Banh Mi Thit Hoi An (vietnamese Lamb Sandwich)

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 teaspoon five-spice powder
• 1 tablespoon vegetable oil
• 1/4 cup shallot
• 1 garlic clove, minced
• 12 ounces ground lean lamb
• 3 tablespoons soy sauce
• 1 1/2 teaspoons sugar
• 1/8 teaspoon salt
• 3 (8 ounce) french baguettes
• 2 tablespoons red chili paste
• 8 ounces lamb loin or 8 ounces ham, thinly sliced
• 2 cups english cucumbers, thinly sliced
• 3 cups mixed salad greens, rinsed and crisped
• 1/2 cup thai basil, rinsed and cut into 1 inch pieces
• 1 cup shallot, thinly sliced
• 2 tablespoons vegetable oil

Recipe

• 1 in a frying pan over medium-high heat, stir five spice powder until fragrant, about 30 seconds.
• 2 stir in oil, shallots and garlic. add ground lamb and stir often, breaking apart with spoon, until meat is crumbly and no longer pink, about 15 minute.
• 3 fried shallots: in another frying pan, stirfry 1 cup shallots and 2 tbsp vegetable oil until crisp and golden, 6-10 minute remove from pan and rest on absorbent paper.
• 4 add soy sauce, sugar and salt to ground lamb. stir well and cook for two minutes.
• 5 cut baguettes in half crosswise, then split lengthwise almost all the way through the loaf, leaving halves attached at one side.
• 6 spread 1 tsp chili paste on bottom cut side of each baguette.
• 7 spoon about 1/6 of the warm ground lamb mixture, including juices, over chili paste. tuck 1/6 of the lamb slices evenly into each sandwich. cover with 1/2 cup salad greens and 1/6 of the basil leaves. top with thin layer of cucumber slices.
• 8 serve immediately or wrap in plastic wrap and chill for lunches, picnics, etc.