Goat Meat Sauté and Red Chilli Sizzles


The Red Chilli: yesterday’s much vaunted green chilli was a mere pretender to the Throne. Two years of being Covided has left my taste buds soft and weak. Now comes the work-out.

Lunch is Goat Meat Sautee – audio “on” please and listen to the *sizzle* – with garlic cloves and the green vegetable that my Step-mother used to turn to slimey mush in her 1970s pressure cooker. Sauteed is a definite improvement.

190k dong (AUD$11.40) at Dê – Hoà Thân restaurant, Nha Trang

Goat Meat Sautee: the Vietnamese red chilli packs some heat

Greg Hackett

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