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.
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.
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.