Pulled Lamb Bánh Mì with Mint Mayonnaise Medium
This recipe is inspired by the Vietnamese street food snack Bánh mì, but with a British twist of slow cooked pulled lamb and mint mayonnaise filling.
Makes 4 sandwiches
Slow cooked lamb shanks:
- 2 lamb shanks
- 1 tablespoon of lemongrass paste
- 2 tablespoon of Fussels Garlic Rapeseed Oil
- 1 tablespoon of white miso paste
- 1 tablespoon of fish sauce
- 1 teaspoon of tamarind paste
- 1 teaspoon of dried ginger powder
- Mayonnaise mixed with Mint Sauce
- 2 large carrots, cut into matchsticks
- 100g radishes, cut into matchsticks
- 300ml rice vinegar
- 150ml water
- 45g sugar
- 1 tablespoon salt
For the shanks:
Combine all the marinade ingredients and rub the lambs shanks.
Leave covered in the fridge overnight.
The next day, preheat the oven to 160C.
Place the shanks into a baking dish and cover with baking foil.
Bake these for 3 hours until the meat is falling off the bone and shredding easily.
Using 2 forks, tear the meat into strips and keep in the cooking liquid whilst you assemble the sandwiches.
Place the vegetables into a jar.
Combine the vinegar, water, sugar and salt in a bowl and stir until dissolved and pour over the veggies.
Leave at room temperature overnight and they’re ready to use.
Store in the fridge after that.
You will need Bánh mì or plain baguettes.
Extra sandwich fillers: mint mayonnaise, coriander leaves, red chilli and cucumber cut into matchsticks.
Cut your baguettes open and spread with a spoonful or two of the mint mayo and fill generously with the pulled lamb, pickled vegetables, cucumber, chilli and coriander leaves.