VIETNAMESE LAMB BANH MI

Ingredients

• 500g Warilba lamb leg steaks, fat trimmed
• 1 tsp Chinese 5 spice powder
• 4 long crusty white bread rolls, split
• 1/3 cup whole egg mayonnaise
• 1/4 large iceberg lettuce, finely shredded
• 1 large carrot, shredded
• 1 large cucumber, cut into batons
• 2 tbsp hot chilli sauce
• Fresh sliced chilli, coriander and mint sprigs, green onions, thinly sliced, to serve

Method

1. Sprinkle lamb on both sides with Chinese 5 spice. Season. Cook lamb in a lightly oiled non-stick frying pan over medium-high heat for 2-3 minutes each side. Rest on a plate loosely covered with foil for 5 minutes. Thinly slice.
2. Spread bread rolls with mayonnaise. Top with lettuce, carrot, cucumber and lamb. Drizzle with chilli sauce and top with fresh chilli, herbs and green onions, to serve.

Handy Tips

• Lamb meatballs or mince would also work well in this recipe.
• Ensure you rest the lamb for tender, melt-in-the mouth meat.
• Omit hot chilli sauce and fresh chilli for kid friendly banh mi – use sweet chilli sauce for less heat.

Recipe and image sourced from Meat and Livestock Australia.