10 1/2 ounces preserved bean curd, liquid removed
1/2 cup fish sauce
2 tablespoons sugar
1 tablespoon pickled chiles
4 cloves garlic, crushed
2 lemongrass stems, white part only, finely diced
1 whole goat leg (about 4 1/2 pounds)
5 bird's eye chiles, sliced
1 bunch coriander, leaves picked
Pickled carrots, for garnish
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