Photo credit: Julie Mechali
Recipe credit: Annelyse Chardon
The association of a good French baguette and Vietnamese flavors, this is the challenge of the Bánh Mì of lamb which mixes cultures with great taste.
The recipe from Annelyse Chardon , food stylist, will upgrade your back-to-school snacks.
Preparation time: 20 minutes
Cooking time: 10 minutes
For 4 people.
Peel the carrots and the cucumber , cut them into small sticks. Bring the rice vinegar to a boil with 4 tbsp. tablespoon of brown sugar , 20 cl of water and 1 tbsp. of salt . Pour over the vegetables , mix and let marinate.
Finely mince the slices of leg of lamb . Peel and chop the garlic cloves and the shallot . Mix with the remaining spoon of sugar , the soy sauce , the nuoc mam sauce and the oil , Add the lamb meat and mix.
Heat a large skillet and brown the lamb for 5 minutes over high heat.
Cut the baguette in four then cut the pieces in half. Mix the mayonnaise with the hot Sriracha sauce and spread it on the bread , add the slices of lamb , the drained vegetables and cilantro . Close the Bánh Mì and serve.
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