Method
Marinade: Remove the top two layers of lemongrass and chop the heart finely, crush the garlic and mix all together with the soy sauce and oyster sauce, add the lamb, mix, cover with cling film and leave to stand.
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Sauce: Melt the sugar in a saucepan with the water over a low heat – remove from heat and add the rest of the ingredients, leave to cool down.
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plunge the vermicelli into a pan of boiling water, cover, remove from heat, leave for 2 – 3 minutes according to instructions on packaging, drain and rinse thoroughly in cold water, drain again and leave to cool.
Cut the carrots into matchsticks, remove seeds from the cucumber and cut into thin slices, chop the Cos lettuce finely, chop the herbs and peanuts coarsely.
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Heat the oil in a wok and stir fry the slices of lamb over a high heat for 2 – 3 minutes.
Divide the vermicelli into big bowls and add the carrots, cucumber, beansprouts, lettuce and herbs, pour 4 tbsp of sauce into each bowl, add the sliced lamb and sprinkle with coarsely chopped peanuts.
Serve the bo bun lamb with the rest of the sauce as an accompaniment.
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Tip: To vary the preparation, add freshly chopped chilli pepper or puréed chilli pepper to the sauce.
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