How to make a Bánh Mì which dislocates?


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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