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Pulled Lamb Bánh Mì with Mint Mayonnaise & Pickled Vegetables

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.

Recipe by The Devilled Egg | Online Cookery School. Buy an online course HERE.


  • Slow cooked lamb shanks

  • 2 lamb shanks
  • 1 tablespoon of lemongrass paste
  • 2 tablespoon of Fussels garlic oil
  • 1 tablespoon of white miso paste
  • 1 tablespoon of fish sauce
  • 1 teaspoon of tamarind paste
  • 1 teaspoon of dried ginger powder
  • Pickled vegetables

  • 2 large carrots, cut into matchsticks
  • 100g radishes, cut into matchsticks
  • 300ml rice vinegar
  • 150ml water
  • 45g sugar
  • 1 tablespoon salt


Makes 4 sandwiches

Slow cooked lamb 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 the sandwich:

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


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