Bring water to the boil in a large saucepan, add 1/2 tablespoon salt and galangal. Bring back the boil, add goat and cook for 3 minutes. Remove the goat, drain and allow to cool. Cover in lime juice for 10 minutes then drain. In a mixing bowl combine goat, lemongrass, onion, paddy herb, coriander, sesame seeds, peanuts, rice powder, and 2 tablespoons hoisin dipping sauce. Transfer to a serving bowl and garnish with chile. Serve with rice paper crackers and hoisin dipping sauce.
For the dipping sauce: Combine the chile, sugar, and hoisin sauce and mix well. Set aside.
*Can be found at specialty Asian markets.
Recipe courtesy of Luke Nguyen