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

Pickled vegetables:

  • 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.

Pickled vegetables:

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.


To assemble:

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.