Air Fry Lemongrass Lamb Bánh Mì

Name: Air Fry Lemongrass Lamb Bánh Mì
Total time: 10800 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 pounds lamb shoulder or boneless leg roast; 1/4 cup frozen minced lemongrass (thawed) or fresh; 2 tbsp minced garlic; 2 tbsp minched shallots; 3 tbsp dark soy sauce; 2 tbsp soy sauce; 1 tbsp fish sauce; 4 tbsp sugar or agave; 1 tsp MSG (optional); 1 tsp black pepper; 1 tbsp rice wine; 1 tbsp shallot oil or neutral oil; 1 tsp salt; 3 egg yolks; 200 ml shallot oil or neutral oil; 1/2 tsp salt; 1 pound chicken liver; 1 stick butter; 250 g white bread or baguette; 2 cups whole or low fat milk; 1/2 white onion small dice; 2 tbsp garlic minced; 2 tbsp dark soy sauce; 1 tbsp soy sauce; 1 tbsp sugar; 1/2 tsp black pepper; 1/2 tsp salt; 1/2 tsp Chinese five spice; 3 medium carrots; 2 tsp salt

Kat Truong @katfood7

NYC

Nothing beats a homemade bánh mi. This recipe is for those with patience but I promise you it’s worth it. One of my best!

Kat Truong @katfood7

NYC

Nothing beats a homemade bánh mi. This recipe is for those with patience but I promise you it’s worth it. One of my best!

Saved

Ingredients

3 hr

6 servings

Air-fry lemongrass lamb
3 poundslamb shoulder or boneless leg roast
1/4 cupfrozen minced lemongrass (thawed) or fresh
2 tbspminced garlic
2 tbspminched shallots
3 tbspdark soy sauce
2 tbspsoy sauce
1 tbspfish sauce
4 tbspsugar or agave
1 tspMSG (optional)
1 tspblack pepper
1 tbsprice wine
1 tbspshallot oil or neutral oil
1 tspsalt
Vietnamese mayo
3egg yolks
200 mlshallot oil or neutral oil
1/2 tspsalt
Chicken pate
1 poundchicken liver
1 stickbutter
250 gwhite bread or baguette
2 cupswhole or low fat milk
1/2white onion small dice
2 tbspgarlic minced
2 tbspdark soy sauce
1 tbspsoy sauce
1 tbspsugar
1/2 tspblack pepper
1/2 tspsalt
1/2 tspChinese five spice
Pickled carrots
3medium carrots
2 tspsalt
1/2 cupsugar
1/2 cupwhite vinegar
1/4 cuphot water
Bánh mì bread or baguette
Garnish
2cucumbers sliced into long slices
1 bunchcilantro
2fresno peppers or japalenos sliced

Saved

Steps

3 hr

1

Slice lamb into 1/2 cm thick slices, roughly 1 in by 1 1/2 in big. Combine with all of the other ingredients and marinade for at least 1 hour. 3 hours is ideal. Air fry at 375 degrees for 20 minutes or until brown.
2

To make the Vietnamese mayo, separate 3 eggs and place yolks in a mixing bowl with salt. Using an electric mixer or by hand, whisk until egg mixture is light yellow. Then, stream in oil, a little at a time, and mix well to emulsify. The mixture should get thicker with every pour. Final consistency is light yellow and creamy.
3

For the pate, soak chicken liver in 1 cup of milk for thirty minutes. Rinse and drain.
4

Crumble bread and soak in milk until everything is absorbed. Set aside.
5

Melt butter in pan, add liver, onion, garlic, and all seasonings. Sauté for 7 minutes, don’t cook it completely.
6

Pour eveything into a blender, add bread and milk mixture. Blend into desired creaminess. If a little texture is preferred, just pulse until combined.
7

Place in steamer and steam for 2 hours. Let cool.
8

For the pickled carrots, peel and cut carrots into 1/2 cm by 4cm match sticks, by hand or using mandolin
9

Sprinkle salt and let sit for 10 minutes to release moisture. Squeeze out as much liquid as possible. This will make them crunchy. Melt sugar in hot water and add in vinegar. Pour over carrots and mix. Refrigerate for 2 hours
10

To assemble, cut a a baguette or bánh mi open, smear mayo on one side and pate on the other. Add lamb, pickled carrots and garnish with cucumber, cilantro, and fresno peppers.