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
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.


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.
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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