Ingredients
| 2 carrots, peeled | |
| 1 teaspoon salt flakes | |
| 1 teaspoon sugar | |
| 1 tablespoon rice wine vinegar | |
| 1⁄2 cucumber | |
| 4 radishes | |
| 1 cup mung bean sprouts | |
| small bunch coriander, stalks and leaves separated | |
| 1⁄2 cup garden and/or Vietnamese mint and Thai basil combined | |
| 1⁄2 cup flour | |
| 2 eggs, lightly beaten | |
| 1 cup panko breadcrumbs | |
| 1 teaspoon finely grated lime zest | |
| 500g lamb’s fry, trimmed | |
| 4 tablespoons sunflower or olive oil | |
| 2 baguettes or 4 baguette rolls | |
| chilli sauce, to serve | |
| NUOC CHAM MAYONNAISE (MAKES 1 CUP) | |
| 1 large egg yolk | |
| 1 teaspoon rice wine vinegar | |
| 1 clove garlic, crushed | |
| 200ml light-flavoured oil such as grapeseed or vegetable | |
| 1 teaspoon grated ginger | |
| 1 teaspoon fish sauce | |
| 1 tablespoon lime juice | |
| 1-2 teaspoons soy sauce |
Banh mi traditionally contains pâté made from livers, so this takes that flavour combination to the next level with strips of lamb’s liver, crumbed and pan fried and piled into a baguette roll with Vietnamese salad and a homemade mayonnaise with nuoc cham flavours. For a quick version of the mayo stir ginger, fish sauce and lime juice into a good-quality bought mayonnaise, then season with soy sauce.
Instructions
| 1. | Using a vegetable peeler or mandolin, cut the carrot into very fine strips, lengthways. |
| 2. | Mix in a bowl with the salt and leave for a few minutes, then toss with the sugar and vinegar. |
| 3. | Cut the cucumber and radish into matchsticks and place on top of the carrot (do not mix) with the bean sprouts. |
| 4. | Add coriander leaves and other herbs to the salad and set aside. |
| 5. | Put the flour on a plate and season well with salt and pepper. |
| 6. | Put the eggs in a bowl. |
| 7. | Finely chop one tablespoon of the coriander stalks and mix on another plate with the panko crumbs and lime zest. |
| 8. | Cut the lamb’s liver into 1cm slices and dip first into the flour, shaking off the excess, then into the egg and finally into the crumb mixture. |
| 9. | Heat the oil in a frying pan over a medium heat and cook the crumbed lamb’s liver for a few minutes each side until golden but still pink insid |
| 10. | Cut the baguette into 4 x 25cm pieces (save any remainder for another occasion) and spread each with some of the nuoc cham mayonnaise. |
| 11. | Toss the salad and fill the baguette with it and pieces of crumbed liver and drizzle with extra mayonnaise and chilli sauce if liked. |
| 12. | NUOC CHAM MAYONNAISE |
| 13. | Put the egg yolk, vinegar and garlic in a bowl and whisk together. |
| 14. | Add the oil, drop by drop, whisking continuously until thick. |
| 15. | Stir in the ginger, fish sauce and lime juice and season with soy sauce to taste. |
| 16. | Refrigerate until needed. |
| 17. | This will keep in the fridge for a week. |
Recipes & food styling Fiona Smith, Photography Aaron McLean, Styling Ellen J Hemmings, Drink pairings Peter Lowry
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