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.
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.
We use cookies on our website (including third party cookies) to analyse traffic, share information with analytics partners and provide you with the best experience possible. For details see our Privacy policy and our Cookies policy which were last updated in March 2019. By continuing to browse this site or by accepting below, you consent to the use of cookies.