized pieces.
• Smash the lemongrass and cut it into segments. Peel and chop the onion and garlic.
• Soak the wood ear mushrooms until they expand, wash them thoroughly, and cut into 2-3 pieces.
• Chop up a portion of the bird's eye chilies and leave the rest whole for garnish.
• Wash and chop the spring onions, basil, and cilantro into bite-sized pieces.
• Peel and finely chop the ginger.
• Peel and juice the pineapple.

Step 2: Marinate the Goat Meat:

• Mix the goat meat with curry powder, ginger, chopped lemongrass, garlic, five-spice powder, chopped onion, seasoning powder, and salt. Let it marinate for about 30 minutes to absorb the flavors.

Step 3: Cook the Stir-fried Goat:

• Heat oil in a pan, add garlic and onion, and sauté until fragrant. Add ginger and stir-fry until it becomes aromatic.
• Add the lemongrass and cook for 10 minutes before adding the marinated goat meat. Stir-fry on high heat for a few minutes and add sugar, MSG, and seasoning powder to taste.
• Once the goat meat is lightly cooked, add the coconut milk and let it simmer. Then add the fresh chilies and wood ear mushrooms and stir-fry until well mixed.
• Add cilantro and spring onions, cook for another 3-4 minutes, and remove from heat. Plate and serve.

Ingredients:

• 4 goat legs
• 2 liters of bone broth
• 2 packets of Chinese herbal medicine
• 5 shallots
• 1 bulb of garlic
• 1 piece of ginger
• Five-spice powder
• Seasonings

Instructions:

Step 1: Prepare the Ingredients

• Clean the goat legs by either roasting them over an open flame or having the seller do it for you. Scrape off the yellowed skin, wash them thoroughly, and cut into bite-sized pieces.
• Peel and clean the shallots, garlic, and ginger.
• Slice the shallots, chop the garlic finely, and smash the ginger.

Step 2: Marinate the Goat Legs

• Marinate the goat legs with sliced shallots, minced garlic, and five-spice powder. Mix everything well and let it marinate for about 30 minutes.

Step 3: Cook the Goat Stew

• In a large pot, pour 1 liter of bone broth and bring it to a boil. Once boiling, add the 2 packets of Chinese herbal medicine and simmer for 5 minutes. Then, add the marinated goat legs and continue simmering.
• Once the stew comes to a boil again, reduce the heat and simmer for about 30 minutes. Occasionally skim the foam off the top as it simmers.
• Once the meat is tender and the liquid has reduced by half, taste and adjust the seasoning. Turn off the heat and serve in a bowl to enjoy.