Lamb banh mi

Lamb banh mi

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  • 2
  • Easy
  • 25 minutes
  • 5 minutes
  • Iona Ten Barrels Chardonnay

“Traditionally, liver spread is used for this Vietnamese sandwich, but since lamb and anchovies are a flavour match, I’ve given this a South African twist by using smoked snoek pâté instead.” – Clement Pedro


  • For the quick-pickled carrots:
  • ¾ cup rice vinegar
  • 1 T sugar
  • 1 carrot, peeled and sliced julienne
  • For the sandwich:
  • 1 Woolworths rustica loaf (or baguette)
  • 4 T Woolworths smoked snoek pâté
  • 2 T good-quality mayonnaise
  • ½ English cucumber, sliced into ribbons using a vegetable peeler
  • 10 g coriander
  • 10 g mint, leaves picked
  • 200 g leftover roast lamb, thinly sliced
  • 1 spring onion, thinly sliced
  • 1 lime, halved

Cooking Instructions

1. To make the quick-pickled carrots, place the vinegar and sugar in a small saucepan over a medium heat. Gently stir the vinegar once it begins to simmer to ensure the sugar dissolves, then remove from the heat. Add the carrots and allow to cool while preparing the remaining ingredients.

2. Halve the bread for a generous banh mi or slice into 4 for a light lunch. Spread the snoek pâté on one half and the mayonnaise on the other.

3. Add the pickled carrots, cucumber, coriander, mint and lamb. Finish with spring onion and a squeeze of lime.

Find more lamb recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana

Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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